KARIKKU APPAM - TENDER COCONUT APPAM

    Appam is one favourite dish among Malayalees.  Right from a Breakfast scene to an elaborate party scene you can see an Appam served in the menu.  So is the love for an Appam for Keralites.  Needless to say it serves as a default Breakfast Menu on a Christmas & Easter day, in most of the Kerala Christian Households.  Mostly served along with the ever knotted combo of Stew or an Egg Curry with Coconut Milk or any vegetarian/non-vegetarian side dishes of your choice.  Or simply serve it along with Red Coconut Chutney, sweetened Coconut Milk or with Sugar/Brown Sugar. Some even serve Appam along with Steamed Bananas/Nendhra Pazham Puzhungiyathu  The Side dishes served along with an Appam gets vivid with taste & preferences.

    When a region is overloaded with Coconut Trees & that's Our God's Own Country - Keralam, you are intended to find quite a number of dishes loaded with Coconuts whatsoever.  Needless to say, the locally proclaimed & celebrated hooch - the one & only "Kallu/Toddy" in the region and the never ending Kallu Shappu culture.  Even you can find a wonderful Appam made with Kallu or the Toddy called Kallappam or the Appam with fresh sweet Toddy.  Toddy helps in activating the fermentation process and also yields you with a fluffy centred and crispy edges Appams.

    This Karikku Appam recipe is a simple twist given to a Kallappam, where I have used Tender Coconut Shavings & Tender Coconut Water to make this Appam Batter.  And Yeast helps to get the batter fermented.  This is a foolproof recipe. It is one best way to use the tender & sweet Coconut shavings, and it is full of flavours. Tender Coconut shavings has a natural sweetness and adds a creamy, rich taste to this Karikku Appam. Allow the batter to ferment accordingly and there you go with a perfect Karikku Appam. This recipe of Karikku Appam yields you with  soft, fluffy centred and crispy edges Appams.

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Cuisine - South Indian, Sri Lanka & Southeast Asian
Course - Main Course
Difficulty - Medium
Yields - 30-35 Appams
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 3-4 Hours
Fermentation Time - 10-12 Hours/Overnight

KARIKKU APPAM - TENDER COCONUT APPAM

• Wash & Soak the Raw Rice for about 3-4 hours.
• Once soaked, drain the Rice.
• Grind Raw Rice, Cooked Rice, grated Coconut and Tender Coconut shavings, adding little Coconut Water at a time.
• Add water as required.
  
• Grind it until it turns into a very smooth batter.
• Add the Yeast Mix to the above batter.
• Store it in an airtight container and leave it aside for another 10 - 12 hours or overnight to ferment.
• Once fermented, add Salt and mix the batter well.

• Heat the Appam pan.
• Pour a ladle full of batter into the pan.
• Swirl the pan once, in such a way that the batter spreads around.
• The centre of the Karikku Appam/ Tender Coconut Appam should be slightly thicker than the edges.
• Cover the pan with the lid and let it cook for around two minutes.
• The flame should be kept at low.
• Once the edges start to brown and the centre is cooked, the Karikku Appam/ Tender Coconut Appam is ready.
• Remove the Karikku Appam from the pan.
• Can serve with Stew, Red Coconut Chutney, Egg Curry with Coconut Milk or any Vegetarian/Non-vegetarian curry of your choice. 
• Karikku Appam/ Tender Coconut Appam tastes great with sweetened Coconut Milk or simply serve it with Sugar/Brown Sugar.
• Can also serve Steamed Bananas/Nendhra Pazham Puzhungiyathu/Nendhra Pazham cooked in Sugar Syrup along with Cloves as a side dish for Karikku Appam/ Tender Coconut Appam.
  

KARIKKU APPAM - TENDER COCONUT APPAM