plain rice/pachari 1.5 cups
grated coconut 3/4 cup
kallu /fermented coconut wine 1/4 cup(read below for recipe)
cumin seeds 1/2 tsp
cooked rice 2 tbsp
salt to taste
sugar 1/2 tsp
TO MAKE FERMENTED COCONUT WINE
- In a clean dry bottle,pour the coconut water and sugar.Shake well and leave undisturbed for 24 hours.The mixture gets cloudy and sweet intoxicating fermented coconut wine(kallu) gets ready.If you leave it longer,it becomes sour and it turns vinegar.Discard the mixture if as it yield turns vinegar,it yields sour appams and causes acidity.
|(fresh coconut & fresh coconut water)|
- Wash and soak the rice in water for 2-3 hours.Drain the water and add grated coconut,cumin seeds,cooked rice,shallots and the kallu in a grinder and blend until smooth.If you are using mixer,then grind all separately and use kallu (or fermented coconut wine) instead of water for grinding.Make a thick batter as for idlis.
- Add salt to the batter and leave for 6 hours to ferment.After 6 hours,the batter rises,mix it well.
- Heat a non stick pan and add a ladle of batter when tawa/pan gets hot.Cover the non stick with a lid or plate to get cooked.You'll find bubbles start appearing at the surface and break.The white batter turns off white and gets cooked.(takes about 1 minute)
- Slide a spatula and remove on a plate(no need to flip the other side).Repeat the same steps to finish the batter.
- Serve warm with chicken stew / chicken curry or beef mappas !!
* You can add yeast instead of kallu(toddy) if you don't get hold of fresh coconut water.Canned coconut water may not work good.Amount of yeast is 1/2 tsp of active dry yeast for this amount of rice listed above.
I made paalappams/vellayappam with kallu,pic below & recipe here-