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.
  

KARIKKU APPAM - TENDER COCONUT APPAM

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.