Kerala Appam

Recipe for making Kerala Appam – Kerala Palappam made with soaked and ground rice and coconut milk. These lacey appams make a delicious breakfast. Also called as Vellappam or Lace Hoppers.

Vinodh’s sister Shreevidhya messaged me one day after having been to a dinner at her family’s. Nivashini, who hosted the dinner had served Kerala style appams and Shreevidhya messaged me that the appams were out of this world. I immediately contacted Nivashini and she was so sweet to share the recipe for us. She learnt this recipe during one of her vacations in Kerala from a chef at a resort. The appam batter is so easy to make. 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 raw rice in water overnite (around 8 hours). I have used sona masuri variety of rice today for this recipe. Drain the rice and add it to the wet grinder along with a cup of water. I have an ultra wet grinder and I recommend the same.

When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a 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).

Make Porridge and add to the batter Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter sitting in the wet grinder. Let it grind for another 10-15 minutes.

Activate the yeast In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes. Do not add really hot water as hot water will kill the yeast. The water needs to be just warm to the touch. Set aside.

Make thick coconut milk Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.

Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.

Grind the batter in the wet grinder till the mixture is very smooth.

Ferment the batter I cover the batter with a cling wrap so the batter does not foam up and over flow. Make small holes with a knife and let the batter ferment for 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.

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.

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

Appam Pan https://amzn.to/3nZlpL6

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

• 2 cups raw rice (like sona masuri)
• 1/2 cup fresh shredded coconut
• 3/4 teaspoon active dry yeast
• 2 tablespoon sugar
• 1.5 teaspoon salt

Making batter for Kerala Appam / Palappam

1. Wash and soak the raw rice in water overnite (around 8 hours). Drain the rice and add it to the wet grinder along with a cup of water.
2. When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter and let it grind for another 10-15 minutes.
3. In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes.
4. Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.
5. Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.
6. Grind the batter in the wet grinder till the mixture is very smooth.
7. Transfer the batter to a big bowl and ferment for 8 hours. Appam batter is ready

To make Kerala Appam / Palappam

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

Notes

The batter will take around 30-40 minutes in the wet grinder to achieve the desired smooth texture. The fermented batter can be stored in the refrigerator for upto two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Kerala

• 2 cups raw rice (like sona masuri)
• 1/2 cup fresh shredded coconut
• 3/4 teaspoon active dry yeast
• 2 tablespoon sugar
• 1.5 teaspoon salt

Making batter for Kerala Appam / Palappam

1. Wash and soak the raw rice in water overnite (around 8 hours). Drain the rice and add it to the wet grinder along with a cup of water.
2. When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter and let it grind for another 10-15 minutes.
3. In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes.
4. Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.
5. Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.
6. Grind the batter in the wet grinder till the mixture is very smooth.
7. Transfer the batter to a big bowl and ferment for 8 hours. Appam batter is ready

To make Kerala Appam / Palappam

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

Notes

The batter will take around 30-40 minutes in the wet grinder to achieve the desired smooth texture. The fermented batter can be stored in the refrigerator for upto two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/kerala-appam-kerala-palappam-recipe/

Recipe for raw Karuveppilai Chutney – Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.

I was first introduced to this recipe by Mahesh Akka. This is a raw curry leaves chutney recipe. Sudha, her maid had made this chutney one day for herself and Mahesh akka was intrigued by the simplicity of the recipe. Ever since, it has become a regular at her place. It’s usually served in the morning with breakfast for idli or dosa and goes perfectly well with palaya soru (days old rice soaked in water). It’s extremely easy to put together and very healthy as everything is ground raw. This recipe is a hit or a miss. Either you like it or don’t. I have been making this chutney often. I like it with dosa. Curry leaves are loaded with vitamins and folic acid and can help with anemia. It also helps improve digestion. Do try it at home and this is one way to include a good amount of curry leaves in ones diet.

Here is how to do raw curry leaves chutney. Here is what you will need.

For the chutney Roughly chop all the ingredients. Get all the ingredients in a small mixie jar. Do not add a lot of tomatoes or onions. Just half a ripe country tomato and half an onion is good enough. Green chillies can be very potent as its added raw. So start with one chilli. You can add more if need be and if you like your chutney to be super spicy with a kick.

Grind to a paste without adding any water. Pulse several times. The moisture in the tomatoes and onions is enough to get a smooth chutney.

Karuveppilai chutney is ready.

Tempering Heat Indian sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the Karuveppilai chutney.

Serve the Karuveppilai chutney. The chutney does not store well in the refrigerator. Use immediately.

For the chutney

• 8 sprigs curry leaves (a good handful)
• 1/2 a ripe country tomato, roughly chopped ( 1/4 cup )
• 1/2 a red onion, roughly chopped ( 1/4 cup )
• 1 - 2 green chillies
• 1 teaspoon tamarind (a small marble size)
• 1/4 teaspoon salt

For tempering

• 2 teaspoon gingely oil – Indian sesame oil
• 1/4 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 dried red chillies

For the chutney

1. Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.

For tempering

1. Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu