Category: Breakfast

🌾 Ingredients:

• Roasted rice flour – 2 cups
• Water – 2 to 2½ cups (as needed)
• Salt – ½ tsp (adjust to taste)
• Coconut (grated) – ½ cup (optional, for layering)
• Oil – 1 tsp (optional, for smoothness)

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🔥 Method:

1. Boil the Water

• Boil water in a pan with salt and a little oil.
• Once it comes to a rolling boil, switch off the heat.

2. Make the Dough

• In a large mixing bowl, add the roasted rice flour.
• Slowly pour the hot water into the flour while stirring with a wooden spoon.
• Mix until you get a soft, smooth dough (like chapati dough but slightly softer).
• Cover and let it sit for a few minutes.

3. Press the Idiyappam

• Grease the idiyappam press/idiyappam maker.
• Fill it with dough.
• Press the dough in circles onto greased idli plates or banana leaves.
• (Optional) Sprinkle grated coconut on top or in between layers.

4. Steam It

• Steam in an idli steamer or appachembu for 8–10 minutes on medium heat.
• The idiyappams should look shiny and non-sticky once done.

5. Serve Hot!

• Serve with coconut milk, vegetable stew, egg curry, or chicken curry.

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✅ Tips:

• Use roasted idiyappam rice flour or store-bought idiyappam flour for best results (like Nirapara or Eastern).
• Dough too hard? Add a little more hot water.
• Dough too soft? Add a bit more flour

Puttu (Steamed Rice Cake)

Introduction:
Puttu is a traditional Kerala breakfast made with rice flour and coconut, steamed to soft, crumbly perfection. It’s often paired with kadala curry, banana, or sugar, making it both versatile and comforting.

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Ingredients:

• 2 cups roasted puttu podi (coarse rice flour)
• 1 cup grated coconut (fresh or frozen)
• 1/2 tsp salt
• Warm water (around 1 cup, as needed)

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Instructions:

1. Prepare the Flour:

• In a mixing bowl, add puttu podi and salt.
• Sprinkle warm water little by little and mix with your fingertips.
• The mixture should be moist and crumbly — when you press it in your fist, it should hold its shape and then fall apart when crumbled.
• Let it sit for 10–15 minutes covered with a cloth.

2. Prepare the Steamer:

• Take a puttu maker (puttu kutti) and fill the bottom pot with water. Let it start boiling.
• In the cylindrical puttu chamber, add 1 tbsp grated coconut at the bottom.
• Add 2–3 tablespoons of the moistened rice flour, followed by another layer of coconut.
• Repeat the layers, finishing with coconut on top.

3. Steam the Puttu:

• Attach the cylinder to the boiling pot and steam for 6–8 minutes or until steam starts escaping from the top and the aroma of cooked rice comes through.
• Gently push the puttu out using the stick that comes with the maker.

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Serving Suggestions:

• Classic Combo: Serve hot with Kerala Kadala Curry (black chickpea curry).
• Quick Option: Enjoy with ripe banana and sugar, drizzled with ghee.
• Savory Twist: Pair with egg roast, beef curry, or cherupayar (green gram).

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Tips:

• Make sure the rice flour is not too wet; that’s the key to soft, fluffy puttu.
• You can also use wheat flour, ragi (finger millet), or cornmeal as variations.
• No puttu maker? You can steam it using a coconut shell or small steel cup placed inside a steamer.

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Conclusion:

Soft, fluffy, and fragrant — puttu is a humble dish with deep roots in Kerala households. Whether served with curry or banana, it never fails to comfort and nourish

Appam, is a traditional South Indian pancake made from fermented rice batter and coconut milk. With its soft, spongy center and lacy, crisp edges, appam is a signature dish in Kerala cuisine. It is enjoyed as a wholesome breakfast or a light dinner.

Appam pairs beautifully with vegetable stew, chicken curry, egg roast, or kadala curry. It’s both comforting and gluten-free, making it a favorite across households in Kerala and beyond.

Ingredients

• For the Batter:
  • 2 cups raw rice (preferably Kerala rice or short-grain rice)
  • 1 cup cooked rice (for extra softness)
  • 1 cup fresh grated coconut (or 1/2 cup coconut milk)
  • 1/2 tsp active dry yeast
  • 1 tsp sugar (to activate the yeast)
  • 1 1/2 cups water (or as needed)
  • Salt to taste
• For Cooking:
  • Ghee or oil (for greasing the appam pan)

Instructions

• Prepare the Rice:
  Wash and soak the raw rice in water for 4–6 hours or overnight.
  After soaking, drain the water.
  Blend the Batter:
  In a blender, add the soaked rice, cooked rice, grated coconut, and 1 cup of water.
  Blend until smooth and thick (you may need to add a little more water to reach the right consistency).
  Transfer the batter to a large bowl.
  Ferment the Batter:
  Warm the remaining 1/2 cup of water slightly (it should be lukewarm).
  Add the yeast and sugar to the warm water. Let it sit for 5–10 minutes to activate.
  Add the activated yeast mixture to the rice-coconut batter and mix well.
  Cover the bowl with a clean kitchen towel or plastic wrap and allow it to ferment for 8–12 hours (overnight works best).
  
• Prepare to Cook the Appams:
  The batter will be bubbly and slightly risen. Add salt to taste.
  Heat an Appam pan (or a regular non-stick pan) over medium heat.
  Lightly grease the pan with a little ghee or oil.
  Cook the Appams:
  Pour a ladle of batter into the hot pan and immediately swirl the pan in a circular motion to spread the batter around the edges, leaving the center thick.
  Cover the pan with a lid and cook for 2–3 minutes until the edges are golden brown and the center is soft and fluffy.
  Carefully remove the appam and set it aside. Repeat with the remaining batter.
  Serve:
  Serve your appams hot with Vegetable Stew, Egg Curry, or Sweetened Coconut Milk.

Tips

The batter should be slightly thicker than pancake batter for the appams to have a nice texture.
If you don’t have an Appam pan, you can use a small non-stick pan .
You can also add a bit of tender coconut water to the batter for extra softness.

Conclusion

Appams are best enjoyed fresh, hot, and paired with a flavorful curry or stew. Whether you’re cooking for a special occasion or a weekend breakfast, this Kerala classic never disappoints!