Egg Appam (Kerala)

Method

1. 1Heat a small appam pan or any small kadai with a lid; grease with a few drops of oil.
2. 2Pour a small ladle of batter; tilt the pan to coat the sides — leaves a lacy edge with a thick centre.
3. 3Crack an egg into the centre, season with salt and pepper.
4. 4Cover with a lid, cook on low heat 3 minutes till the egg whites set but yolk is still runny.
5. 5Slide off carefully — the edges should be cook until crunchy and the centre soft.
6. 6Serve immediately with vegetable stew or coconut chutney.