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

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