Ingredients

Raw rice - 1 cup
Egg - 2 nos
Coconut milk - 2 cups (Extracted from ½ coconut)
Salt - to taste
Method

Wash and soak rice for at least 30 minutes.
Grind rice to a very fine batter with half a cup of water.
To the batter add 2 eggs and grind it to get it thoroughly mixed. Now add 2 cups of coconut milk and salt to taste.
Filter the batter using a fine sieve.
Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer.
Cook open. Loosen the edges carefully and serve.

Ingredients

Raw rice - 1 cup
Egg - 1 nos
Coconut -½ (grated)
Salt - to taste

Wash and soak rice for at least 30 minutes.
Grind rice to a very fine batter with the grated coconut.
When its finely ground, add an egg to it and continue grinding to get it thoroughly mixed.
Now add 1 cup of water and salt to taste.
Filter the batter to remove lumps.
Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer all around.
Cover and cook. Loosen the edges carefully and lift out the nei-urati.
Serve as such or fill it up with sweet or savory filling and roll up.

Ingredients

Fine roasted rice flour - 1 cup
Coconut milk -1-½ cups (extracted from 1 coconut)
Egg - 2 nos
Gingelly seeds - 2 tsp
Cinnamon - 2-inch piece
Fenl seed powder - ¼ tsp
Turmeric powder - ¼ tsp
Chilli powder - ¼ tsp
Oil - 500 ml
Salt - to taste

Method

Boil coconut milk. When it briskly boils add salt to it.
Add the roasted flour to it and knead it well.
Remove it off from flame. Care not to cook the dough so well.
Add gingelly seeds at this stage.
Now add a grounded masala mixture of cinnamon, fenl powder turmeric powder and chilli powder to the dough and mix it thoroughly.
Add 2 beaten eggs to the mixture and knead it very well so as to avoid lumps. Bring it to a consistency that it can be formed in to balls. Don't add extra water to the dough.
Form the dough in to small ball bits and press it flat.
Deep fry in coconut oil little at a time and drain.

Ingredients

Well Cleaned chippi with shell - 10 nos
Roasted rice flour - 1 cup
Coconut -½ (finely grated)
Cinnamon - 2-inch piece
Small onion - 5 nos
Chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Fenl powder - ½ tsp
Salt - to taste

Method

Crush small onions, chilli powder, turmeric powder and fenl powder and grind them up to a fine masala mixture.
Mix the grated coconut with roasted flour and masala mixture.
Add boiled water and salt to the mixture and knead it well. Mix the dough so well as to avoid any lumps. The consistency of the dough is kept solid. This dough forms the filling.
Now clean the chippi well. Scrap off unwanted matter that sticks on to the shells.
Split the chippi and stuff it with the filling that has been already prepared.
Steam for 10 minutes and is ready to serve when its slightly warm

Note
Removing off the shells of the appam and then subjecting it to deep fry in coconut oil can prepare Chippi appam fry.

Ingredients

Cleaned prawns - ¼ kg
Roasted rice flour - 1 cup
Coconut -½ (finely grated)
Small onion - 100 gms
Cinnamon - 4-inch piece
Cloves - 3 nos
Chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Fenl powder - ½ tsp
Coriander powder - ½ tsp
Coconut oil - 2 tsp
Salt - to taste

Method

Boil water and add the roasted flour to it. Knead it well as if to remove all possible lumps. Now put off the flame.
Transform the dough in to small ball bits and keep it aside.
Make a grinded masala mixture of chilli powder, turmeric powder, fenl powder and coriander powder.
Roast small onions, Cinnamon (3-inch) and coconut. Roast as if to remove the moisture content and care not to roast it brown.
Heat oil and sauté °ieces of onions along with cloves and cinnamon (1 inch).
When the onion changes colour add the masala paste to it.
Add 2 cups of water to it and allow boiling.
When it briskly boils, add the prepared ball bits to it with salt and allow it in small flame for 2 minutes to get it cooked.
Now the cleaned prawns are added to the boiling mixture and continue cooking in small flame until the prawns are well cooked.
Serve hot.

Ingredients

Cleaned fish - ½ kg
Coconut - 1 full (grated)
Small onion - 100 gms
Curry leaves - 3 stalks
Pepper - 1 tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tbs
Coriander powder - ½ tsp
Fenl powder - ½ tsp
Tamarind -75 gms
Fenugreek - 3 pinches
Salt - to taste
Chilli - 4 nos
Tomato - 1nos
Cucumber - few pieces (optional)
Brinjal - few pieces (optional)
Drumstick - few pieces (optional)

Method

Roast grated coconut, onion, pepper and curry leaves until the coconut turns brown.
Put off the fire. Add chilli powder, turmeric powder, coriander powder and fenl powder to the roasted mixture and grind it to a fine paste.
Soak the tamarind in water for 10 minutes. Squeeze the tamarind and extract a juice of it.
Add the tamarind juice to the grounded mixture along with salt to taste.
To the heated vessel add 3 pinches of fenugreek and roast it.
To this add the prepared mixture.
Add water sufficient enough to cook the fish and bring to boil.
Add the fish pieces when the gravy starts boil briskly.
At this stage splitted chili, chopped tomatoes and some curry leaves are added.
Put on the flame until the fish gets cooked rightly.

Note
Vegetables like cucumber, brinjal or drumstick can be added to the milavu-kari if preferred. Pieces of these vegetables must be added to the gravy before adding the fish pieces. If not there are chances of the fish getting overcooked

Ingredients

Cleaned fish - ¼ kg
Coconut - ½ (grated)
Small onion - 50 gms
Turmeric powder - ½ tsp
Chilli powder - 1 tbs
Fenl powder - ½ tsp
Tamarind - 40 gms
Fenugreek - 3 pinches
Salt - to taste
Curry leaves - 2 stalks
Chilli - 2 nos
Tomato - 1 nos

Method

Grind coconut, chilli powder, turmeric powder, fenl powder and small onions to a fine paste.
Soak the tamarind in water and have a juicy extract.
To the grounded mixture add tamarind juice and salt to taste.
Add water sufficient enough to cook the fish and bring to boil.
Add the fish pieces when the gravy starts boil briskly.
At this stage splitted chili, chopped tomatoes and some curry leaves are added.
Put on the flame until the fish gets cooked rightly.

Ingredients

Cleaned fish(preferably Chala fish) - 25 nos(gashed)
Small onion - 200 gms
Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Coriander powder -1 tsp
Fenl powder - ½ tsp
Pepper -1 tsp
Tamarind - 100 gms
Fenugreek - 3 pinches
Salt - to taste
Curry leaves - 4 stalks
Coconut oil -2 tsp

Method

Grind chilli powder, coriander powder, turmeric powder, fenl powder, pepper and small onions to a fine paste.
Soak the tamarind in water and have a concentrated juice of it.
To the grounded mixture add tamarind juice and salt to taste.
Heat oil in a deep pan and sauté °ieces of small onions along with fenugreek and curry leaves.
When the onions change the colour pour the grounded mixture to it and allow boiling.
Add the gashed fishes when the gravy starts boil briskly.
Leave it to cook for 5 minutes. Take care that the gravy is in thick consistency.

Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 10 minutes). Take care that the fish is not over cooked.