Here is an easy breakfast recipe that can be made easy with a little bit of planning. Kara appam is made by adding tempering to the appam batter and made into tasty appams.
Here are some of the traditional appam recipes on the site Kerala Appam https://www.kannammacooks.com/kerala-appam-kerala-palappam-recipe/ Appam Recipe Without Yeast https://www.kannammacooks.com/appam-recipe-without-yeast/ Brown Rice Appam https://www.kannammacooks.com/brown-rice-appam/ Karupatti Appam https://www.kannammacooks.com/karupatti-appam/
This is a simple recipe for appam batter where soaked rice is ground along with a little urad dal and fenugreek seeds. I add a little cooked rice and a pinch of yeast for better fermentation.
I like to store the yeast in the freezer. It stores well in the freezer and stays fresh for up to an year. As India is humid, the yeast spoils fast if stored at room temperature.
Here are the things you can buy online for making this recipe
Appam Pan https://amzn.to/3I8RrMJ Heavy Duty Indian Mixie https://amzn.to/3GCDIxq Active Dry Yeast https://amzn.to/3GFDllW Canned Coconut Milk https://amzn.to/3IcPij1
Here is the video of how to make kara appam
Ingredients for kara appam batter
1 cup raw rice 2 tablespoon whole white urad dal 1/2 teaspoon fenugreek seeds 1/4 cup cooked rice 2 cups water 1 pinch of yeast 1/2 teaspoon salt 1 teaspoon sugar
Ingredients for tempering kara appam
2 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprig curry leaves, finely chopped 1/2 teaspoon ginger, minced 1/4 teaspoon chilli flakes 1 green chilli, finely chopped
Other Ingredients for kara appam
2 tablespoon coriander leaves, chopped 2 tablespoon coconut milk
Wash and soak the raw rice, urad dal, fenugreek seeds along with cooked rice in two cups of water for a couple of hours. Grind all the ingredients along with the water used for soaking to a fine paste. To the ground batter, add in the salt, sugar and the yeast. Mix well to combine. Ferment the batter overnite.
Tempering: Heat oil in a pan and add in all the tempering ingredients. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add in the coriander leaves and the coconut milk to the batter and mix well to combine.
The appam batter consistency should be thin. Little thinner than the dosai 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 the appams hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Ingredients for kara appam batter
1 cup raw rice 2 tablespoon whole white urad dal 1/2 teaspoon fenugreek seeds 1/4 cup cooked rice 2 cups water 1 pinch of yeast 1/2 teaspoon salt 1 teaspoon sugar
Ingredients for tempering kara appam
2 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprig curry leaves, finely chopped 1/2 teaspoon ginger, minced 1/4 teaspoon chilli flakes 1 green chilli, finely chopped
Other Ingredients for kara appam
2 tablespoon coriander leaves, chopped 2 tablespoon coconut milk
Wash and soak the raw rice, urad dal, fenugreek seeds along with cooked rice in two cups of water for a couple of hours. Grind all the ingredients along with the water used for soaking to a fine paste. To the ground batter, add in the salt, sugar and the yeast. Mix well to combine. Ferment the batter overnite.
Tempering: Heat oil in a pan and add in all the tempering ingredients. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add in the coriander leaves and the coconut milk to the batter and mix well to combine.
The appam batter consistency should be thin. Little thinner than the dosai 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 the appams hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/kara-appam-recipe/
Recipe for easy tomato Thokku that does not require any grinding. This recipe travels well and is perfect for chapati and idli. Recipe with video.
Here are other recipes on the site Tomato Based Recipes
There is a little sugar added along with the spices while making the Thokku. Do not omit the sugar. The sugar nicely balances out the tangy tomatoes and the spices.
If traveling in a hot and humid climate, cook the Thokku with a little more oil than mentioned in the recipe. The oil will keep the Thokku from getting spoiled. Also avoid adding coriander leaves if taking this thokku on a long travel.
Both country tomatoes as well as regular tomatoes (bangalore thakkali or bangalore tomatoes) work well for this recipe. Country tomatoes might be slightly more tangier than regular ones. Adjust the spices accordingly while cooking. Country tomato Thokku may require a little more red chilli powder and coriander powder to balance the flavours. Add very little at the beginning, taste along and add more if necessary.
Here are the things you can buy online for making this recipe. Heavy Bottom Non Stick Pan – https://amzn.to/3fuDfBl Wooden Chopping Board – https://amzn.to/3FvqZet Triply Saute Pan – https://amzn.to/3Kj6ghR Indian sesame oil – https://amzn.to/3Fz7iCs Red Chilli Powder – https://amzn.to/3K9vvmu
Here is the video of how to make Picnic Tomato Thokku
1/4 cup Indian sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies, sliced 1 cup onion, sliced 6 tomatoes, roughly chopped 1 teaspoon salt 1 teaspoon sugar 1 teaspoon turmeric powder 2 teaspoon red chilli powder 2 teaspoon coriander powder 3 sprigs coriander leaves, chopped
Heat Indian sesame oil in a pan. Add in the mustard seeds, cumin seeds, curry leaves and the green chillies. Let the mustard seeds crackle. Add in the onions and saute for a couple of minutes. Add in the chopped tomatoes and the salt. Add in the sugar. Add in the spice powders on top of the tomato mixture. Mix once and cover the pan with a lid. Reduce the flame to low. Cook for 20-25 minutes stirring once in a while so it does not scorch at the bottom. After the said time, mash the tomatoes and the onion mixture with a potato masher. The Thokku should be thick at this stage. Add in the coriander leaves and cook for a couple of minutes more. Check for seasoning and add in more salt if necessary. Switch off the flame and let the Thokku cool. Once the Thokku is cool, bottle it in a dry container and use it within two days. If refrigerated, the Thokku will stay fresh for up to a week. Serve with chapati, idli or dosai. This Thokku can be mixed with plain rice and had too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
