"Fluffy & Crispy Madurai Karupatti Appam"

"Madurai Karupatti Appam: A Traditional Recipe & and a Cultural Delight from Sourashtrian Streets!"

    Indulge in the rich heritage of Madurai with a culinary journey through the streets of Sourashtrian traditions. The Madurai Karupatti Appam, a sweet delicacy, embodies the cultural tapestry of this vibrant city. Its roots delve into generations, creating a sweet symphony of taste and tradition.

    Dating back to times untold, Madurai Karupatti Appam has been a staple in the Sourashtrian community's culinary repertoire. Originating in the heart of Madurai, this sweet treat has woven itself into the fabric of local celebrations, breakfast rituals, and street-side snacks. The recipe passed down through generations encapsulates the essence of familial warmth and culinary expertise.

    In the bustling streets of Madurai, the preparation of Karupatti Appam is an art form. Traditional methods involve using parboiled rice, urad dal, and fenugreek seeds to craft a batter that undergoes a patient fermentation process, resulting in appams that are soft, fluffy, and full of character.

So, for who doesn't know what's Karupatti,

"Explore the golden richness of Karupatti, the natural sweetener from palm trees."

    Karupatti, also known as Palm Jaggery or Palm Sugar, boasts a rich and captivating history stretching back centuries.

    This natural sweetener is crafted from the sap of various palm trees, including the date palm and the Palmyra palm. Revered for its distinctive earthy flavour and unprocessed goodness, Karupatti has been cherished by locals for generations.

    In ancient South India, palm trees held sacred significance.  Historical records and scriptures highlight palm jaggery as a prized ingredient in traditional recipes and Ayurvedic medicine. Often presented during religious ceremonies, it symbolized purity and divine blessings.

    In recent times, Karuppatti has transcended its origins, gaining popularity far beyond its roots. Beyond its delectable taste, karupatti offers substantial health benefits, being rich in essential minerals such as iron, calcium, and magnesium. Its role as an excellent alternative to refined sugar has made it a preferred choice for health-conscious individuals.

Explore further Culinary delights from Madurai by clicking here...

Cuisine - Madurai (Tamil Nadu) 
Course - Main Course
Difficulty - Medium
Yields - 8-10 Appams
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 3–4 Hours
Fermentation Time - 6-8 Hours/Overnight

Discover more delightful Appam Recipes by clicking here...
 

 "Unravelling the Secrets of Madurai's Soft and Fluffy Karupatti Appam Recipe"

 

"Fluffy & Crispy Madurai Karupatti Appam"

Ingredients:

For the Batter:

1 cup Parboiled Rice/ Idli Rice
2 tablespoons White Urad Dal
1/8 teaspoon Fenugreek Seeds
1/3 cup Water

 

For the Palm Sugar Syrup:

1/2 cup Water
1/2 cup Palm Sugar
1/4 teaspoon Cardamom Powder
1/4 teaspoon Dry Ginger Powder
1/4 teaspoon Salt

 

For Making the Appam:

2–3 tablespoons Butter/Ghee

 

"Fluffy & Crispy Madurai Karupatti Appam"

 

Method:

Karupatti Appam Batter:

• Let's begin with the meticulous process of Washing the rice, dal, and fenugreek seeds thoroughly and soaking them in water for 3–4 hours.
• Drained and ground into a thick paste, adding minimal water.
• Then the batter undergoes a gentle fermentation for 6–8 hours, transforming it into a canvas of flavour.

Karupatti Syrup:

"Explore the golden richness of Karupatti, the natural sweetener from palm trees."

 

• Boil water and add palm sugar. Stir until melted, then strain the syrup.
• Add cardamom powder, dry ginger powder, and let it cool.

Combine Batter and Syrup:

•  Mix the cooled syrup into the fermented batter. Adjust consistency with water if needed. The batter should be thick. Add salt and mix well.
• The combination of the ingredients & the sweetness, when combined with the fermented batter, create a harmonious blend that tantalizes the taste buds. 

Cook the Appam:

• Heat a pan on a low flame. Pour a ladle of batter in the centre.
• In the traditional method, it's made without spreading. However, my Kerala-style Appam instincts led me to desire a visual blend of lacy edges and a thick, spongy centre.
• Cover and cook on a low flame for a few minutes, until it transforms into a golden delight
• Open the lid, spread a dollop of butter, and serve it hot.

"Fluffy & Crispy Madurai Karupatti Appam"

Notes:

Choice of Rice:  Opt for regular parboiled rice or Idli rice for the batter. You can also experiment with a combination of parboiled rice and raw rice for a unique texture.

Batter Consistency:  While grinding the batter, aim for a thick consistency. The batter will later be diluted with the palm sugar syrup, so starting with a thick base ensures the ideal texture.

