"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...

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:

For the Palm Sugar Syrup:

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!

What Makes Vattayappam Special?

    This traditional Kerala snack or Nadan Palaharam is an ideal choice for a tea-time treat or a light oil-free breakfast option. Unlike deep-fried snacks, Vattayappam is steamed, making it a healthier choice without sacrificing flavour. You can enjoy it just as you would Appam, with a spicy vegetarian or non-vegetarian curry for an extra layer of taste.

Looking for more traditional breakfast ideas? Check out the post on Kerala-Style Christian Breakfast.

 

A Versatile Snack Loved Worldwide

    It is a traditional Kerala snack, a Nadan Palaharam which turns out to be an oil free tea time snack in most of the Kerala households & it is also a Breakfast dish, which can be eaten like an Appam with hot & spicy Vegetarian or Non-vegetarian Curries. The dish is made by steam-cooking the batter, and is very similar to its Goan counterpart Sanna & the Vietnamese Bánh Bò - a fascinating touch that underlines the universal appeal of steamed rice cakes.

Love Kerala snacks? Explore more traditional Kerala Nadan Palaharams, here..

 

Why You Should Try Vattayappam

    Whether enjoyed on its own or paired with a curry, Vattayappam offers a taste of Kerala’s culinary heritage – soft, slightly sweet, and a little tangy from natural fermentation. This simple yet delicious treat is perfect for any time of the day.

 

Stacked Pieces of Vattayappam - Soft, Fluffy, and Absolutely Irresistible.

Christmas Fervour and the Feast Planning Begins

    Once the Christmas season kicks in, so does the excitement of planning the Christmas Eve feast, breakfast, lunch, and the many rounds of snacks and dinner. This season is when families and friends gather around the table, and as we know, the Christmas feast is no simple affair – it’s a lavish spread of meats, breads, stews, rice, fish, desserts, and, of course, the iconic Christmas Fruit Cakes (or Plum Cake) alongside glasses of Homemade Wines. And let me remind you, it’s not just the wine that seals the Christmas joy – it’s the whole spread of traditional goodies!

 

🎄 Add a Homemade Touch to Your Christmas! 🎁

Essential ingredients like Candied Fruits, Marmalade, and Caramel Syrup, aren't just for perfecting your Christmas Cake—they're also charming handmade gifts to spread the festive cheer. 🌟

✨ Discover the Joy of Homemade Delights! ✨

 

Festivals: More Than Good Food – It’s About Great Food!

    As I often say, "Festivals aren’t just about Good Food; they’re about Great Food! And for Christmas in Kerala, that means a mix of Syrian Christian staples that once graced the table only during special occasions. Nowadays, though, we live in a world where no dish is strictly “festive” – favourites like Appam and Stew have sneaked into our daily menus.

Need inspiration for a Kerala Christmas breakfast? Explore these Appam varieties to elevate your festive breakfast table!

 

Tracing the Roots of Appam – From Tradition to Today’s Tables

    Back in the day – or as they say, "Pandu Pandu Oru Kaalathu"(literally, it says Once upon a time), – dishes like Appam and Stew were reserved for celebrations. The journey of these dishes into everyday Kerala homes speaks volumes of Kerala’s culinary history and its Dutch and English influences. The dish Appam has deep-rooted connections, especially with Jewish communities in Cochin, where it became a staple. Although most Cochin Jews have now moved to Israel, their culinary legacy – Appam included – has stayed on, flavouring Kerala’s tables for generations.

My Attempt at the Perfect Vattayappam

    Today, I’m excited to share an authentic Kerala Christian recipe from my mother-in-law’s kitchen – Vattayappam. My MIL prepares this as a snack, though her approach has always been a bit hit or miss. For a while, I was hesitant to try it myself, but over the past seven years, I’ve experimented with various recipes until I finally found what I call my “perfect” spongy Vattayappam!

Traditional Kerala-Style Vattayappam - A Soft and Fluffy Steamed Rice Cake Perfect for Breakfast or Tea-Time Snacks.

 

Secrets to Making Soft & Fluffy Vattayappam Every Time

more the softer, the more it melts in your mouth. Here is the recipe to make the best soft rice cake...

Read more at: https://www.onmanorama.com/food/recipe/2020/12/17/soft-vattayappam-steamed-rice-cake.html

The Perfect Vattayappam: Soft, Spongy, and Simply Irresistible

    After countless trials and errors in search of the ideal soft and spongy Vattayappam, I finally found the perfect recipe – thanks to Lekshmi Nair’s Vlog. Her precise measurements, combined with one secret ingredient, turned my Vattayappam dreams into reality.

