Naturally Fermented Appam Using Homemade Toddy#Alphabet Challenge

Traditionally, appams are fermented with a local alcoholic drink known as toddy, since we do not get toddy in my city decided to make this from scratch at home.
Making naturally fermented appam with homemade toddy (or kallu) these are perfectly soft, lacy pancakes. You can check the different appam recipe posted below.

Cup Measurement 250 Ml
Makes 25 - 26 Appams
Ingredients
2 Cups Idly Rice
1 Cup Grated Coconut
4 Tablespoons Granulated Sugar
1 Teaspoon Sea Salt
100 to 125 ML Water
To make the Fermented Coconut Water / Toddy
175 ML Coconut Water
1 Tablespoon Granulated Sugar
Method

Add a tablespoon sugar into the coconut water ,mix well . Close well and keep this water in indirect sunlight for 3 days Do not keep it direct sunlight. I kept this in morning at 9 am till 4 pm in indirect sunlight. Then kept at room temperature on my dining table for a day or until fermented. It stays well in the refrigerator for 4 - 6 weeks.
For Making The Appam

Soak rice for minimum 6 hours or overnight and drain all the water the next day. Wash it once in fresh water and drain that water too.
Keep aside 3 tablespoon of the soaked rice. In the remaining rice mix rest the coconut and keep aside .
First grind the 3 tablespoons of rice with water and make a fine paste. Pour this into a sauce pan, add 300 Ml water and mix well. Cook it on medium low flame stirring continuously, till is form a thick and shiny dough. Let it cool completely.
Grind the remaining rice and coconut mix with 2 - 3 tablespoons fermented coconut water to fine paste. I ground it in 3 batches. Now add the cooled rice paste along with a little of the ground rice coconut paste and blend it well so that it is incorporated. Add this paste to the remaining ground batter, wash the mixer jar with water, pour this to into the batter and mix very well with your hands for 2 - 3 minutes. Leave it to ferment overnight in a warm place. 

It takes 14 - 16 hours to ferment this batter, keep this in a warm place. Once the batter is fermented - the batter will be bubbly and frothy. Add salt and mix well. Taste for sugar, add if necessary. 

Make appams in a appam pan or you can make them on a tawa too. 

Enjoy with Avail or Stew. 
My Notes

Egg Appam can be made with this batter, just break an egg on top when the appam is nearly ready cover with a lid and let the yolk set.

See here for the other two method that the Appam are made Palappam - With Idly Rice - Vegan & Gluten Free
Appam / Instant Appam
Labels: Alphabet Challenge,Appams,Kerala,Side Dish, Flatbreads,South Indian, Gluten free, Vegan

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "N"

• Karen’s Kitchen Stories: Beef Stew with Noodles 
• A Day in the Life on the Farm: Chicken Caprese Noodle Salad
• Food Lust People Love: Duck Egg Narjissiya 
• Blogghetti: Grilled Nashville Hot Chicken Tenders
• Sizzling Tastebuds: Millet Noodle Chowmein
• Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
• Mayuri’s Jikoni: Navratan Korma 
• Jolene’s Recipe Journal: Nectarine Caprese Salad 
• A Messy Kitchen: Nutella Oatmeal Cookies 
• Magical Ingredients: Nutella Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt) 

Keto Flaxseed & Coconut Flour Flatbread#SundayFunday

These keto flatbreads are so easy to make and super low carb.
I make toasties, wraps, pizzas, wraps out of them and can be used to make sweet treats by slathering them with any keto approved fruit jam or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy. Here I have used chicken flour which is optional for more protein.

Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
40 Grams Golden Flaxseed powder
25 Grams Chicken Flour - optional
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
1¾ - 2 Cups +- Hot Water
Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water a little at a time and knead with a spoon, because the water is very hot. After that knead the dough with your hand ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes.

Then cut into equal parts. Moisten your hand with little water and roll into smooth ball. 
Roll each ball between two plastic sheets with a rolling pin. Or use a puri /tortilla press to make these. Cut this with 6" round ring or lid.
Heat a non stick pan and bake them on one side for 3 minutes low flame.
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.
These puffed up like normal wheat flour rotis. Your will love these keto flatbreads. Our keto flatbread is ready.

