indian

Malabar Egg Roast with Appam

This roasted dish pairs eggs with appam, ready to eat, onion, thinly sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

43 g Carbohydrates

40 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

206g eggs 295 kcal
3g appam (fermented rice pancakes), ready to eat 4 kcal
274g onion, thinly sliced 110 kcal
192g tomato, chopped 35 kcal
19g neutral oil 168 kcal
16g ginger-garlic paste 13 kcal
3g ground black pepper 8 kcal
4g garam masala 12 kcal
1g ground turmeric 3 kcal
4g salt 0 kcal
41g water 0 kcal

Cooking instructions

eggsground turmericsalt
Boil the eggs, peel, and lightly score them. Sprinkle with a pinch of salt and turmeric.
onionneutral oil
Heat oil in a pan over medium heat. Add onion and cook until deep golden, 10 to 12 minutes.
tomatoginger-garlic pasteground black pepper
Add ginger-garlic paste and black pepper; cook 1 minute. Stir in tomato and cook until jammy, 4 to 6 minutes.
garam masalasaltwater
Add garam masala and remaining salt; cook 30 seconds, then add a splash of water to make a thick masala.
eggs
Add eggs and gently toss to coat. Cook 2 minutes, turning to glaze the eggs.
eggsappam (fermented rice pancakes)garam masala
Warm the appam. Serve egg roast over appam with extra masala.