    So incredibly soft and spongy were the results that I couldn’t stop repeating those words with delight. For the first time ever, I achieved a flawless Vattayappam on my first try. If you’ve been struggling to perfect this classic dish, this recipe is a must-try!

Discover more Kerala treasures: Explore a wonderful collection of Traditional Kerala Christian Recipes here...

What’s in a Vattayappam?

At its heart, Vattayappam is simplicity itself, made with:

• Rice (either as rice flour or soaked raw rice)
• Sugar
• Coconut (grated or as coconut milk)
  

   

  Despite the basic ingredients, the variations are endless, influenced by regions, kitchens, and personal preferences.

  
  

Popular Variations of Vattayappam

• Rice Choices: Some recipes use rice flour, while others swear by soaked raw rice for a more traditional touch.
• Coconut’s Role: Add grated coconut for texture or coconut milk for a creamier, richer taste.
• Sweetness Levels: For a tea-time snack, increase the sugar; for a meal accompaniment, dial it back.
• To Garnish or Not: While the traditional Vattayappam is served plain, festive versions may feature cashews, raisins, or cherries.

Pro Tip: Make it your own! Adjust the sweetness or add garnishes to match your occasion.

A Dish of Heritage and Versatility

    The beauty of Vattayappam lies in its ability to adapt – whether it’s a plain, oil-free snack or a sweet treat adorned with toppings. Every household has its unique spin, making this steamed rice cake a true reflection of Kerala’s culinary diversity.

In love with steamed snacks? Dive into a wide range of  Kerala’s Steamed Delicacies here...

Perfectly sliced Vattayappam, highlighting its airy texture and traditional presentation on a banana leaf

Vattayappam Recipe: The Secret to Perfect Soft and Spongy Steamed Rice Cakes

    This Vattayappam recipe uses a combination of soaked raw rice, coconut, coconut milk, sugar, and yeast, but the magic lies in one secret ingredient – cooked idli rice! It’s this special addition that guarantees soft and spongy Vattayappams every time.

    Whether you're planning a Kerala Christmas breakfast or looking for an oil-free snack to pair with your evening tea, this recipe fits perfectly into your festive spread. You can serve it for:

• Breakfast: Pair with spicy curries for a wholesome meal.
• Lunch: A versatile accompaniment to your mains.
• Tea Time: Serve alongside Christmas treats like Achappam (Rose Cookies), Diamond Cuts, Square Biscuits (Kul Kul), and Banana Chips (Nendhrakaya Varuthathu).

Don’t miss this festive combo: Pair Vattayappam with Kerala’s traditional Christmas Fruit Cakes & Homemade Wines.

Tips for Perfect Vattayappams

• Follow Measurements Carefully: Precision is key for achieving the ideal texture.
• Secret Ingredient Matters: The addition of cooked idli rice transforms the Vattayappam into the soft, spongy delight it’s meant to be.
• Read Instructions Thoroughly: Each step ensures the texture, taste, and aroma are spot on.

Why Vattayappam is a Must-Have on Your Festive Menu

    Incorporating Vattayappam into your Christmas menu adds a traditional Kerala touch that’s both unique and versatile. Its oil-free nature makes it a healthy alternative, and its ability to complement both savoury curries and sweet treats makes it a crowd-pleaser.

Plan your festive feast: Check out Kerala’s Christmas Menu ideas for more inspiration.

 

Steamed Rice Cakes - Vattayappam Recipe Overview

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

Time Required

• Preparation Time: 10 minutes
• Soaking Time: 4-6 hours (or overnight)
• Fermentation Time: 6-8 hours
• Cooking Time: 15-20 minutes per batch

Total Time: Approximately 10-15 hours (including passive soaking and fermentation time)

 

 How to Make Traditional Vattayappam – A Step-by-Step Guide

Perfectly Sliced Vattayappam - A Delicious and Healthy South Indian Treat

Ingredients

For Vattayappam Batter:

• 1 cup Raw Rice
• ½ Coconut (grated)
• ¾ cup Thick Coconut Milk
• ¾ cup Cooked Idli Rice
• ¼ cup Sugar
• ½ teaspoon Yeast
• Salt, to taste

Optional Garnishes:

• A few Cashew Nuts
• A few Raisins
• A few Cherries
• 2 Cardamom Pods
• ¼ teaspoon Cumin

Method

Grind the Batter

Soak the Rice:

• Wash and soak raw rice in plenty of water for 4-6 hours or overnight.
• Drain and leave the rice in a colander to remove excess water.

