One turn-off of Watalappam can be the ‘eggy’ smell, depending on
how it’s made. This recipe uses the blender to beat up all the ingredients and has enough spices. Doing both these helps to eliminate that unpleasant egg smell in custards like Watalappam.
This version is for baked watalappam. Some prefer to steam or microwave. Non of these methods affect the taste.
Always serve watalappam the next day or two days after making as the taste improves tremendously.