Wednesday, June 15, 2016

Karikku Appam/Tender Coconut Appam

Karikku Appam/Tender Coconut Appam

Soft and fluffy appam with stew is favorite breakfast of  Malayalees. We often make appam with rice and coconut.I found some fresh tender coconut/ karikku in the market.I had seen appam recipe with tender in a magazine and wanted to give it a try.This is a perfect and yummy breakfast. 

Raw rice- 2 1/2 cup
Tender coconut water- 1 cup
Tender coconut pulp- 1 cup
Grated coconut- 1/4 cup
Parboiled rice cooked- 1/2 cup
Instant Yeast- 1 tsp
Sugar- 2 tbs
Salt to taste

Wash and soak rice for four to five hours. Drain the water off and put the rice in a blender. Add little water and grind the rice into a smooth paste. Add the cooked rice and grind till it is smooth. Transfer this into a deep pan.
Next grind the coconut,tender coconut pulp, tender coconut water and sugar. Grind till it is a smooth paste. Pour this into the rice batter. Add yeast and mix well.The batter should be of pouring consistency,just like dosa batter. It should rest for at least six hours or allow this to rest over night in room temperature to ferment . Just before making the appam,mix salt.
Heat appam chatti and grease with some oil. Pour ladle full of the batter and swirl the pan around in circle so that batter spreads around the pan. Cover with a lid and the steam will help the appam to cook. It will turn fluffy in the center and the edges slightly crisp. Remove the appam from the pan. Similarly cook he rest of the appams. Serve with curry.

Try this,
Hope you will all enjoy!


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