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!
Labels: Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Sunday Funday

For Sunday Funday we are sharing recipe made using Coconut Flour

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
Coconut Crusted Mahi Mahi from A Day in the Life on the Farm
Coconut Shortbread Cookies from Karen's Kitchen Stories
Gluten Free Chocolate Banana Coconut Flour Cake from Cook with Renu
Gluten Free Coffee Cake from A Messy Kitchen 
Keto Flaxseed & Coconut Flour Flatbread from  Sneha's Recipe

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Mix Flour Shankarpali/Shankarpara#AlphabetChallenge

Shankarpali is crispy, crunch and yet very soft like fried biscuit. This snack typically made in India during Diwali or Christmas, actually a festival is incomplete without this snack. It is made in two forms savory and sweet. Today, I am sharing the sweet version.
Makes 400 Grams
Ingredients  
1 Cup Level All Purpose Flour
½ Cup Level Wheat flour
½ Cup Level Fine Semolina
2 Tablespoons Heaped Ghee - melted and cooled
Salt a pinch
Oil as required to deep fry
For The Sugar Syrup - to knead the dough
½ Cup Sugar
½ Cup Water

Method 
In a small sauce pan mix sugar and water, bring this a boil only till sugar melts. Immediately take off flame add salt and ghee.  This syrup does not require any thread consistency . Allow to cool. When cooled then add the semolina mix it and let it sit covered for 30 minutes.

After 30 minutes take the whole wheat and all purpose flours into a big kneading bowl.   Add the sugar semolina mix little by little , mix well with the help of your palms. knead the dough. The dough should be of medium consistency. Not very hard nor very soft. 

Make equal sized balls and roll into 1/4 cm thick circle. Cut them into square or diamond shape. 

Heat oil, when the oil if medium hot then put the cut squares in to it. Do not fry on high flame, because they will remain uncooked from the inside. 

Fry the pieces till light brown and crisp. Once all are fried, place them aside to cool. They become nice crispy on cooling. Once cooled store them in an airtight container.

Enjoy these sweet, crispy yet melt in mouth Shankarpali.
Labels:  Festival Sweets, Shankarpali, Christmas, Mix Flour, Snacks, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "M" 

• Grilled BBQ Meatball Skewers from Jolene’s Recipe Journal
• Mambazha Pulissery from Mayuri’s Jikoni
• Mastica Ice Cream from A Messy Kitchen
• Melon and Prosciutto Salad from A Day in the Life on the Farm
• Methi Chole from Sizzling Tastebuds
• Mexican Green Chile Pimento Cheese Dip from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mini Turkey Meatloaves from Blogghetti
• Miso Chocolate Cookies from Food Lust People Love
• Mix Flour Shankarpali/Shankarpara from Sneha’s Recipe
• Sweetened Condensed Milk Cookies from Karen’s Kitchen Stories 

Ceviche de Camaron/ Shrimp Ceviche#SundayFunday

This is a perfect summer dish to enjoy wherein you don't have to spend them slaving over a hot stove on a hot summer day. So here is a perfect Mexican recipe that is quick and easy way to make Ceviche de Camaron/ Shrimp Ceviche. It might not be the "traditional" way of preparing it, but it tastes just as delicious! This is a good, refreshing, colorful and delicious dish.
Ingredients
500 Grams Shrimp - peeled, deveined & cooked finely chopped
2 Medium Tomatoes - finely chopped
1 Medium Cucumber -finely diced
1 Medium Onion - finely chopped
2 Tablespoons Finely Chopped Coriander leaves
2 Green Chilies - seeds removed and finely chopped
½ Cup Fresh Lime juice
Salt to taste
1 Teaspoon Olive Oil - optional
Method

Cook & chop the shrimps.
Combine the tomato, onion, cilantro, cucumber and chilies.
Stir in the shrimp, salt, oil and lime juice. Mix all well. Refrigerate for at least 1 hour before serving. 

Serve with tortilla chip or tostadas.
Labels: Shrimps, Prawns, Cucumber, Seafood/Fish, Sunday Funday

For Sunday Funday we sharing Ceviche Recipes

• Fresh Scallop Ceviche from Food Lust People Love
• Ceviche de Camaron/ Shrimp Ceviche from Sneha’s Recipe