Lappam

When we were in Pondicherry, we used to spend the weekends at a Chettinad restaurant "Appachi" which I beleive one of the best restaurants we have ever gone for nice authentic spicy food. Chettinad cuisine resembles Kerala cooking in the different spices they use as well as the taste and appearance; their cuisine has a lot of fish, prawn, crab and mutton dishes. One of our favourite dishes was their Mutton pepper fry and we used to have it with Lappam which is like a kerala porotta but without frills and very thin but basically the same taste. Yesterday, we were talking about Pondicherry and I thought we should have the lappam and mutton fry and decided to experiment on it and it came out really well. We enjoyed the dinner. It was really spicy and hot...........

All purpose flour /Maida - 3 cups

Eggs - 1

Sugar - 1 tsp

Salt

Water

Oil - 1/2 cup

Mix the flour, eggs, salt and sugar. Add enough water and knead it into a soft dough. Add oil spoon by spoon and knead it well until the dough becomes very soft. Keep it aside for an hour to make it more soft. Divide the dough into 10 equal balls. On an oiled board try to flatten the balls as thin as it gets. In a hot griddle cook the lappam with little oil. Serve hot with any spicy curries. It tastes the best when it is hot.

ps. Dont worry if the lappams break when you try to make them thin.