How to prepare soft and fluffy Appams, Kerala style?

Ingredients needed for preparing Appams Kerala style 
4 cups Raw rice
1 cup  rice cooked
2 cups freshly grated Coconut
1/2 cup Coconut water
1/2 tsp Dry yeast
Warm Milk – ½ cup
3 tbsps Sugar
Salt to taste

How to prepare Appams, Kerala style? 
Clean and soak the rice for 4-5 hrs.
Grind  raw rice, cooked rice, coconut water and grated coconut together in a mixer / grinder to a smooth batter of dosa consistency.
In the mean time mix the yeast, 2 tbsp sugar in the warm milk and keep aside after 15 mins. The yeast will rise.
Mix the yeast mixture to the batterleave it to rise.
Before making appams, add salt to taste and sugar if needed. Stir well.
Heat a non-stick appachatti. Brush a little oil with a cloth.
Pour one big spoon of the batter into the appa chatti, rotate the pan gently holding it with both hands. Then close with lid.
When you see the steam coming out on the sides of the pan,, open the lid and remove appam.
Follow the same procedure till you finish the batter.
Serve hot.

Points to Note
You can serve appams with chicken stew / curry, vegetable / potato stew, or any other spicy curry you fancy.

How to prepare Idlis using the batter made at home?

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How to get perfectly soft and fluffy mallipoo Idlis

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Sooji / Rava Kitchadi, a tasty morning breakfast recipe

Ingredients needed for Sooji / Rava Kitchadi
1 1/2  cups Rava ( roasted )
1/2 cup onion chopped
1/2 cup Tomato chopped
3 flakes of garlic
1/2 tsp Black gram dal
1/2 gram Bengal gram dal
 2 tbsps cooked Green Peas
1/2 cup mixed vegetables ( Carrots, Beans etc )
1/2 tsp Turmeric powder - Manjal podi - small quantity
Curry leaves
4 green chillies chopped
Mustard seeds
Salt to taste
3 tbsps Oil
1 tsp ghee

How to prepare Rava / Sooji Kitchadi
Heat ghee in a fry pan and roast the rava till a nice aroma comes, that will be just about the time rava starts changing colour.
Stir continuously till done and do not let it burn.
Remove the rava on to a plate and spread it to get cool.
In the same fry pan, add 3 tbsps oil, splutter mustard seeds and add black gram dal and the bengal gram dal.
Add curry leaves, chopped green chillies  and the chopped onions. saute for a minute or two.
Add chopped vegetables, tomatoes, garlic turmeric powder and green peas. Mix well. Sprinkle salt on top , stir for a second.
Add 3 cups of water to the pan and let it come to boil.
Now add the roasted rava slowly while stirring all the time.
Once the rava is added, cover and simmer the flame. Leave it for minute or two then put out the flame.
Leave the fry pan covered on the stove for about 10 minutes.
Mix well, garnish with chopped coriander leaves. Serve with Kurma / coconut chutney.

Points to note 
As the water starts boiling, simmer and then add rava slowly.
You should be putting in the rava with one hand and mixing it continuously with the other hand. This will give you a nice texture for your Kitchadi.
Even while making Rava Uppuma follow this method to prepare it.
If you like to add a little more oil, you can do so before putting off the flame. Mix well and cover it up. This will give you a rich taste for the Kitchadi as well as the Uppuma.

Tasty and delicious Ney Pongal ( Ghee Pongal )

Ingredients Needed for Ney Pongal / Venpongal
2 cups raw rice
1 cup green gram dal ( roasted )
1 tbsp cashew nuts split
1 small piece ginger chopped
salt to taste
1/2 cup ghee
1/2 tsp peppercorns
1 tsp cumin seeds

How to prepare Neypongal / Venpongal recipe
Bring water to boil in a broad vessel. Add washed and cleaned rice and dal along with chopped ginger and curry leaves.
Water should be added just enough for the rice and dal should get very soft ( about 1:3 ).
Add salt to taste and a little ghee to the rice dal mix, keep aside.
Heat the remaining ghee in a pan, Add broken or split cashewnuts , fry till they are golden. Add pepper corns and jeera to the ghee. Add the mix to the rice mixture.
Stir well so that all the ingredients blend well. 
Serve with coconut chutney and Sambar.

Crispy and Delicious Rava Dosa

Ingredients needed for Rava Dosa:
1 cup Sooji / Rava ( roasted )
1 cup Maida
1/2 cup Idli / Dosa batter
2 tbsps of beaten curds
2 green chillies, chopped
handful curry leaves, chopped
1/2 tsp jeera powder
a pinch asafoetida
Salt to taste

How to prepare Rava Dosa:
Mix Sooji, maida and the Idli batter with a little water and beaten curds without any lumps.
The consistency should be somewhat watery than the usual dosa batter.
Add salt to taste, jeera powder, asafoetida, chopped green chillies and curry leaves.
Mix well and keep aside for at least half an hour. The water should be a little above the batter level.
Heat a griddle, mix the batter well.
When the griddle gets hot, pour the batter through the outer rim and then bring it to the centre.
Spread the batter in to a round shape so that it is of uniform thickness. Pour a spoonful oil around the dosa to get it crispier.
Flip the dosa onto the other side to get the side also cooked.
Remove and serve hot, with chutney.