2Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.

Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.



Rice Powder – 2 cups

Grated coconut  as required

Salt to taste


  1. Boil 3 cups of water.
  2. Take rice powder in a bowl and add salt and mix well.
  3. Now one small ladle at a time, add the boiling water in the rice powder.
  4. With a wooden spoon mix the dough.
  5. Add water little by little and keep mixing.
  6. When the dough is cool enough to handle use your hands to make a dough.
  7. Do not knead the dough. Just bring it all together.
  8. Close with a lid and keep it for 5 minutes.
  9. Keep water in idli steamer.
  10. Grease the lids of idli steamer with oil.
  11. Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
  12. Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
  13. Fill in some grated coconut.
  14. Again press some dough over the top.
  15. Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
  16. Once done remove it to a casserole.

Mutta Roast:


Eggs – 3 hard boiled

Onions – 3 big

Tomatoes – 3 big ripe

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Curry Leaves – 1 stem

Coriander leaves – 4 tblspn chopped

Mustard Seeds – ¼ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbspn

Salt to taste


  1. Peel the boiled eggs and cut into desired number of pieces.
  2. In a pan heat oil.
  3. Splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add curry leaves.
  6. Add chopped tomatoes and mix well.
  7. Cover and cook till the tomatoes are cooked well.
  8. Mash the tomatoes.
  9. Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
  10. Now mix all the masalas with the onion-tomato and mix well.
  11. Add salt and mix.
  12. Add coriander leaves and mix well.

Serve with delicious idiyappams. Enjoy.1



2Appam is comfort food of Kerala. I can have this any time of the day. Kids love it. It is soft and fluffy in the center and crisp at the edges. It takes a little effort and time to get all the preparations done and then making appams one by one on low flame. But all great things require time, love and care, right?

It is also known as paalappam. It can be enjoyed with so many side dishes. I will directly go to the recipe now.


  1. Raw Rice – 1 cup
  2. Coconut – 1 small
  3. Baking Soda – 1 tsp
  4. Sugar – 1 tblspn
  5. Salt – as per Taste
  6. Oil


  1. Wash and soak rice for atleast 6-7 hours.
  2. Break and remove coconut water in a container. Add 1 tablespoon sugar to it.
  3. Scrape the coconut and keep aside.
  4. Take the rice, coconut scrapings and coconut water and grind.
  5. Add a little cold water and grind again till the batter is smooth.
  6. Keep it for fermenting for atleast 5-6 hours.
  7. Add salt to the batter and mix well.
  8. Add baking soda and mix well.
  9. Heat appam pan and grease it with oil so appam does not stick. (If you have non-stick one then you can skip this step)
  10. Pour a ladle full of batter into the pan when it is hot.
  11. Hold the pan from its sides and move in circular motion of hand. So the batter spreads on the sides.
  12. Close it with a lid.
  13. After 1 minute open the lid and based on the crispiness you desired take the appam from the pan with a wooden spatula.



  1. Eggs – 2
  2. Onions – 2 Medium
  3. Tomato – 2 Medium
  4. Chilli Powder – 1 tablespoon
  5. Coriander Powder – ½ tblspn
  6. Fennel Seeds – 1 tsp
  7. Garam masala Powder – 1 tsp
  8. Coriander Leaves – 2 -3 stems
  9. Mustard – 1 tsp
  10. Curry Leaves – 1 stem
  11. Fresh or Frozen green peas – ½ cup
  12. Salt – as per taste
  13. Oil – 1 tblspn


  1. Hard boil the eggs, peel and cut from into 2.
  2. In a kadai, heat oil.
  3. Once the oil is hot, splutter mustard seeds.
  4. Add thinly sliced onions and salt.
  5. Saute them till they are slightly browned.
  6. Add green peas
  7. Add fennel seeds.
  8. Add the thinly sliced tomatoes.
  9. Cover and cook till the tomatoes have softened and wilted. Open the lid in between to give a stir so the contents does not burn.
  10. Once the tomatoes and green peas are cooked, make a gap at the middle of the kadai and add coriander, chilli and garam masala powder and slightly saute them for a second.
  11. Now mix all the onions in the masala.
  12. Adjust the salt and give a good mix.
  13. Remove from flame and add the eggs and chopped coriander leaves.

Serve hot with appams.


  1. Again grinding is the key. Grind properly for soft appams.
  2. We can make use of yeast instead of Baking Soda. Just add yeast with sugar and water to make a slurry. Add this to the batter and let it ferment.
  3. For this appam the consistency should be a little watery.
  4. If you are preparing the batter for 2 days and after first day storing the batter in fridge, make sure that the next day you keep the batter outside the fridge in room temperature for atleast 4 hours or else the appams will turn out soggy and sticky.
  5. When you take the batter to be poured on the appam pan don’t take it from the top. Instead mix it properly every time you take a ladleful of batter.