This is one of the easiest and tastiest appams you will make. The flavour of fermented tender coconut is so delicious and makes soft and lacy appams. I have used seeraga samba rice for making the appams today. This short grained rice makes the appams so aromatic and flavourful. I got this idea to make it with seeraga samba rice after Lejna @lejnaskitchen mentioned a long time back that she uses seeraga samba rice / kaima rice for making her appams. I think this is a game changer. This recipe is a keeper. Do try it at home.
Here are the things you can buy for making this recipe Instant Active Dry Yeast https://amzn.to/3uJ1ELN Seeraga samba rice / jeera rice https://amzn.to/3z1QgNt Appam Pan https://amzn.to/3nZlpL6 Heavy Duty Indian Mixie https://amzn.to/3GCDIxq
Here is the video of how to make Elaneer Appam | Tender Coconut Appam
2 cups seeraga samba rice – jeera rice 1/4 teaspoon fenugreek seeds 1 tender coconut – collect coconut meat 2 cups tender coconut water 1/3 cup cooked rice 1 teaspoon salt 1 tablespoon sugar 1/4 teaspoon instant active dry yeast
Here is the recipe for easy and delicious appam made with the addition of tender coconut.
We will be using seeraga samba rice for making this appam today. This rice is very fragrant, very delicate and pairs very well with tender coconut meat. Any good quality raw rice can also be used if you cannot source seeraga samba rice. Add little fenegreek seeds to the rice. Wash the rice and the seeds in water. Soak the rice and the fenugreek seeds in water for couple of hours. After couple of hours, the rice should be well soaked. Drain the water and set aside.
We will be using the meat and the water from one tender coconut. Drain the water from the tender coconut. Break open the coconut after draining the water. Some coconuts have good amount of meat while some have very less. Mine has very less meat today. Its fine. Use whatever meat you have. I have about quarter cup of coconut meat here. If you have more, use it along.
Add in the drained rice mixture to a blender. Add in the prepared coconut meat. Add in the cooked rice. The rice will help in fermentation. Add in the tender coconut water. Add upto two cups of tender coconut water and grind this mixture to a smooth paste. Grind in batches if need be. The mixture needs to be ground to a really fine paste similar to the texture of paint.
To the ground paste, add in the salt. Add in a little sugar. Add in quarter teaspoon of yeast to the batter. Mix everything well to combine.
Cover the batter bowl with a lid and ferment the batter in a draft free place for about 6 hours. Overnite works fine too. If the place where you live is cold, you can ferment the batter inside the oven with the pilot light turned on.
After fermentation, the batter would have foamed up and smell very yeasty.
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.
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.
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.
Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
- Author: Suguna Vinodh
- Prep Time: 6h
- Cook Time: 20m
2 cups seeraga samba rice – jeera rice 1/4 teaspoon fenugreek seeds 1 tender coconut – collect coconut meat 2 cups tender coconut water 1/3 cup cooked rice 1 teaspoon salt 1 tablespoon sugar 1/4 teaspoon instant active dry yeast
Here is the recipe for easy and delicious appam made with the addition of tender coconut.
We will be using seeraga samba rice for making this appam today. This rice is very fragrant, very delicate and pairs very well with tender coconut meat. Any good quality raw rice can also be used if you cannot source seeraga samba rice. Add little fenegreek seeds to the rice. Wash the rice and the seeds in water. Soak the rice and the fenugreek seeds in water for couple of hours. After couple of hours, the rice should be well soaked. Drain the water and set aside.
We will be using the meat and the water from one tender coconut. Drain the water from the tender coconut. Break open the coconut after draining the water. Some coconuts have good amount of meat while some have very less. Mine has very less meat today. Its fine. Use whatever meat you have. I have about quarter cup of coconut meat here. If you have more, use it along.
Add in the drained rice mixture to a blender. Add in the prepared coconut meat. Add in the cooked rice. The rice will help in fermentation. Add in the tender coconut water. Add upto two cups of tender coconut water and grind this mixture to a smooth paste. Grind in batches if need be. The mixture needs to be ground to a really fine paste similar to the texture of paint.
To the ground paste, add in the salt. Add in a little sugar. Add in quarter teaspoon of yeast to the batter. Mix everything well to combine.
Cover the batter bowl with a lid and ferment the batter in a draft free place for about 6 hours. Overnite works fine too. If the place where you live is cold, you can ferment the batter inside the oven with the pilot light turned on.
After fermentation, the batter would have foamed up and smell very yeasty.
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.
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.
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.
Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
- Author: Suguna Vinodh
- Prep Time: 6h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/elaneer-appam/
Pineapple Nendram Masala is a relish / accompaniment for a South Indian style lunch served with rice. This tangy, sweet and slightly spicy relish is a favorite at home. Recipe with video.
The first time I tasted this beautiful relish was at Kappa Chakka Kandhari restaurant in Bangalore. I have tried to recreate the recipe at home as we like the relish a lot. I would not say that it tastes exactly the same but it’s pretty close.
Here are the things you can buy online for making this recipe Carote Knife https://amzn.to/3IWGrnd Stainless Steel Double Handle Potato Masher https://amzn.to/338He4e Teak-wood Chopping Board https://amzn.to/3hZa4qm
Here is the video of how to make Pineapple Nendram Masala | Pineapple Nendram Pachadi | Relish For Sadhya | South Indian Lunch Accompaniment
Main Ingredients
400 grams ripe nendran banana, finely chopped 300 grams ripe pineapple, finely chopped 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon Kashmiri red chilli powder 1/2 teaspoon salt 1.5 teaspoon sugar 3/4 cup water
Tempering
2 tablespoon coconut oil 5 cashews, broken 1/2 teaspoon mustard seeds 2 sprigs curry leaves 3 dried red chillies, broken
Chop the nendran banana into small pieces. Ripe banana is preferred for this recipe. Chop ripe pineapple into small pieces. Take a kadai or a pan and add in the chopped nendram bananas. Add in the pineapple pieces too. Add some little turmeric powder, red chilli powder, Kashmiri red chilli powder for colour, little salt and some sugar. If the pineapple is not very sweet, you might need to add a little bit more sugar. Add in the water and mix well to combine. We will be cooking this mixture on a low flame for about 15 minutes. It’s important to cook on a low flame so the pineapple and banana cook soft and flavourful. Mix once in a while so the mixture does not scorch at the bottom. Add little water if the mixture looks dry. After 15 minutes, the pineapple and bananas should be cooked to a soft texture. Mash the mixture using a potato masher. Make sure there are small bits left behind for the texture. The pineapple nendram masala is now cooked. Taste the masala and adjust for salt or sugar at this stage if necessary. At this stage, let’s make a tempering for the pineapple nendram masala. Heat coconut oil in a small kadai. Add in a few broken cashews to the oil. Roast on a low flame for a few seconds. Add in the mustard seeds, some fresh curry leaves, and some dried red chillies. Let the mustard seeds crackle and the curry leaves become crisp. Add the tempering to the pineapple nendram masala. Mix well to combine. Our pineapple nendram masala is ready. This relish can be stored in the refrigerator for up to a week. Serve as an accompaniment for a traditional south indian lunch.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
