Brown Rice Appam, Kerala Appam Made With Brown Rice

Recipe for making Kerala Brown Rice Appam – Kerala Palappam made with soaked and ground brown rice and coconut. These lacey appams make a delicious breakfast.

I always do Nivashini’s Kerala Palappam recipe with yeast that is such a hit at my place. I tried tweaking the recipe a bit and made appam with brown rice and I am really glad that I did. The fluffy, lacey appams with crisp edges are nothing but outstanding. I am sure this recipe will become a regular at your homes. Do give it a try!

The batter Wash and soak the brown rice for around 3-4 hours or over-nite. Drain the rice and set aside. I have used my mixie to make the batter today. You can use a wet grinder too if grinding in large quantities. If using a mixie, you will need a heavy duty Indian mixie that is a work horse in the kitchen. I have a panasonic mixie and here is where you can buy it online. Panasonic Mixie Ultra Wet Grinder

Grind the soaked and drained rice in a mixie in batches. I have used around 1.5 cups of water to grind 1.5 cups of rice today. Grind to a very fine paste.

Remove couple of ladles of batter (quarter cup) to a bowl.

Add half cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji). Heat the mixture on a stove.

Heat on a medium flame until it slightly thickens to a porridge (kanji).

Add the kanji to the already ground batter. Use your hands to mix the batter once, so the batter is lumpfree.

Grind the coconut with half a cup of water to a smooth paste.

Add it to the batter. Add in the salt.

Mix well.

Ferment the batter Cover the batter and let it ferment for 6-8 hours. The batter would have foamed up and smell very yeasty.

Now comes the fun time. Lets make appam. The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter. The consistency should be like a thick paint. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle.

Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides. Keep rotating till the batter is evenly coated on the sides.

Cover with a lid and let it cook for a minute on medium flame.

Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

I have used a Hawkins Futura Non-Stick Appachatty for making the appams today.

Serve Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. Here is the recipe for Sweet Coconut Milk. Here is the recipe for Vegetable Stew Here is the recipe for Kerala Chicken Stew, Chicken Ishtu Here is the recipe for Kerala Mutton Stew

• 1.5 cups brown rice
• 1/3 cup fresh coconut
• 1 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1 tablespoon palm sugar

1. Wash and soak the brown rice for around 3-4 hours or over-nite. Drain the rice and set aside.
2. Grind the soaked and drained rice in a mixie in batches. I have used around 1.5 cups of water to grind 1.5 cups of rice today. Grind to a very fine paste.
3. Remove couple of ladles of batter (quarter cup) to a bowl. Add half cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji). Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the already ground batter. Use your hands to mix the batter once, so the batter is lumpfree.
4. Grind the coconut with half a cup of water to a smooth paste. Add it to the batter. Add in the salt.
5. Add in the yeast to the batter. Add in the palm sugar. Mix well.
6. Cover the batter and let it ferment for 6-8 hours. The batter would have foamed up and smell very yeasty.
7. The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle.
8. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
9. Cover with a lid and let it cook for a minute on medium flame.
10. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: Kerala

• 1.5 cups brown rice
• 1/3 cup fresh coconut
• 1 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1 tablespoon palm sugar

1. Wash and soak the brown rice for around 3-4 hours or over-nite. Drain the rice and set aside.
2. Grind the soaked and drained rice in a mixie in batches. I have used around 1.5 cups of water to grind 1.5 cups of rice today. Grind to a very fine paste.
3. Remove couple of ladles of batter (quarter cup) to a bowl. Add half cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji). Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the already ground batter. Use your hands to mix the batter once, so the batter is lumpfree.
4. Grind the coconut with half a cup of water to a smooth paste. Add it to the batter. Add in the salt.
5. Add in the yeast to the batter. Add in the palm sugar. Mix well.
6. Cover the batter and let it ferment for 6-8 hours. The batter would have foamed up and smell very yeasty.
7. The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle.
8. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
9. Cover with a lid and let it cook for a minute on medium flame.
10. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/brown-rice-appam/

Recipe for vendakkai kuzhambu made with coconut paste and tamarind. Recipe with step by step pictures.

This variation of vendakkai puli kuzhambu is another gem from the kongunad region. A dry roasted masala paste of fried gram, chana dal, coconut and spices are ground and added to this tamarind based gravy.

Here is the video of how to do vendakkai kuzhambu

Here is how to do vendakkai kuzhambu Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.

Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.

Now we will make a masala paste. For that we will dry roast some ingredients. Dry roast the rice until brown on a medium flame. Set aside to cool.

In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool.

Dry roast the coconut for a minute. Set aside to cool.

Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Add little more water while grinding if necessary. Set aside.

Now , we will make the curry. Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots), garlic, salt and slit green chillies.

Add in the tomatoes and saute everything for 5 minutes.

Once the tomatoes are juiced down, add the kuzhambu milagai thool. If you dont have kuzhambu milagai thool, you can substitute sambar powder. Add in the tamarind pulp. Let it cook for 5 minutes.

Add in the ground masala paste.

Wash the mixie with half a cup of water and add back the washed masala water to the pan. Add a cup of water and simmer for 5 minutes

Add in the roasted ladies finger. Simmer for couple of more minutes. Stir once in a while so the bottom does not scorch.

Vendakkai kuzhambu is ready. Serve with rice.

• 1 teaspoon Indian sesame oil / gingely oil (for sauteing ladies finger)
• 12 ladies finger, cut into half an inch pieces
• 1/2 inch piece tamarind
• 2 tablespoon Indian sesame oil / gingely oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• a big pinch of asafoetida
• 10 small onions, Indian shallots (chopped)
• 1 teaspoon salt
• 3 green chillies, slit
• 5 cloves garlic
• 1 tomato, chopped (preferably country tomato)
• 2 teaspoon kuzhambu milagai powder
• 1/2 teaspoon jaggery (optional)

For the masala

• 1 tablespoon rice
• 1 tablespoon chana dal
• 1 tablespoon fried gram – pottukadalai
• 2 dried red chillies
• 1/3 cup fresh shredded coconut

1. Saute the vendakkai / ladies finger in a teaspoon of Indian sesame oil / gingely oil till golden. It will take about 7-8 minutes. Remove from heat and set aside to cool.
2. Soak the tamarind in a cup of water and squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
3. Now we will make a masala paste. For that we will dry roast some ingredients.
4. Dry roast the rice until brown on a medium flame. Set aside to cool. In the same pan, dry roast dry red chillies, chana dal and fried gram (dalia – pottukadalai) till golden. Set aside to cool. Dry roast the coconut for a minute. Set aside to cool.
5. Add in all the dry roasted ingredients to a mixie and add in half a cup of water. Grind to a smooth paste. Set aside.
6. Heat Indian sesame oil in a pan and add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds crackle. Add in the chopped small onions (Indian shallots), garlic, salt and slit green chillies.
7. Add in the tomatoes and saute everything for 5 minutes.
8. Once the tomatoes are juiced down, add the kuzhambu milagai thool. Add in the tamarind pulp. Let it cook for 5 minutes.
9. Add in the ground masala paste.
10. Wash the mixie with half a cup of water and add back the washed masala water to the pan. Add a cup of water. add jaggery if using. Let the curry simmer for a few minutes.
11. Add in the roasted ladies finger. Simmer for couple of minutes. Stir once in a while so the bottom does not scorch.
12. Vendakkai kuzhambu is ready. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: side dish
• Cuisine: Tamilnadu