Here I am posting one of Kerala’s authentic breakfast recipes ‘Palappam’. In olden days, it was made using toddy which we now substitute with yeast. It can be served with mutton /chicken /beef stew or egg curry. Vegetarians can serve appam with vegetable stew or kadala curry.
My husband loves seafood, especially crab. Here in Bangalore, we get the salt water variety. It is reddish in color. In our home town we used to buy the fresh water variety which is green in color. Both are tasty even though I prefer the green ones.
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