BEST KERALA BREAKFAST EVERYONE SHOULD TRY

BEST KERALA BREAKFAST EVERYONE SHOULD TRY

Kerala is known for its beauty and it's uniqness .it has best backwater and also mouth watering food .today I am gonna share best Kerala breakfast that every one should try 

1.Kerala Kozhukatta

Heat broken jaggery pieces with small quantity of water and melt it.

• When melted, leave it to cool and strain. Keep aside.
• Boil required water with salt.
• Mix rice flour with boiled water (use a wooden spatula or spoon). Make a soft dough form. Keep aside.
• Shape dough in to small balls and keep aside.
• Place grated coconut, ghee, melted jaggery and spices in a bowl.Mix well and keep aside.
• Take one rice ball in your palm and flatten it to a small circle.
• Place 2 tablespoon coconut jaggery mixer in its middle.
• Seal the circle evenly and make a small round ball.
• Repeat the process until the dough and fillings are finish.
• Grease oil in a idly or normal plate (you can use idly or any steamer for preparing this dish). Place each rice balls accordingly.
• When all the rice balls are placed, cover and steam it for 15 to 30 minutes.
• Turn off the heat. Serve cool and enjoy!

2.Appam and Vegetable Stew

Raw rice – 2 ¼ cup (I used sona masoori)

• Grated coconut – 1 cup
• Cooked rice – 1 cup (my friend asked to use boiled rice for this, but I used the regular cooked rice)
• Yeast - 1 tsp
• Sugar – 4 tsp
• Salt – to taste

• Soak the rice for about 4-5 hours or overnight. Also cook either the puzhungal arisi/boiled rice or regular rice and keep it ready.
• Drain the soaked rice and grind it well adding the coconut and the cooked rice along with it. Grind it to a smooth batter. The batter should neither be too thick or too thin.
• In a bowl dissolve the yeast in about ½ cup of tepid water and 1 teaspoon of sugar. Let the yeast dissolve for about 10 minutes and then mix it well to avoid any lumps.
• Add the dissolved yeast, sugar and salt to the batter and mix it well. Keep it covered to ferment for about 3-5 hours (depending on the conditions, it could take longer).

• Once the batter is ready gently mix it.
• Heat the appam pan and if needed grease it slightly. If it is a non stick pan, you will not need to grease it.
• Pour a ladle full of batter in the center of the pan and then holding the handles of the pan, swirl the pan around to spread the batter. Cover the lid on the pan and let the appam cook in low heat for about 2-3 minutes. Once the bottom of the appam is crispy and the top looks cooked remove it and keep it warm. Repeat the same with the rest of the batter. My friend mentioned that the good appam shape will be thin on the outside with a thicker center that is well cooked and fluffy.

3.Idiyappam or  Noolappam

Ingredients :

Idiappam powder/Fine Rice Flour (roasted) : 2 cups (I normally use doublehorse or niraparra, if you can get Idiappam podi/powder that wi ll be the best or you can prepare the rice flour at home,wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it).
Boiling water : 2 cups (approximately)
Salt to taste
Fresh Grated Coconut : 1/2 cup
Coconut milk /Thenga pal : 1 tbsp (Optional)
Coconut Oil or Cooking oil 

1. Boil water in a deep bottom pan, add salt to taste and coconut oil/ghee into it.
2. Pour the boiled water little by little to the rice flour, stirring throughly until to a smooth dough.
3. Using spoon mix well. Cover and keep aside for 10 mins and cool it.
4. When the dough is little warm and easier to handle.
5. Knead well with your hand into a smooth dough, adding coconut mill; knead into a soft but firm dough, adding some more warm water if necessary.
6. Lightly grease the idiappam press and the idiyappam stand or idli mould to prevent sticking.
7. Sprinkle a little coconut on each idli mould.
8. Fill the dough into the idappam press close the lid and squeeze the dough onto the idiyappm stand or idli plates in a circular motion.
9. Sprinkle some more coconut on top.
10. Steam for 10-15 mins till done, allow it to cool for a while and carefully remove the idiappams to a serving bowl.
11. Serve hot with coconut milk and sugar and enjoy.