Blend the Ingredients:

• First, blend cooked idli rice and sugar into a fine paste. The paste will have a watery consistency.
• Add the soaked rice, grated coconut, yeast, and salt to the mixture.

Incorporate Coconut Milk:

• Pour ¾ cup thick coconut milk into the blender and grind all the ingredients into a smooth, lump-free batter.
  

   

  Quick Tip: Learn how to make Thick Coconut Milk at home! Click here for the recipe.

   

Ferment the Batter:

• Transfer the batter into a large bowl, leaving enough space for it to double or triple in volume.
• Cover and let it ferment for 6-8 hours, or until the batter rises significantly.

Freshly Steamed Vattayappam - A Traditional Kerala Delicacy

Steam the Vattayappam

Prepare the Pan and Steamer:

• Grease an 8" round cake pan with a few drops of coconut oil and keep it ready.
• Pour water into the steamer, place the pan inside, and bring the water to a boil on high heat.

Pour and Cook the Batter:

• Once the steam builds up, carefully pour the batter into the pan, filling only half the depth to allow room for the Vattayappam to rise.
• Cover the steamer and cook on high heat for 8-10 minutes, then lower the heat and cook for another 45-50 minutes.
• To check doneness, insert a skewer or knife; it should come out clean.

Cool and Serve:

• Remove the pan from the steamer and let it cool for 10-15 minutes.
• Run a knife along the edges, invert the pan, and gently transfer the Vattayappam to a serving plate.

   

  Pro Tip: For a festive touch, garnish with cashews, raisins, and cherries halfway through cooking.

   

 

 

Freshly Steamed Vattayappam - A Fluffy Kerala Rice Cake

Serving Suggestions

Pair your Vattayappams with:

• Kerala-Style Stews: Chicken, beef/mutton, or Vegetable Stew with creamy coconut milk.
• Spicy Chicken Curries: Chicken Curry, Chicken Mappas, Chicken Curry with Coconut Milk, Tomato Chicken, Chicken Kuruma, Chicken Curry with Potatoes.
• Nadan Kerala Mutton Curries: Varutharacha Mutton Curry, Nadan Erachi Curry, Erachi Kumbalanga Curry
• Kerala- Style Beef Curries: Beef Ularthiyathu, Beef Roast, Beef/Pork Vindaloo 
• Egg Delights: Nadan Egg Roast, Egg Curry with Coconut Milk, Egg Kuruma, Egg Masala
• Vegetarian Options: Serve it with your choice of Vegetarian Curries like Kuruma or with a simple Red Coconut Chutney or Kerala Style Coconut Chutney with Shallots.

 

Close-up of Vattayappam slice showcasing its soft, fluffy, and airy texture – a perfect Kerala rice cake.

Notes & Tips

Choosing the Right Ingredients

• Raw Rice: Use less starchy varieties for the best results.
• Cooked Idli Rice: The secret to soft and spongy Vattayappam! Cook Idli Rice with a 1:2 rice-to-water ratio (1 cup rice: 2 cups water) for perfect texture.
• Thick Coconut Milk: Essential for the recipe. Use only the specified amount for a perfect batter consistency.

Preparing the Batter

• Cooked Idli Rice and Sugar Paste: Once ground, this mixture tends to be watery. Combine and grind it with the soaked rice, grated coconut, and other ingredients for a smooth, pourable batter.
• Grinding Tips: Use the exact measurements to ensure the batter consistency is not too thick or too watery.

Fermentation

• Yeast Type and Climate: I used instant yeast, which ferments the batter quickly. In humid weather, 2–3 hours is sufficient. Adjust fermentation time based on your region's climate and the yeast type used.

Sweetness & Garnishes

• Sweetness Level: Use ¼ cup sugar for curries or increase to ½ cup if serving as a snack.
• Spices: Add cardamom and cumin while blending if you prefer aromatic flavours.
• Garnishes: Decorate the Vattayappam with Cashew Nuts, Raisins, and Cherries. Before Garnishing allow the Vattayappam to cook on a low flame for the first 30 minutes. Once partially cooked, arrange the nuts and fruits on top, then continue cooking for the remaining time until done.
• Spices and Garnishes: Add cardamom and cumin while blending if you prefer aromatic flavours.

This recipe yields one 8" round soft, spongy, and fluffy Vattayappam, perfect for festive gatherings or as a comforting tea-time snack.

 

Vattayappam: A Soft & Spongy Finish!

    Vattayappam, with its soft and spongy texture, is more than just a steamed rice cake—it’s a taste of Kerala’s culinary tradition wrapped in simplicity and nostalgia. Whether you’re serving it as part of a festive breakfast, pairing it with a rich curry for dinner, or savouring it as a tea-time treat, this versatile recipe fits every occasion. With just a handful of ingredients and a little patience, you can master the art of making this delicious, healthy snack at home.

