Monday, July 7, 2014

Nalas Appa Kadai Recipe Try like the same

Nalas Appa Kadai Recipe Try like the same 
Appam or palappam is a famous breakfast served in Kerala. Preparation of Appam is same like Dosa batter with some minor changes only. Earlier appam batter was fermented with kallu or tadi (local alcoholic drink) but now the unavailability of tadi gives another option of using dry active yeast as a fermenting agent. Use of yeast makes appam soft and fluffy but you can make tasty appams without use of yeast also. Following is the recipe of tasty and soft appams prepared with yeast as a fermenting agent:


4 cups ordinary rice (you can use basmati rice or sona masoori, kolam etc.)

2 cups parboiled rice or boiled rice or idli rice

1 small bowl poha or cooked rice

3 cups freshly grated coconut or 2 cups coconut milk.

1 tsp active dry yeast.

3 tbsp sugar

2tsp salt

Water and oil as per requirement.

Nalas Appa Kadai Recipe Preparation:

Rinse both regular rice and boiled rice two-three times and soak them in water for nearly 5 to 6 hours. After that, drain the extra water and put both types of rice in grinder to make a batter. Along with rice, add freshly grated coconut or thick coconut milk, cooked rice or poha, dry active yeast, salt and sugar in grinder. Add essential amount of water and grind the ingredients into smooth and flowing appam batter.

Now it’s time to keep the batter for fermentation. Pour the batter in big container and cover it. Depending upon the temperature the batter will take maximum around 12 hours to get fermented. After 12 hours batter will raise into double. You can keep the batter overnight for fermentation and morning use it to make tasty appams.

Now your batter is ready for appam. Stir it well. Take appam pan or non stick kadai with handles. Heat some oil in pan and spread a scoop full of batter in it. If you are using non-stick kadai then no need of smearing oil in it. Turn and roll pan in circular direction to spread the batter evenly in the pan. Sprinkle some oil drops from all the sides.
Now cover the pan with lid and allow appam to cook. When the bottom of appam becomes golden brown, take it out in a plate to serve.
 Prepare all the remaining appams in same way on low to medium heat. Serve appams hot with vegetable stew or sweet coconut milk with jaggery. Appams also go well with vegetable korma and coconut chutney.


If you are adding coconut milk in appam batter instead of grated coconut then water is not required in it.
Add very less amount of water if needed. Instead of mixing yeast while grinding you can also make yeast solution and add it in batter.
To make yeast solution, add yeast in 4 tsp of warm water. Add pinch of sugar in water. Stir well and keep the solution at room temperature for 10 to 20 minutes. When the mixture becomes foamy it is ready to use for appam. Add the yeast solution into the batter after grinding it smoothly.
You can add rice flour in batter if you feel that the batter is too much thin or watery.
Use appam pan or appachatti to get fluffy and soft appams in middle and crispy at the edges.