Appam is a very popular breakfast in Kerala. It is a kind of pancake made from fermented rice and coconut batter. It tastes mildly sweet and goes well with non-vegetarian curries and also Kadala curry or Vegetable Stew.
In Karikku Appam, tender coconut is added apart from the ingredients of the normal Appam and the batter is grinded in tender coconut water.
WATCH VIDEO RECIPE
INGREDIENTS
- Raw Rice – 2 cups
- Tender Coconut Flesh – 1 cup
- Tender Coconut Water – 3/4 cup
- Grated Coconut – 1/2 cup
- Rice flour – 1 tbsp
- Yeast – 1 tsp
- Warm Water – 1/4 cup
- Normal Water – 2 cups (for soaking) + 1/2 cup
- Sugar – 2 tbsp + 3 tbsp
- Salt – 1/2 tsp or as required
METHOD
- Wash the rice thoroughly in clean water for 3 – 4 times.
- Soak the rice in 2 cups of water for at least 4 hours.
- After 4 hours, yeast can be activated. Take 1/4 cup warm water in a bowl. The temperature of the water is very important. It should not be too hot as it will kill the yeast. And if the water is not warm enough, the yeast will not be activated.
- Add 2 tbsp sugar to warm water and mix well.
- To it, add 1 tsp yeast and give it a good stir. Let it sit for 10 minutes. If the yeast is good and healthy, it will become frothy in 10-15 minutes. Keep it aside.
- While the yeast is getting activated, we have to make Kappi or rice paste. This process is called Kappi Kachuka or Paavu Kachuka. To make Kappi, mix 1 tbsp rice flour in 1/2 cup normal water in a pan. Make sure there are no lumps in it.
- Cook the rice flour in a low flame till it starts thickening. The process is very quick and it hardly takes 2 to 3 minutes. So, it is important to stir continuously. Else, the rice flour will stick to the pan. Keep it aside and allow it to cool a bit. The paste will get more thick when it is cooled. That is okay.
- Transfer the soaked rice to a mixer jar. If the jar is small, you can grind the batter in small batches.
- To the jar, add 1 cup tender coconut flesh, 1/2 cup grated coconut, 3 tbsp sugar, 1/2 tsp salt. You may adjust the quantity of the sugar and salt as per your taste.
- Grind it to a smooth batter by adding tender coconut water little at a time.
- Now add yeast to the batter and mix well. You may grind it again for less than 1 minute for even mixing.
- Pour the batter into a large vessel. Please note, the this batter will rise high and so, make sure the vessel is having enough height.
- Keep the batter for fermenting for at least 5 – 8 hours. If you are planning to ferment it overnight, reduce the yeast quantity to 1/2 tsp.
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