Fermentation Time:  Allow the batter to ferment for 6–8 hours. This fermentation process contributes to the soft and fluffy texture of the appams. In colder weather, it may take longer to ferment.

Karupatti Syrup:  Strive for a well-balanced Karupatti syrup. The addition of cardamom powder and dry ginger powder imparts aromatic and warm undertones.

Batter Adjustments:  After adding the cooled syrup to the fermented batter, adjust the consistency if needed. The batter should be thick. Adjust to your preference.

Cooking: Cook the appams on a low flame to ensure even cooking and to achieve the desired golden hue without burning.  Cover & cook the appam on one side only.  If the appams tend to stick, lightly brush the pan with oil or ghee before pouring the batter. This helps in achieving a smooth release.

Sweetness:  Adjust the sweetness of the appams according to your preference. For an extra sweet touch, consider adding another 1/4 cup of Karupatti (palm sugar).

Variation with Coconut:  For yet another variation, experiment by adding a bit of fresh shredded coconut or fresh coconut milk to the batter. This addition introduces a delightful richness to the appams.

Butter:  Serve it with a generous blob of butter. It enhances the overall flavour and adds a touch of indulgence to your Madurai Karupatti Appam.

    Enjoy the rich, traditional flavours of Madurai Karupatti Appam. Add extra butter for that indulgent touch!  Madurai Karupatti Appam isn't just a dish; it's a journey through time, tradition, and taste. As the aroma fills your kitchen, imagine the streets of Madurai, where this sweet symphony is a daily celebration. So, gather around, savour the history, and let each bite transport you to the heart of Sourashtrian culinary excellence.

Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

NENDHRA PAZHAM APPAM

    "Nendhra Pazham Appam" is a simple Nadan Palaharam from our family repertoire.  A tasty, mildly sweet Appam made with Rice Flour, slices of Nendhra Banana, ground Coconut paste/Coconut Milk, Sugar & Cardamom.  It is a heart-warming snack and if you love Appams & Nendhra Pazham then this snack is surely going to appease you with its utter simplicity in terms of taste and cooking.  You can make this Nendhra Pazha Appam with readily available Appam/Idiyappam Podi or store bought rice flour.  For more RECIPES WITH NENDHRA PAZHAM, Click here...

    The ultimately crowned Tea time, calls for snacks, sweets or savouries to go along with your preferred Beverage.  And in Kerala it's colloquially called as Nalumani Palaharam( the 4'O Clock Snack). Every region has their own Teatime snacks, and Kerala flaunts a wide range of Nadan Palaharangal.  Some have found its way into stores and are readily available in local bakeries & stores.  But still, some Nadan Palaharangal(Snacks) still lies hidden within the confined Kitchens and this Nendhra Pazha Appam is one among them.  

    Left over, over-ripe Nendhra Pazham surely calls for this snack by my MIL, she loves this recipe and I have seen her frequenting it often.  And it is one of her special recipe which I love.  Today is my MIL's Birthday and here comes her Nendhra Pazha Appam in her handwritten, own style of Recipe Card.  Once again, Thanks Amma for sending me the handwritten recipe and for this wonderful heirloom recipe.

നേന്ത്ര പഴ അപ്പം - Recipe Credit @ ഓമന ജേക്കബ്

    Every household, holds numerous snacks, sweets & savouries made through the years confined within the kitchens. Such recipes may not be popular around but would always stay as family favourites and this recipe is one among them along with our heirloom noteworthy Nadan Palaharam - the so-called Ball.  In years to comes I am planning to bring out a few of such recipes from our family kitchen and would appreciate anyone who is reading this post to send their preferred family snacks.  I would be glad to try and post them.

 

For more KERALA NADAN PALAHARAM RECIPES, Click here...

Cuisine - Kerala (India)
Recipe Type - Appam
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-25 Minutes

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

    I know two beautiful people who can write off their will for this heavenly Combo - Appam & Sweetened Coconut Milk.  One is my MIL and the other person is my friend Santhini.  I learnt that Santhini loves this combo during one of her visits.  I had made Appam, Chicken Curry & Stew.  But she asked whether I can make Sweetened Coconut Milk for her and serve Appam with Brown Sugar.  Since then, whenever possible I try to make this combo when she visits us.  Santhini, this is a long pending recipe for you.

    Appam being a frequented recipe at home and I often make a batch of Sweet Coconut Milk for me & my daughter too. What took me this long to post this recipe is to get it photographed. Here we go with the recipe of Easy-queasy Sweet Coconut Milk, one best combo which goes hand in hand with Appam & Idiyappam.  My first acquaintance with Sweet Coconut Milk was at Santhi Aunty's house.  She had served it with Idiyappam and the Sweet Coconut Milk was made with Jaggery & flavoured with Cardamoms.

