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.
