Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.

Ingredients

Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste

Method:

Soak the rice in plenty of water in the morning.
Grind the coconut and rice with some water in the evening in to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for appam.
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
closing the pan with the lid.

Tips and Variations

Best if served with stew( a dish made with potatoes, onions & coconut milk).

Freshly grated coconut 1 cup
Sugar 3/4 Cup
Milk 1 cup
Ghee/oil 2 tbsp.
Cardamom powder 1/2 tsp.

Method:

1. Heat a heavy bottomed pan for about one minute.
2. Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry.
3. Then add sugar and milk. Stir it continuously. Bring the contents to boil.
4. Add a pinch of cardamom powder for flavour.
5. Boil the srup till it becomes thick and starts sticking to the bottom.
6. Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft.
7. Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces.

Optional
Decorate it with a layer of silver foil.
You can also use fine grated coconut available in the market. Use fresh grated coconut for best taste.

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
½ teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:

In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
A special traditional metal wok called ‘appam chatty’ in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick ‘appam chatty’ has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Serve hot with : recipes such as
Mixed Vegetable Stew (Kerala Vegetable Stew),
Goan Vegetable Curry, and
Vegetables in a Spicy Gravy (Sabzi Kurma).

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1″ piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

4 teacup(s) cooked long grain rice (called Basmati rice in India)
2 teacup(s) grated coconut
1 teaspoon(s) mustard seeds
2 teaspoon(s) each of split black gram and split bengal gram
½ teaspoon(s) asafoetida
4 green chilli(es) chopped
2 red chilli(es) broken into bits
4 tablespoon(s) butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts to garnish.

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds and fry till they splutter.
Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Suggestion: Great way to use left-over rice.

Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.

Ingredients:
Aatta – 1 cup
Water – 1/2 cup
Salt – A pinch
Grated coconut – 4 tbsp.
Brown sugar or jaggery – 4 tsp.
Method:
Mix water & salt along with Aatta & make a smooth (without lumps) batter of dosa consistency. Then take the pan (oil it a bit if it’s not non stick) pour 1 ladle of batter & make a dosa. If you are not fat conscious pour 1/2 tsp. of ghee over the dosa while making it. Once dosa is done on both sides, take out spread the coconut & brown sugar/jaggery on it, fold like you fold a masala dosa & put it once more on the pan so that it becomes hot . With 1 cup aatta you could make 4 dosas. Eat immediately, what I mean is it tastes better when it’s still warm.

Method
Boil the potatoes. Peel them and prick the potatoes with a fork.
Fry the potatoes in hot oil till they turn slightly brown.
Drain and set aside.
Heat oil in a shallow pan and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the onions. Fry till the oil seperates.
Add chilli powder,cumin powder and dhania powder and
stir for 5 mins.
Add the yoghurt , salt and the fried potatoes.
Add enough water to cover the potatoes and simmer till
the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Eat with chapathi/nan.

:: Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon

:: Method
Wet grind rice, coconut and salt finely.
Mix 4 t.spoons of the ground flour with 1/2 cup of water, and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.