    I usually make this Sweet Coconut Milk with Sugar and that is how my MIL usually makes & likes.  We can get easy when it comes to the sweetener -  Sugar/Jaggery/Palm Sugar.  The choice is yours. And I do not add Cardamom Powder or any other flavouring in Sweet Coconut Milk.  But traditionally the recipe calls for adding Cardamom Powder. 

    The only tedious process in making this recipe is grating, grinding & extracting the Coconut Milk.  Once the Coconut Milk is ready, the job gets easier.  Let's begin with the process, cracking the Coconut into beautiful and equal halves. (No... I cannot do it.  I have a great trouble in this feat that I need somebody to help me do this).  Lucky me, they sell it as grated coconut in local market.  So it is years I have tried to crack open a Coconut, scrap it etc., Well, talking about the tedious process - next feat is scrapping all that beautiful creamy soft flesh.  After this, the process turns out to be quicker.  Grind the grated Coconut in your food processor or a blender, squeeze and sieve it to yield creamy, thick Coconut Milk.  The freshness and flavour of home-made Coconut Milk is worth the process and all the more they have no additives in it. If you are using store-bought coconut milk or Coconut Milk Powder then you can get this recipe incorporated within no time.

For more APPAM RECIPES, Click here...


Cuisine - South Indian, Sri Lanka & Southeast Asian
Course - Side Dish
Difficulty - Easy
Yields - 11/2 Cups - 2 Cups
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 8-10 Minutes

For IDIYAPPAM RECIPE, Click here...  

 

HOW TO MAKE SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

INGREDIENTS:

For Coconut Milk:

Grated Coconut - 11/2 Cups
Water - As Required.
A Sieve or a Thin Muslin Cloth
Blender or Food Processor

For Sweet Coconut Milk:

METHOD:

For Coconut Milk: 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

• Grate the coconut, measure & take 11/2 Cups of fresh coconut.
• In a blender or food processor, add the grated coconut along with 1/2 cup of hot water and grind it for a minute. 
• Can add 1 or 2 Pods of Cardamom while grinding the Coconut, if you want Cardamom flavour in the Sweet Coconut Milk.
  
• Pour the ground mixture into a sieve or thin muslin cloth.
• Squeeze out the milk from the ground coconut. This is the first extract which would be thick.
• You get approximately 1/2 a cup of thick coconut milk from this.
• Return the remaining coconut to the processor and add 3/4 cup of hot water.
• Grind this for a few minutes.
• Pour it into the sieve or muslin cloth and squeeze it for milk in a separate bowl. 
• This gives you about 1/2 - 3/4 cup of thin coconut milk. This is the second extract.
• Repeat the process if you need some more Coconut Milk.  The third extract would yield very thin Coconut Milk.
• We do not need very thin Coconut Milk while making Sweet Coconut Milk.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

If using canned Coconut Milk - 

• Shake well and pour 1/2 of the content into a bowl and mix it along with 1/2 cup or required amount of water to make coconut milk.

If using Instant Coconut Milk Powder -

• Mix 75 Grams of Instant Coconut Milk Powder with 150 ml of warm water & make coconut milk.

 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM: 

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

For Sweet Coconut Milk with Sugar:

• Mix Coconut Milk along with Sugar & a pinch of Salt.
• Cook this on a low flame for a few minutes stirring continuously.
• Cook until the Coconut Milk boils.
• Switch off the flame.
• Serve Sweet  Coconut Milk along with Appam/Idiyappam.
• Can serve this Sweet Coconut Milk hot or @ room temperature.
  

For Sweet Coconut Milk with Jaggery/Palm Sugar:

• Pour 1/2 Cup of Water to the Jaggery/Palm Sugar, boil this on high flame for a few minutes.
• Lower the flame, boil it for about 5-6 minutes and strain for any impurities.
• Mix melted Jaggery/Palm Sugar along with Coconut Milk & a Pinch of Sugar.
• Cook this on a low flame for a few minutes stirring continuously.
• Cook until the Coconut Milk boils.
• Switch off the flame.
• Serve Sweet  Coconut Milk along with Appam/Idiyappam.
• Can serve this Sweet Coconut Milk hot or @ room temperature.
  

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

 

NOTES:

• Using hot water yields more coconut milk. Can use normal water too.
• I use the 'extractor jar' in my Mixer Grinder to make coconut milk.  This helps me reduce the work.(squeezing through the sieve).
• For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...
• Can use Coconut Milk Powder or Canned Coconut Milk instead of fresh Coconut Milk for this recipe.
  
• Adjust the amount of Sugar/Jaggery/Palm Sugar to suit your sweet preference.
• Adjust the consistency of the Sweet Coconut Milk to suit your preference.
  

 

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.

For more APPAM RECIPES, Click here...


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.