appam

Mutta Pathiri/Muttayappam/Mutta Pola /Ottayappam/Kerala Pancake :)

Posted by veeenajan on February 24, 2015
Posted in: appam, Bachelors Recipes, tea time snacks. Tagged: , , , , , , , , , , , . 12 Comments

I really miss my valiyamma ..She used to make this appam for me when ever she visit us ..Now she is no more.. I dedicate this recipe for her 😦

Mutta Pathiri

Mutta Pathiri

Ingredients 

Rice Flour-3/4 cup

All Purpose Flour-1 1/4cup

Salt-2pinch

Egg-1

Hot water-1/4cup

Coconut milk -of 1

Baking Soda-2pinch

for Soaking appam -coconut milk of 1 coconut

Mutta appam /kerala pancake

Mutta appam /kerala pancake

Method

In a bowl add rice flour and salt ,mix well.

In to that pour hot water and mix well.

Then add maida and mix

Now pour coconut milk and beaten egg d baking soda  ..

Blend using a egg beater so that the batter bubbles up. (Add coconut milk in small amounts and mix and add more until we get a dosa batter consistency   )

Heat a non stick pan to high heat  ,pour some batter in the middle and gently spread to a small circle ..

U can see the bubbles coming ,now reduce the heat and close the pan cook on medium flame (or the back side will get burn)

Take the appam with the help of a spatula and dip into the coconut milk Just dip and take and place in a plate ..

or u can pour coconut milk over the appam .. Make appams with rest of the batter ..

U can serve this appam with coconut milk and sugar ..(thats my fav combo ) But its very tasty along with chicken ,mutton ,beef curry etc.. Usually we make this appam in a manchatti (clay pot )especially designed for this..

U can see the chatti below

Mutta pathiri Chatti

Image Courtesy Google

Otta Appam

Otta Appam

The name of this appam varies place to place ..In my area(thrissur ,perinjanam ) we call this as mutta pathiri ..There  we don’t use baking soda and rice flour for this recipe .. Only egg ,coconut milk ,maida and salt .. But as  i have an electric ceramic stove ,can’t use this type of pots .. So When I tried the authentic recipe with a non stick pan in that stove ,i didn’t get the good result which i was looking for ..So tried this recipe and came out well .. This recipe is a fail proof ..that i guaranty .. 🙂 So try this easy tasty mutta pathiri and give me ur feed back..

mutta pathiri

mutta pathiri

Love

🙂

Veena

How to get Soft Idiyappams ????

Posted by veeenajan on September 22, 2014
Posted in: appam, Bachelors Recipes, Breakfast, kerala ruchi, Kids Special, Mother`s Special. Tagged: , , , , , , , , , , . 11 Comments

Ingredients

Idiyappam/Noolappam

Idiyappam/Noolappam

Roasted fine rice flour-1cup

Water-3/4 cup

Thick Coconut milk-1/2cup

Salt-

Coconut /sunflower oil-1tsp

Idiyappam/Noolappam

Idiyappam/Noolappam

Method

Boil Water along with salt and oil..

Then add coconut milk and boil by stirring continuously …

Lower the flame and slowly add rice flour and mix well with a wooden spatula ..

Remove from the fire and transfer to a big bowl and  continue mixing ..

Then cover the dough to avoid drying …

When the mix is still warm but not too hot to  handle ,grease ur hand and knead to a soft dough …

Take one portion of the dough and close the remaining with a thin cloth and again with a lid to keep the moist ..

Take the idiyappam maker and put the dough and press into desired shapes or if u r using idly steamer then shape of a idly …

Steam for 5 minutes and take it out and transfer into a casserole or wide bowl and cover with a thin cloth ..

Repeat the same procedure for rest of the dough …

So the tasty and soft idiyappm is ready to serve ..

U can serve with coconut milk and sugar (my favourite combination), egg roast,kadala curry ,chicken curry …..

