Appam and kadala curry

Appam and kadala curry



  •     Raw White Rice: 2 cups.
  •     Grated coconut: 1 cup.
  •     Cooked Rice: 1 cup or one handful, I used left over matta rice.
  •     Sugar: 1 tsp.
  •     Instant yeast: 1 tsp.
  •     Water: 1 cup or as needed.


Soak raw rice for at least two hours. Put the drained rice into the blender, add in grated coconut, cooked rice, sugar, and salt.

Add 1 tsp instant yeast and water, water should just cover ingredients. Grind to a smooth batter.

Pour into a steel container or glass bowl and keep it for 2-3 hours or until the batter ferment and rise up.

Once the batter is fermented, mix with a ladle and if the batter is very thick you can adjust with water.

Place appa chatti over medium heat, and lightly grease it with a cloth dipped in oil. Pour a generous ladle full of batter, immediately turn and tilt the pan in circle so   that the batter spreads in circle.

Cover and let it cook for 2 min. Covering with a lid is important as the steam from it will help the center part to get cooked.

Open the lid, and once the sides are crisp, remove and serve.

Make the rest of the batter the same way.

Serve hot with Kadala Curry

Kadala Curry


  • 250 grams Kadala (Kala / Black Chana)
  • 2 onions, chopped
  • 1 t-spoon garlic paste (Lahsun)
  • 1/2 cup grated coconut
  • 4 table-spoon sliced coconut
  • 15-20 curry leaves
  • 4 table-spoon coconut oil
  • salt to taste

Herbs and Spices

  • 1/2 t-spoon turmeric powder (haldi)
  • 1/2 t-spoon garam masala powder
  • 3-4 Dry red chillies
  • 1 t-spoon chilli powder (Lal Mirch)
  • 2 t-spoon coriander powder (pisa dhaniya)
  • 1 t-spoon Mustard seeds (Rai)


Keep Kadala in water for 6 hours. Then, cook it in a pressure cooker by adding a pinch of salt to it. Cook until it gets soft. Don't discard the water after cooking it.

Take a large non-stick frying pan and heat coconut oil in it. Saute onions and mustard seeds on medium heat.

Then, add red chillies, curry leaves and garlic paste. Cook further on low-medium heat for 2 minutes.

Add turmeric, chilli powder, coriander powder and stir it well. Cook further on low heat for couple of minutes.

Add coconut (grated and sliced), garam masala and kadala (chana) along with water in which you have boiled Kadala.

Add more water if required and cook on medium flame until you get the desired thick curry. Close it with a lid while cooking.

Serve Kerala Kadala Curry hot with Appam.

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