Spongy Appam with Kadala Curry

Steps

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1. 1
   Prepare the black chickpeas: wash them well and soak overnight or for at least 4–5 hours.
   ▶ ≈0:00
2. 2
   Prepare the appam batter: combine rice, urad dal, fenugreek seeds, and flattened rice; grind or blend with water and coconut water to a thick batter consistency similar to dosa batter. Fold in the grated coconut, sugar, and salt. Allow the batter to ferment for 8–10 hours.
   ▶ ≈1:00
3. 3
   Cook the appam: heat the appam pan and lightly oil it. Pour the batter from the center and tilt the pan to spread it evenly to the edges. Start on high heat to set the edges quickly, then reduce to medium heat. Cook for 3–4 minutes until the bottom is golden and the edges are fluffy and puffed; remove with a spatula.
   ▶ ≈2:32
4. 4
   Cook the kadala curry: heat oil in a pot and temper the cumin seeds, fennel seeds, black pepper, cloves, cardamom, and cinnamon. Add the ginger-garlic paste and sauté until fragrant. Add the chopped onions and green chilli, stir-fry until translucent.
   ▶ ≈4:06
5. 5
   Finish the curry: add turmeric powder, chilli powder, and coriander powder to season. Add the chopped tomatoes and cook until soft. Stir in the soaked and drained black chickpeas with enough water to create a stew consistency. Simmer until the chickpeas are tender and the sauce thickens. Season with salt to taste and garnish with fennel seeds.
   ▶ ≈4:58