 

Have you tried this recipe? Share your thoughts in the comments below!

 

So, why wait? Gather your ingredients and try this recipe today! Once you taste the perfect Vattayappam, we’re sure it will become a cherished addition to your family’s menu.

 

Bookmark this recipe for Christmas or any special occasion.

 

    If you enjoyed this post, don’t forget to share it with friends and family who love experimenting with traditional dishes. And while you’re here, check out our other Appam Varieties and Festive Recipes to make your cooking experience even more delightful!

    Stay tuned for more authentic recipes, cooking tips, and kitchen hacks. Don’t miss a post—subscribe to "Essence of Life - Food" today!

Traditional Nendhra Pazha Appam

"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"

    Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.

Why You’ll Love This Recipe

• Quick & Easy: Uses basic ingredients and minimal preparation time.
• Family Heirloom: A cherished recipe passed down through generations.
• Customisable: Works with homemade or store-bought rice flour.

   

  Love Nendhra Pazhams a delightful banana variety, then explore a  few more Nendhra Pazham Recipes here... and don't miss the Pazham Pori Recipe too..
  

   

Perfect for Tea Time: Kerala’s Nalumani Palaharam

    In Kerala, tea time is more than just a break – it's a ritual. We call it Nalumani Palaharam, which translates to the "4 o'clock snacks." Every region has its own take on teatime snacks, but Kerala's wide variety of Nadan Palaharangal (local snacks) really stands out. While some of these snacks have made their way into local bakeries and stores, many still remain hidden in the kitchens of families, passed down through generations. This Nendhra Pazha Appam is one such gem.

If you are a fan of Kerala Nadan Palaharams, then please do try recipes like Kozhukatta, Unniyappam and Ela Ada

The Secret Ingredient: Love from My MIL’s Kitchen

    When you’ve got overripe Nendhra Pazham (plantains) lying around, this is the perfect recipe to use them up! It’s a snack my mother-in-law (MIL) often makes, and I’ve seen her whip it uptime and again. It's one of her specialities that I absolutely adore. Today, as a special tribute to her on her birthday, I’m sharing her Nendhra Pazha Appam recipe, just as it’s written on her handwritten recipe card.

    A big thank you to Amma for passing down this heirloom recipe to me. I'm thrilled to share it with you all today!

നേന്ത്ര പഴ അപ്പം - Recipe Credit: @ ഓമന ജേക്കബ്

Nendhra Pazham Appam: A Hidden Gem from Our Family Kitchen

    Every family has its own set of cherished recipes – those beloved snacks, sweets, and savouries that have been passed down through the years. These recipes might not be widely known, but they are always treasured family favourites. Nendhra Pazham Appam is one such recipe from our heirloom collection, and alongside it, we have our iconic Nadan Palaharam – the so-called “Ball.” Over time, I plan to share more of these hidden gems from our family kitchen and invite anyone reading this to share their own favourite family snacks. I’d love to try them and post about them here!

Explore a wide range of Traditional Kerala Snacks alias Kerala Nadan Palaharam Recipes here...

Nendhra Pazha Appam Recipe Overview

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

Time Estimate

• Preparation Time - 15-25 Minutes
• Cooking Time - 20 -30 Minutes

   

  Explore More! For more recipes from our Family Repertoire, click here.

   

How to Prepare Nendhra Pazha Appam: A Step-by-Step Guide

Nendhra Pazha Appam on Banana Leaf

Ingredients: The Simple Staples for Nendhra Pazha Appam

For Nendhra Pazham Appam Batter:

• Rice Flour (Idiyappam/Appam Flour) – 2 Cups
• Nendhra Pazham (Banana) – 1 Cup
• Thick Coconut Milk – 1 Cup
• Thin Coconut Milk – 3 Cups
• Sugar – 3 Tablespoons
• Cardamom Powder – 1/2 Teaspoon
• Salt – a Pinch

   

  Protip: If you can’t find Nendhra Pazham, you can substitute it with regular ripe bananas for a similar texture and taste.

Method : Step-by-step Instructions 

Prepare the Coconut Milk (or Ground Coconut Paste)

• For Coconut Milk: Extract thick and thin coconut milk and keep it aside. [Click here for a detailed step-by-step process on How to Make Coconut Milk]
  

• For Ground Coconut Paste: If you're using ground coconut paste, grind 1 Cup of grated coconut along with cardamoms into a smooth, fine paste.

