Ingredients with Measurements:
- 2 cups of raw rice
- 1 cup of grated coconut
- 1/2 teaspoon of yeast
- 1 teaspoon of sugar
- Salt to taste
- Water as required
Special equipment needed:
- Appam pan
- Grinder or blender
Step-by-step instructions:
1. Soak the raw rice in water for at least 4 hours.
2. Drain the water and grind the rice with grated coconut and water to make a smooth batter.
3. Add yeast, sugar, and salt to the batter and mix well.
4. Cover the batter and let it ferment for 6-8 hours.
5. Heat the appam pan on medium heat.
6. Pour a ladleful of batter into the pan and swirl it around to spread the batter evenly.
7. Cover the pan with a lid and cook the appam for 2-3 minutes or until the edges turn golden brown.
8. Remove the appam from the pan and repeat the process with the remaining batter.
- Time:
Preparation time: 4 hours (including soaking time) + 6-8 hours (fermentation time)
- Cooking time: 2-3 minutes per appam
Temperature:
- Medium heat for cooking the appam
Serving size:
- Makes 12-15 appams
Nutritional information:
- Calories: 120 per appam
- Fat: 2g
- Carbohydrates: 24g
- Protein: 2g
Substitutions for ingredients:
- Raw rice can be substituted with parboiled rice or idli rice.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add finely chopped onions, green chilies, and curry leaves to the batter for a savory version of kalari appam.
- Add jaggery and cardamom powder to the batter for a sweet version of kalari appam.
Tips and tricks:
- Make sure the batter is well fermented before making the appams.
- Use a non-stick appam pan for easy cooking.
- Swirl the pan gently to spread the batter evenly.
Storage instructions:
- Store the leftover appams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the appams in a microwave or on a pan before serving.
Presentation ideas:
- Serve the appams on a plate with chutney or sambar.
Garnishes:
- Garnish with grated coconut and chopped coriander leaves.
Pairings:
- Serve with coconut chutney or vegetable stew.
Suggested side dishes:
- Idiyappam, dosa, or uttapam.
Troubleshooting advice:
- If the appams stick to the pan, add a little oil to the pan before making the next appam.
Food safety advice:
- Make sure to wash the rice thoroughly before soaking.
Food history:
- Kalari appam is a traditional breakfast dish from Kerala, India.
Flavor profiles:
- Kalari appam has a slightly sweet and tangy flavor with a soft and fluffy texture.
Serving suggestions:
- Serve hot with chutney or sambar for breakfast or brunch.
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Region: Indian