Traditional Appams ('KallAppam') - (Indian Toddy Pancakes)

'KallAppam'(Toddy Pancakes) - 'Kall' meaning 'Toddy' and Appam looks like pancakes. Appams can also be made as 'VellaAppam' which is made out of sugar and yeast. The Toddy, Sugar and Yeast are used for the fermentation process. We used to make 'VellaAppam' earlier. However due to the side effects of Yeast which was not agreeable to my Dad's diet owing to the side effects of yeast, we discontinued making 'VellaAppam'. Hence began the make of 'Kall'Appams at home. It is tastier and is one of my Mum's creations liked by all her children, family and guests at home.

Cooking Time: 15 minutes|Makes 12 appams|Preparation Time(includes fermentation time):14 hrs

You need:

• 1-1.5 cups of long grained rice (basmati rice) or raw (white) rice
• 2 cups of 'Kall' (Toddy)
• 1 cup of cooked rice (parboiled rice - which is fatter white rice than the basmati or long grained rice and is slightly shorter as well)

Raw Rice

* I will try and add pictures of the different rice types when I can to avoid any confusion

Method:

1. Soak 1-1.5 cup of the rice grains for a few hours(6 hrs - so if you soak it in the morning, you can grind it in the evening).

2. Grind the soaked rice with 2 cups of kallu. Do not throw away the water used to soak the rice grains. You may need it to grind the rice as required to grind the rice to a fine paste.

3. Add 1 cup cooked rice to the mix and grind well. Keep stored overnight. Use in the morning.

In the morning,

4. Heat a non-stick deep bottomed small pan(usually called 'AppamChatti' -(Pancake pan) - you can also get this pot made of iron)

5. Grease the pan with a dipped kitchen paper towel in oil. Repeat this between making each appam.

6. Pour the appam mixture (1/4 cup quantity) using a rounded spoon/ladle in the center of the pan.

'AppamChatti', the rounded spoon, wooden spatula

7. Using the handles of the pan, turn the appam batter in the pan in a clockwise fashion leaving the remaining batter to drop to the center of the pan . You will find the center is thicker than the sides.

8. Lower to medium-low heat and cover with the lid. It is important that you find the right pan(rounded pan or Appam Chatti) to get the desired result.

9.  After about a minute, your first appam should be ready. You will find the center is cooked and not goo-ey and the sides are crisp. Take it out with a wooden or non-stick spatula.

10. Repeat till the batter is used up or required quantity reached. You can also store the remaining batter in the fridge for use on the next day or to make Velaiappams (sweet appams). I will share this recipe with you the next time when I am left with extra batter.

Enjoy the Appams with Fish Mappas or Chicken Stew. Bon Appetit!

'Kall' (Toddy) - for fermentation process for Appams

We used to make the 'VellaAppam' (Pancakes made of yeast and sugar) until it was not agreeable with my Dad's dietary needs owing to the side effects of yeast. Hence began the make of 'Kall'Appams at home. It is tastier and is one of my Mum's creations liked by all her children, family and guests at home.

You need:

• 2 medium sized boiled potatoes - clean and chopped medium sized with skin on.
• 1 cup of curd
• 1/2 cup of sugar
• Boiled, cooled water 6 cups

Method:

1. Peel off the skin of the potatoes once cooled to room temperature.

2. Add it to the grinder with 1 cup of curd and 1/2 cup sugar. Grind well.

3. Add boiled cooled water to the mix.

4. Transfer the contents to a deep bottomed steel vessel.

5. Leave covered standing for 3 days.

6. Strain the mix, by taking only the upper diluted liquid form. Discard the residual mash at the bottom of the vessel.

7. Pour into sterile and dried glass bottles upto to the neck. Do not fill the full bottle. Secure with a solid cap or cork to avoid bursting in the fridge.

8. Refrigerate and use when required.