Idiyappam/Noolappam

Idiyappam/Noolappam

This time when i went to Kerala for my vacation my mother in law served me soft idiyappams ..Those were so soft , just melted in the mouth ..So i was very curious to knw the ingredients .. 🙂  She shared the secret agent 🙂 our healthy coconut milk which gives  soft texture to idiyappams.. and of course the rice flour too .. There amma used to grind and use ,but we can’t do so right.. ..Here i used double horse pathiri powder …

Idiyappam/Noolappam

Idiyappam/Noolappam

And the water measurement is like when we add rice flour and stir ,whole part should be wet and cooked and when we knead we must get a soft dough ..Otherwise its very difficult to press if the dough is hard … So adjust the water accordingly .. Here i used  (water +coconut milk )1 1/4 cup totally.

Another thing..If u can’t make idiyappam when u want u serve for example ,if u r a working woman ,so have to cook everything in the morning or late night ..So u make idiyappam whenever u want and keep in the fridge ..But just steam them for 5 minutes b4 serving ..So the idiyappam will be soft and fresh 🙂

So dears why getting late ,try this version and share ur experience with me ..

Idiyappam/Noolappam

Idiyappam/Noolappam

Love

🙂

Urs Veena

Kutti Appam

Posted by veeenajan on November 25, 2013
Posted in: appam, Bachelors Recipes, Breakfast, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala. Tagged: , , , , . 18 Comments

Ingredients

Kutti Appam

Kutti Appam

Roasted fine rice flour -1 cup (appam flour)

Semolina/Rava-1 cup

Grated Coconut-1/2 cup

Boiled Rice-1/2cup

Yeast-1/2tsp

Sugar-2tbsp

Salt- to taste

Kutti Appam

Kutti Appam

Method

Grind coconut and rice together to a fine paste ..

Mix this paste with rice flour and rava by adding enough water ..

To this add instant yeast along with sugar and salt ..Mix well by hand ..

The consistency should be slighter than italy batter …

I prepare the mix in the night ,so i added 1/2 tsp of yeast ..

If u want to make appams with 2 hours u can add 1 tsp of yeast ..

And as i always say the amount of yeast depends upon  the temp and weather ..So adjust accordingly ..

So after 2 hour heat a non stick tawa in medium heat..

And take 1 small  ladle full of fermented batter and pour in the thava and make small appam by just pressing in the middle of the batter ..

After few seconds flip the appam and cook the other side also ..No need to close the tawa..

From this batter i got 15 appams

So the easy and yummy kutti appams are ready ..

U can serve this stew,chicken curry ,egg curry or any curry of ur choice … 🙂

I got this recipe from asianet footpath …

Note: at first make one appam and give a taste test and adjust sugar and salt accordingly ..

Kutti Appam

Kutti Appam

Love

🙂

Veena

Vattayappam

Posted by veeenajan on April 25, 2013
Posted in: appam, Baking, bread, Breakfast, dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , , , . 3 Comments

Ingredients

Idly Rice-2 cup

Coconut Milk- of 1/2 coconut

Sugar-8tbsp or according to ur taste

Coconut Grated-1/2

Salt-

Yeast -1/2 tsp

Roasted Cashew nuts-10(opt)

Cardamom Powder-less than 1/4 tsp

Ghee/oil-for greasing

Vattayappam

Vattayappam

Method

Wash rice thoroughly 3 to 4 times and soak over night ..

In the morning take 2 cup of coconut milk from 1 coconut and grind the rice along with this coconut milk  and grated coconut in batches ..

The consistency of the  batter should be like dosa batter…

Take one ladle of batter  and to this add some more water and make it loose ..

Cook this batter in medium flame till it become thick ..

Let it cool for sometime and then slowly mix with the batter  along with instant yeast ,sugar ,cardamom powder and salt..

Then again give a quick blend so that everything can mix well ..

Can add cashew nuts if u want

Amount of sugar is depending up on each person ..

(In our area we used to add sugar in good quantity and in some other places very less ..)

So close the vessel with a tight  lid and keep aside in a warm place for  fermentation (3 to 4 hours) or until it is frothy

DSC_0135-1

Try to keep this in a big vessel as this batter will double its size after fermentation .So if u  keeps this in a small vessel the batter will spill and will get only half  🙂

Now grease the mould with  ghee or veg oil ..

Boil water in a steamer ,then place this mould in the steamer and pour the batter (fill up to half portion of the mould,when done it will be double in size)

Steam for 10 to 15 minutes  or until cooked well ..Check with a fork or toothpick  ,if it comes out cleanly ur vattayappam is done ..

Keep aside for cooling .. Cut into desired shapes and sizes …

Try this yummy authentic kerala snack …

Vattayappam

Vattayappam

Love

🙂

Veena

Easy Palappam & Egg Curry

Posted by veeenajan on November 22, 2012
Posted in: appam, Breakfast, kerala ruchi, Kids Special, Mother`s Special, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , . 24 Comments

 

 

Palappam

nadan palappam

nadan palappam

Ingredients

Idly Rice-2 cup

Coconut grated -1

Sugar-4tbsp

Salt-

Yeast-1/4tsp

Water- as needed

DSC_0093

Method

Wash rice thoroughly 3 to 4 times.

Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..

Then grind rice along with grated coconut in 2 to 3 batches ..

Grind to a fine smooth batter …

Take one ladle  of batter and add 1 cup of water and mix well ..

Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..

After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa batter..So add water if needed..

Keep the batter in an airtight container till the batter get raised ..

The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw 🙂

And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur climate..

So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..

So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute  ..u will knw after cooking the very first appam …

Taste the first one and adjust sugar and salt .. If the batter is thick u can add water ..

make rest of the appam like that..

So serve appam with ur favourite egg curry,chicken curry ,mutton roast ,kadala curry …… 🙂

Some people like crispy appam and some others soft ,so if u want crispy appam cook bit more ,but don’t burn them ..

easy palappam

easy palappam

Thanks a lot my dear friend Anitha for this wonderful yummy Appam recipe

Mutta /Egg Curry

 

Nadan Mutta/egg curry

Nadan Mutta/egg curry

Ingredients

Egg-5

Big Onion-3

Ginger- Garlic -1 tbsp crushed

Green chilly-1( slits)

Chilly Powder-1/2tsp

Kashmiri chilli powder-1tsp

Turmeric powder-1/4tsp

Coriander Powder-1tsp

Garam masala-1/4tsp

Curry leaves-2 strings

Tomato-2(chopped)

Salt- to taste

Coconut Milk-1/2cup(thick)

Coconut Oil-2tbsp

Nadan mutta/egg curry

Nadan mutta/egg curry

Method

Boil egg and de shell them each .Cut into half

Heat oil in a non stick kadai ..

Add ginger garlic and saute for 1 minute in low flame .

Then to this add finely chopped onion ,green chilly and curry leaves along with salt and a pinch of sugar 😉 (Increase the heat)

Saute till the onion becomes light yellow in colour ..

At this stage add turmeric powder,chilly powder,coriander powder ,garam masala one by one and saute till the raw smell goes..

.. Now add chopped tomato and cook well until the oil coming from it  ..Mix well ..

Then pour 1 cup hot water and allow to boil for  minutes in medium flame..

Finally add coconut milk and mix well..

Then add egg and cook for another 10 minutes low flame .. Adjust the seasoning ….

Now add some more curry leaves and drizzle some coconut oil and close the pan ..So authentic egg curry is ready to serve …

Nadan palaappam d mutta curry

Nadan palaappam d mutta curry

Enjoy with appam

Love

🙂

Veena

Neyyappam

Posted by veeenajan on February 2, 2009
Posted in: appam, tea time snacks. Tagged: . 26 Comments

kerala-trip-075

Hi Dear Friends ….

I  am back in dubai …Had a great time in kerala ..Now feeling homesick u knw .. 😉   Planning to visit again in march 🙂  So hw r u all ..Missed u all … In these 14 days  was busy with travel ling ,still find little bit time for cooking also ..Got a chance  to have idiyan chakka  thoran ,poo ada ,neyyappam ,kinnathappam ,mambazhapulissery etc….I have updated kinnathappamkerala-trip-152 and mambazha pulissery posts with new pictures..Check it out k ..

Last time i tried to make neyyappam but didnt come out good as i expected ..So this time i asked amma and in her supervision i was able to make tasty neyyappam ..So try this traditional appam k …So here comes the recipe…

Ingredients

Pacha ari  (Raw Rice )3 cup

All purpose flour-3tbsp

Baking soda-1/4tsp(opt)

Banana(cheru pazham)-3(opt)

Sesame seeds-1tsp

Grated coconut-1/2cup

Cardamom-2pods(opt)

Jaggery-1/2kg

Salt-one pinch

Ghee-2tsp

Oil –

Method


1.Soak the rice for minimum 6 hours .Drain and grind it in a mixer  .The flour must be like puttu  flour (don`t make the flour too fine powder).

2.In a kadai  heat water and add jaggery and melt .When done  drain the syrup using a strainer .Keep aside

3.Fry grated coconut by adding 1tsp of ghee till light brown colour .

4.Mash banana

5.In a deep bottomed vessel  add the rice flour ,mashed banana ,sesame seeds,salt ,cardamom ,maida ,fried coconut ,ghee,baking soda and jaggery syrup and make a batter ..Almost same consistency of dosa batter . Keep this batter for fermentation.. Two hours is enough ..

kerala-trip-148

  1. Heat oil in a deep bottomed  kadai .When heat using a ladle pour the batter to the oil .If the ladle is big pour half portion of the batter .

7.Deep fry both sides of the appam ..

kerala-trip-149

note: U can  make neyyappam with rava also …Same method

kerala-trip-157

U can click the link to view the printable version of the neyyappam recipe

neyyappam

Love

🙂

Veena

Unniyappam /Kuzhiyappam

Posted by veeenajan on November 23, 2008
Posted in: appam, dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , , , . 41 Comments

 

Ingredients

Unniyappam

Unniyappam


Rosted Rice powder -2cup ( I used appam  podi )

Maida-1cup

Jaggery- 3-4 big piece

Banana(cheru pazham/palayam thodan  )-1/2kg

Sugar -opt (u can reduce the amount of jaggery and add sugar if u want )

Sesame seeds(ellu)-1/2tsp

Grated coconut or chopped coconut pieces-handful of

Salt-one pinch

Cooking soda- 1/2 tsp (opt)

Ghee-2tsp

Water-1 1/2cup

Oil-for frying

Unniyappam

Unniyappam


Method

.Melt jaggery in 1/4cup of  water and keep aside allow to cool.

.In a blender add banana and make a very fine paste

.Fry the coconut pieces or grated coconut in 2 tsp of ghee till it become light brown in colour and now add sesame seeds and fry till it splutters.Keep these also aside

.In a bowl add rice flour,maida,sugar,salt , cooking soda,,jaggery,fried coconut and sesame seeds, ,banana paste and mix well.Then add water  and mix well .The consistency of  batter should be like idly batter.

dsc_0420

If u feel the batter is thick u can add water to make the right consistency .Sweetness is also depends up on u ..U can reduce or increase the sugar or jaggery according to ur taste.So keep this batter for minimum 2 to 3 hours in a tight container .


After 3 hours  take a kuzhiyappam pan as shown in the picture .

dsc_0423

This is a non stick pan ,so u can easily make unniyappam without the fear of sticking 🙂

Pour oil( Coconut oil is more good to get the authentic taste ) in each rounds and heat the pan .

dsc_0425

When hot simmer the flame and pour 3/4 tbsp of batter into each rounds . 

dsc_0426

Now slightly increase the fire and allow the appams to cook .After 1 minutes turn the appam to upside down and cook that side also .When both sides become brown colour remove from the oil .

dsc_0427

Repeat the same process to make the rest of the appams .

Note :

Pour oil  in the rounds whenever needed. Appam should be cooked inside also ..Check this by  inserting a fork  .Don`t burn the appam by cooking in high flame .

