Quick Thengapaal Appam/ Indian Pancake

Ingredients:

750g rice flour
1 tsp of yeast
A pinch of salt
A pinch of sugar
2 cups of water
1/2 cup of cooked white rice
1 cup of coconut milk
1/2 cup of grated coconut

Blend cooked rice, sugar, yeast and grated coconut with a little water then add rice flour and for a couple of minutes. Now pour this mixture into an airtight container with a pinch of salt and let it ferment for at least 7 to 8 hours or overnight (the consistency of mixture should be thick something like idli mixtures)

After the mixture sits to ferment, mix 1 cup of coconut milk to dilute the fermented mixture, it should be watery not thick to make sure you get crispy edges with spongy middle. Mix the coconut milk only when you are ready to make the appam.

You need appam pan, heat appam pan on low flame and pour a ladle of mixture and rotate the pan to get thin and crispy edges and the balance mixture will form spongy middle. Cover and cook until the edges turn golden brown and crispy. Now remove it to a plate and serve with freshly squeezed coconut milk (added with sugar).

Now our Thengapaal Appam is ready to be eaten, do try and let me know how it turned out for you!

Kerala Kappa Masala/ Tapioca Masala

Blogging is a very interesting hobby to do, you get to know so many other bloggers from all around the world sharing their recipes with talent and photography skills which I really admire. I have joined many groups and share my recipes with others, recently I have joined group known as Kerala Kitchen, got to know lots of friends and Nags from Edible Garden have suggested that we should have cook-along event every month with selected recipes. I was so excited because, being a Malayali from Malaysia there are many recipes that we hardly cook and have forgotten over the years, my grandparents have taught my mom many Keralite recipes but I never take time to learn all of it. So this is a great chance, for me to learn with the others.

This month we have to cook Kappa Masala, which the recipe have been shared by Nags. This is slightly different from what my mom cooks but it tastes so delicious that I ate this as it is for lunch today. This is a very simple recipe and requires very less ingredients and you need so less a time to prepare it, I just love the flavour of garlic in this dish. Now let us see how to make this Kappa Masala, this recipe have been adapted from Edible Garden who is hosting Kerala Kitchen's cookout this month;

Ingredients:
500 g of kappa/tapioca
5 cloves of garlic
5 dried red chilies
1 tbsp of coconut oil
1/2 tsp of mustard seeds
1/2 tsp of split urad dal
1 sprig of curry leaves
1/4 tsp of turmeric powder
Salt to taste

Peel the tapioca and cut into cubes, wash and drain. Now boil the tapioca with some salt and turmeric powder until its soft but not too mushy for about 10 to 15 minutes, once its cooked drain and keep aside.

I have used dry mill to blend dried chilli and garlic to a coarse paste and keep aside, you can even use pestle and mortar to crush garlic and dried chilli.

In a pan, heat coconut oil and add mustard seed and let it crackle, once the seeds crackle add the curry leaves, chilli and garlic paste mix well and then add in the cooked tapioca. Mix well all the ingredients without breaking the tapioca and let the masala coat the tapioca. Add more salt if needed and our Kappa Masala is ready to be served.

Do try and let me know how it turned out for you!