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Kerali Receipe- Appam

The smell of fresh coconut describes the beautiful land of Kerala. Almost every recipe of Kerala food has coconut as its important ingredient. Taste the freshness of Kerala by cooking these recipes.

Ingredients of Appam
  • 3 cup Rice-soak in water with daal

  • 1 cup Urad daal dhuli-soak for 4 hours

  • 1 cup Coconut-grated

  • 1 tbsp Methi Dana

  • Salt to taste

  • Oil to cook


    • An appam maker or a small, shallow kadahi- 6"-8" diameter on top

    Method of Appam
    Appam1. Drain the water out of the daal mixture and grind together with coconut and salt.
    2. Leave to ferment 6-7 hours, or overnight.
    3. When fermented, add enough water to make it a pouring consistency.
    4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. When hot, pour about L cup batter in the kadahi.
    5. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. Cover, lower the heat and cook, till the edges start lifting (about a minute).
    6. Uncover, ease out the appam thus formed and transfer on to a serving plate.
    7. Continue thus with the rest of the batter.
    8. You might have to grease again only after 3-4 appams

    Kuzhalappam:
    Ingredients
  • 1 kg Rice flour, sifted

  • ½ kg sugar

  • 1 Coconut

  • 1 cup red onion (shallots)

  • ¼ cup Garlic

  • 1 tsp Cumin

  • 10 gms Cardamom

  • 25 gms sesame seeds

  • Salt to taste


    • KuzhalappamMethod
    1. Grind together coconut, onions, garlic, cardamom, sugar to a fine paste and add salt to taste.
    2. Roast the rice flour.
    3. Mix the flour and ground to paste with the coconut paste.
    4. Add sesame and cumin seeds.
    5. Mix and knead well.
    6. Roll into small chapatis and paste the two ends together, looking like a cylinder and then deep fry in oil.
    7. Wrap in paper towels.
    8. This stays for a long time.

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