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Main Course

Kalthappam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 6 servings

4 cup Biriyani rice
1 cup Cooked rice
1 kg Jaggery (Sharkkara)
1 tsp Baking powder
Salt A pinch
8 tbsp Coconut oil
1/4 cup Coconut pieces finely chopped, Thenga kothu
1/4 cup Onion
6 Glasses Water

Preparation

Step 1
Soak rice for 3 hrs. Clean and set aside.
Step 2
Grind to a fine consistency the rice and cooked rice together in 3 glasses of water.
Step 3
Melt the jaggery in 3 glasses of water and allow it to cool.
Step 4
Strain it over a thin cloth.
Step 5
When cool, pour it into the rice mixture.
Step 6
Add salt, baking powder and few chopped coconut pieces and Stir everything together thoroughly.
Step 7
Divide this mixture into 4 equal parts.
Step 8
Heat a nonstick vessel on a low flame.
Step 9
Add 1 part of the mixture and stir continuously.
Step 10
Heat until lukewarm.
Step 11
Give it a good stir and set aside.
Step 12
Heat 2 tbsp of coconut oil in a pressure cooker.
Step 13
Cook some chopped coconut pieces and onions till golden brown.
Step 14
Pour the lukewarm rice mixture into the cooker.
Step 15
Close cooker and remove the weight.
Step 16
Cook for about 2 minutes on a high flame.
Step 17
Next lower the flame and cook for about 15 minutes on a very low flame.
Step 18
Remove from fire and open the lid after 5 minutes.
Step 19
Remove the appam from cooker when cool.
Step 20
Repeat this procedure with the remaining three parts of the mixture.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Kalthappam

Ingredientsfor 6 servings

4 cup Biriyani rice
1 cup Cooked rice
1 kg Jaggery (Sharkkara)
1 tsp Baking powder
Salt A pinch
8 tbsp Coconut oil
1/4 cup Coconut pieces finely chopped, Thenga kothu
1/4 cup Onion
6 Glasses Water

Preparation

Step 1
Soak rice for 3 hrs. Clean and set aside.
Step 2
Grind to a fine consistency the rice and cooked rice together in 3 glasses of water.
Step 3
Melt the jaggery in 3 glasses of water and allow it to cool.
Step 4
Strain it over a thin cloth.
Step 5
When cool, pour it into the rice mixture.
Step 6
Add salt, baking powder and few chopped coconut pieces and Stir everything together thoroughly.
Step 7
Divide this mixture into 4 equal parts.
Step 8
Heat a nonstick vessel on a low flame.
Step 9
Add 1 part of the mixture and stir continuously.
Step 10
Heat until lukewarm.
Step 11
Give it a good stir and set aside.
Step 12
Heat 2 tbsp of coconut oil in a pressure cooker.
Step 13
Cook some chopped coconut pieces and onions till golden brown.
Step 14
Pour the lukewarm rice mixture into the cooker.
Step 15
Close cooker and remove the weight.
Step 16
Cook for about 2 minutes on a high flame.
Step 17
Next lower the flame and cook for about 15 minutes on a very low flame.
Step 18
Remove from fire and open the lid after 5 minutes.
Step 19
Remove the appam from cooker when cool.
Step 20
Repeat this procedure with the remaining three parts of the mixture.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.