Unniyappam

Unniyappam


So the tasty unniyappams are ready for unnikutties and unnikuttans .. 🙂 

 

Unniyappam

Unniyappam


Click the link below to view the printable version

unniyappam

Love

🙂

veena

Vellayappam

Posted by veeenajan on June 9, 2008
Posted in: appam, Breakfast. Tagged: , . 3 Comments

 

 

Ingredients

Basumathi Rice-1cup

White Rice-1cup

Basumathy Rice cooked-3Tbsp

Grated Fresh Coconut-4Tbsp

Sugar-2tsp

Salt-1/4tsp

Yeast-1/2tsp

water

Method

Soak both rice for 4-5 hours …After that wash them and properly and keep that aside…In a small blender grind coconut and cooked rice separately to fine paste .. Then grind the rice finely.After that add ,sugar ,salt ,instant yeast and the coconut -rice paste into it and again grind to a fine smooth batter ….Now keep the batter to ferment for 4 hours…Its best to soak the rice in the morning …So the batter will b ferment before night itself ..so u can keep it in the fridge and make vellappam in the morning itself..

So when the batter is ready heat a appam kadai .Pour some 4 tsp of batter into the kadai (pan) and rotate the pan to get a thin layer of batter on the sides ,with more batter on the middle..Keep it covered after pouring the batter in medium flame about on minute..When cooked take the appam with a spatula and serve with stew .

Kinnathappam-Thrissur Style

Posted by veeenajan on June 4, 2008
Posted in: appam, tea time snacks. Tagged: , . 15 Comments

kerala-trip-1401

Ingredients

Roasted Fine Rice flour -2cup

Grated Coconut-1

Sugar-3 tbsp(change according to ur taste)

Salt-one pinch

Cumin seeds-1/4 tsp

Cashew nuts-10 (opt)

Fried coconut pieces-2tsp

Coconut Oil-for greasing

Method

Extract thick milk from the grated coconut without adding much water …Take coconut slice from a coconut and chop into fine pieces and fry till it become golden colour..Keep that aside.. Now mix the rice flour with the coconut milk ,cumin seeds,fried coconut ,sugar and salt into the consistency of  dosa batter.Keep this aside for minimum 3 hours

 

 

 

kerala-trip-125

(U can also use jaggery instead of sugar.If so , melt the jaggery , filter it and add to the coconut milk and flour ..)…Now grease plate with oil and pour the batter into the plate till quarter amount .Place this in a steamer and cook.When cooked just check with a fork ..Now remove from the steamer ..When cooled cut in to desired shape..Decorate with cashew nuts

.kerala-trip-134

Love

🙂

Veena

 

 

Thrissur Style Kallappam

Posted by veeenajan on May 14, 2008
Posted in: appam, tea time snacks. Tagged: , . 6 Comments

 

Kallappam is one of the traditional recipe of kerala ..But this recipe differ from place to place ..In some place kallappam is making without sugar and in some place with sugar . So here i am going to make thrissur style kallappam ..Here in UAE i dont get kallu(toddy)!!!!…..So i am using yeast instead of kallu …..Hope u make this delicious appam…

Ingredients

White Rice (pacha ari)-1cup

Basmathi Rice-1cup

Grated Coconut-8 Tbsp

Sugar-10tsp

Cooked rice-4Tbsp

Salt-to taste

Yeast-1tsp

Water

 

 

Method

At first soak both the rice together for at least 3 hours …

Wash it properly and keep aside…Grind the coconut to a fine paste ….Then mix the rice and coconut paste and grind them by adding required amount of water to a fine paste …keep that aside…Then grind the cooked rice …Then in a blender mix all the pastes ,sugar ,yeast and salt and grind well…The batter should be loose ..I mean to say that the consistency should not be thick(like dosa batter) ..Now allow the batter to ferment for 4 to 5 hours ..After 5 hours stir well the batter ,taste the sugar and salt and adjust if needed…

Allow it to remain for another half an hour …Here i am using steal plates to make kallappam.. U can use idly mould also …So grease the plates either with ghee or oil ..Then pour the batter to the plate ..(don`t pour fully ,pour up to half portion of the plate )…. Now take a idly maker(Steamer) and pour required water and switch on the gas …Place the plates or idly mould in the idly maker and close with the lid ……Allow it to cook for 10 minutes …Then simmer the fire and remove the plates carefully from the maker …Allow the kallappam to cool..Then u can cut into pieces like cake ….So now ur tasty and sweet kallapam is ready to serve.. ……If u want u can decorate with roasted cashew nuts on the top of the kallappam…

u can make kallappam just like the shape of a idly ….

 

 

 

 

kallappam