   

  Protip: Whether you're using coconut milk or ground coconut paste, the process is fairly straightforward. Use freshly grated coconut for the best flavour and texture in your appam.

Close-Up of Nendhra Pazha Appam

Prepare the Nendhra Pazham

• Wash and peel the Nendhra bananas. Cut them vertically into quarters and then slice them thinly.

Mix the Batter

• In a large mixing bowl, combine the rice flour, thin coconut milk/water, sugar, cardamom powder, and a pinch of salt. Mix well until smooth.
• Gradually add the thick coconut milk/ground coconut Paste, mixing until you get a thick batter, similar to idli batter consistency.
• Gently fold in the sliced Nendhra bananas, being careful not to mash them. Quick, gentle movements will keep the banana slices intact.

   

  Protip: Gently mix the batter without exerting pressure to preserve the banana slices. Quick, light movements will keep the bananas intact and prevent them from mashing into the batter. We want those beautiful slices to shine in the appam!

How to Steam Cook the Nendhra Pazha Appam

Kerala-Style Nendhra Pazha Appam

    Now, let’s steam cook the batter into a delicious appam. You can choose between a traditional steamer or a pressure cooker.

Steaming in a Steamer:

1. Fill the steamer with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place the mould in the steamer and cover it. Steam on medium heat for 20–30 minutes, or until the appam is cooked through.
5. Check doneness by inserting a wooden skewer through the centre of the appam. If it comes out clean, the appam is ready.
6. Let it cool for 5–10 minutes before gently removing it from the mould.

Steaming in a Pressure Cooker

Kerala-Style Nendhra Pazha Appam from our Family Repertoire

Alternatively, Nendhra Pazha Appam can be steam cooked in a Pressure Cooker:

1. Fill the pressure cooker with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place a grid inside the pressure cooker and place the mould on it.
5. No need for a pressure regulator; simply steam the appam on medium heat for 20–30 minutes.
6. Check the appam for doneness using a skewer, and once done, remove it from the cooker.
7. Let it cool for 5–10 minutes before gently removing it from the mould.

   
   

   Protip: For an even, soft texture, keep the flame on medium throughout the steaming process.
   

Serving Suggestions

• Nendhra Pazha Appam is best enjoyed as a Naalu Mani Palaharam (tea time snack) but also makes for a satisfying breakfast. 
• Serve it hot, fresh, and ideally with a cup of strong Kerala-style Black Coffee - Kattan Kaapi or Black Tea - Kattan Chaya or Masala Chaya (Masal Tea) for the ultimate experience.

  
  

  Love Kerala Style Traditonal Appam Recipes, explore through a wide range of Appam Varieties here...

 

Nendhra Pazha Appam

Notes for a Perfect Nendhra Pazha Appam

• I used ready-made Idiyappam Flour for convenience.
• The batter should be slightly thicker than regular pancake batter (think idli batter consistency).
• Adjust the coconut milk and water ratio based on the type of rice flour used. Some rice flours absorb more liquid than others.
• Don’t rush the steaming process. A medium flame ensures even cooking without burning.
• You can adjust the sugar based on your preferred level of sweetness.

  
  

  Pro Tip for Perfection: If you have leftover batter, store it in the fridge for up to 2 days. The appams will be just as delicious when steamed fresh!

  
  

Frequently Asked Questions (FAQ) for Nendhra Pazha Appam Recipe

Can I use other types of bananas for this recipe?

• Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can substitute them with other varieties like Poovan or regular bananas. Keep in mind that the texture and sweetness may vary.

Is this recipe vegan?

• Absolutely! The recipe is naturally vegan as it uses coconut milk and does not include any dairy products. It’s perfect for a plant-based diet.

How can I adjust the sweetness of the appam?

• For a sweeter version, increase the sugar quantity. For a less sweet appam, reduce the sugar or add a pinch of salt to balance the flavours.

Can I use jaggery instead of sugar in this recipe?

• Definitely! You can replace sugar with jaggery for a more traditional and earthy flavour. Melt the jaggery in a little water, strain to remove impurities, and use it as a substitute in the same quantity as sugar.

Can I add other spices to enhance the flavour?

• Certainly! While cardamom is the traditional spice used, you can experiment with cinnamon, dry ginger powder, or even a touch of nutmeg for a unique twist.

    This Nendhra Pazha Appam is a simple yet delicious recipe that captures the essence of Kerala's tea-time snacks. By incorporating ingredients that are both easy to find and rich in tradition, this recipe brings a touch of nostalgia and warmth to every bite. Perfect for family gatherings or a quiet tea break, this appam is sure to become a favourite in your kitchen too. 

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.