Ingredients
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
shallots 2-3
cooked rice 2 tbsp
salt to taste
sugar 1/2 tsp
Method
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 !!
NOTES
* 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.
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I made paalappams/vellayappam with kallu,pic below & recipe here-
30 comments:
so soft and tasty appam.. love the combo! I just had appam for my dinner :-)
wow! super yumm.. soft appams..
looks too too tempting ...I feel tempted looking at the pic..
Such soft and delicious appams Julie, thanks for sharing the coconut wine recipe, bookmarked this dear..
Appam looks so spongy and lite,very tempting,please visit me too,I have enabled comments on my posts now :)
Yummy Kallappam...
My heart skipped at a beat just looking at those kalappams. So utterly gorgeous....and with a hot chicken curry. Swaratil aayi njaan
looks soft and delicious
Julie, your appam without yeast turned out to be wonderful. Excellent preparation.
Deepa
Wonderful combo....looks tempting !
What an interesting looking bread; never saw something similar.
This absolutely delicious appam...... Love it!
yummy kallappam thnx for sharing kallu recipe.will try
These look absolutely soft and wonderful
Adipoli appam and curry. Mouthwatering
wow! super..never tried this version..i used to add tender coconut too.will try your version..
My fav..appom looks so spongy. Love it Julie.
You made toddy? Wow!!!
WE make this without kallu, and call it vellayappam. And eat it with beef.
But I am sure this one with kallu tastes better.
indugetscooking
What a coincidence. I made a spongy dosa type too. But not with the lovely accompaniments you made. Beautiful pictures.
Super soft and fluffy Appams..nice recipe Julie :)
This kallappam tempts me a lot,so spongy and very soft,bookmarking.
I've been missing because I was in France. Now, I'm also travelling nos to the north of Spain.
I've read all your post and I'm glad to be one of your followers because I like to learn about other cultures and recipes. This kallappam tempts me too and I ' m sure, I'd like it to taste it. Making your own kallu must be very gratifying. Cheers and hace a very golf week.
Lovely clicks, Beautiful Kallappam. Been wanting to make this without yeast, so glad I found your recipe! Not sure though how to ferment the coconut water though to make kallu--maybe I didn't follow correctly-- I think i did it wrong so had to add yeast as it wasn't rising. orrr, since it's winter has to rise more time...
@pandamonkey Thanx for dropping by and the feedback too..Yes,its true,in winters it usually takes more time for fermentation and for the kallu to get ready too OR try leaving it n your oven with lights on OR in winters,I usually grind it by 6pm in the evening so gets ready by 7am in the morning.Try any of these tricks,am sure you'll get it right next time..:)
Julie, these appams look absolutely tempting! I am going to try your recipe but using yeast instead... Will let u know how that goes :)
hi
Quick question.Why do you use shallots & cumin in the batter?
Hi Asha,
Cumin and shallots impart a nice flavor and aroma to these kind of appam.. which otherwise can be omitted if not interested to use :)
Hi
Thanks for your reply.I just added Cumin & omitted the shallots.Lets see how they turn up:)
Hi..
If I am using yeast..when shld I put..directly when all ingredients go in the blender??? I am using 6 cups of rice ..so how much yeast shld I add??
Hi,
You can directly add yeast when you blend the grated coconut but I prefer adding yeast late at night may be at 11 pm to make in the morning else it becomes over fermented.. if you are using active dry yeast then 1 3/4 tsp should be good enough .. if any other type of yeast add upto 2 -2 1/4 tsp. Also add a tbsp of sugar along with yeast to activate better. Hope this helps.
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