Kerala Egg Masala and Palappam

Living in the Middle East brings you in contact with many people from Kerala and its nice to taste their wares.  Ahmed,  our Office-boy is from Kerala and when I asked him what his favourite dish was,  he said “Mutta Masala and Palappam”.   I did a bit of research and have come up with my version of “Mutta Masala and Palappam”.   I packed some along for him and though he liked it,  he said “No Chillie Maam” .  So, if you want it more spicy,  increase the spice content in the Egg Masala.  My hubby and kid found it just right …so there you go .

For Palappam :

Raw rice/Idli rice – 2cups

Fresh coconut (grated) ½ cup

Sugar -2-1/2 tablespoons

Cooked rice – 1 cup

Yeast – ½ tsp

Egg (white only) – 1

Salt  to taste

Wash rice and soak in water for 5-6 hours.  Then grind fine with grated coconut and cooked rice.  Combine yeast and sugar in ½ cup of warm water and keep aside till bubbles form.  Add this to the ground rice paste.  Stir well and leave it for fermentation for 8-10 hours.   After it is fermented,  beat egg white with a fork and add to the batter.  Add salt to taste and mix well.

Palappams are made in a wok-shaped pan.  If it is not a non-stick one,  you will have to smear it with oil before each Palappam is made.  (I put a little oil in a small bowl and soaked a bunch of tissues in it and rubbed the base of the hot pan just before the palappam is put in it).  Add the batter and tilt the pan in a circular motion so that the batter spreads.  You will have a big blob in the center and the outer sides will be lace-like.  Cover with a lid and let it cook till done.   Remove and serve warm with Egg Masala.

For Egg Masala :

Boiled Eggs – 6

Onions – sliced fine (2 large)

2 heaped tablespoons of ginger/garlic paste

Curry leaves – 2-3 sprigs

2 large tomatoes

Chilly powder – 1 tablespoon

Coriander powder 2 tablespoons

Egg Masala Powder – 2 tablespoons (can use any meat masala like Stew Powder, Bafat Powder, Beef Masala Powder- I used Bafat Powder)

Heat oil in a pan and add the onions and curry leaves and sauté till the onions get brown flecks.  Add the ginger-garlic paste and fry for sometime.  Then add tomatoes (cut fine) and fry well.  Then add chilly powder, coriander powder and Egg Masala/Bafat Powder.  Fry the masala till it turns a darkish shade of brown and oil and masala separate.  Add 2 cups of water and simmer till a thickish paste is formed.  Add salt to taste and then the boiled eggs.  Stir and cook for 2 minutes.  Garnish with coriander leaves and serve hot with Palappam.

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