“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Fried snacks with a good blend of onions and rice powder.
Published On: 06 Jun 2008
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
Bengali: Laban / Noone
Mix rice powder with shredded coconut very well.
Puree shallots with cumin seeds and garlic.
Mix this with rice mix along with coconut milk, sesame seeds and salt.
Make small balls out of it around small lemon size.
In a marble stone, either put a wax paper or oiled smeared banana leaf, cover it with the same after putting the ball.
Roll it out by rolling on top of the leaf/paper using rolling pin.
Roll it out of the paper like a cylinder.
When oil is very hot, put the doughcylinders in it and fry it.
Once cooled, store the appams in an airtight container.
TASTY RECEIPE SOWMYA, KEEP IT UP. POST RECEPIE FOR THIN RICE PATTARI. THANKS
Normally darkness happens when you make dough much in advance and keep it for a long time before you roll it out. This absorbs moisture and make it dark!!!
When I fried it got dark pretty fast. What do I do?Please help
Hey this is mridula from changanassery. Tried kuzhallappam dish and it was very good.Thanks again for this recipe.
thx for the recipe.Appams were very nice
rolling out method was tricky.Your suggestions were very helpful
I never tried making these appams as I thought it is vey complicated.But now I am so glad I did. They got over in no time.Thanks for the recipe
As the poplular talk, rolling out was difficult for me. It ended up breaking but I think it was because the dough was bit moist.I added some more rice flour and coated it.It came out well.
Thank You for this great recipe. My little one love this appam a lot. Now I can make it at home for him.Keep up this good work. I tried your ladoos and kesari. They were wonderful.
Varutharacha Meen Curry is a very popular Malayalee delicacy throughout Kerala. Any fish as per your choice can be used in the preparation of this tasty dish. Varutharacha Meen Curry goes well with almost anything like pathiri, puttu as well as with white steamed rice. Grated coconut is fried with spices and then ground to a fine paste. Fish pieces are cooked in this spicy coconut mixture with tamarind pulp which makes Varutharacha Meen Curry simply irresistible. Spicy flavor of the dish can be adjusted as per preference. Varutharacha Meen Curry requires very little time for the preparation. The thick, flavorful gravy of this dish is tempting. Our Varutharacha Meen Curry is well explained in simple sentences.
Rava Ladoos made with semolina or rava
Capsicum sandwich is a quick and easy breakfast .Here we a m...
Black urad dal is referred to as black gram. Traditionally t...
Corn pakoda is an instant and different dish that can be mad...
Aloo Chana Chaat Masala is a quick and easy dish to make. Al...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements