Appam Podi (Kerala-Style Rice Flour for Appam) 400 gms

Recreate the magic of traditional Kerala breakfasts with our Authentic Appam Podi – a finely milled, fermentation-friendly rice flour blend crafted specially to make soft, fluffy appams with lacy, crisp edges. Appam, also known as palappam, is a beloved South Indian dish made from fermented rice batter, often enjoyed with vegetable stew, egg curry, chicken mappas, or coconut milk.

Our Appam Podi is made using premium raw and parboiled rice, ground to the ideal consistency that encourages smooth fermentation and gives your appams that perfect balance of spongy center and lacy rim. Whether you’re preparing a traditional Onam breakfast or a weekend treat, this appam flour ensures authentic flavor and texture every time.

Free from preservatives and chemicals, it’s 100% natural, vegan, and gluten-free – perfect for clean, wholesome eating.

Key Features:

• ✅ Traditional Kerala Blend – Made from select rice types for ideal fermentation and soft, airy appams

• 🥞 Perfect Texture – Light, fluffy center with lacy, crisp edges just like homemade appams

• 🌿 100% Natural & Preservative-Free – No chemicals, additives, or artificial agents

• 🌾 Vegan & Gluten-Free – Clean, plant-based ingredients suitable for all diets

• 🧊 Fermentation-Friendly – Easy to mix and ferment with yeast or coconut water

• 📦 Hygienically Packed – Maintains freshness, shelf life, and nutritional value

How to Make Appam Using Appam Podi:

Ingredients:

• 1 cup Appam Podi

• ¾ to 1 cup lukewarm water (as needed)

• ½ tsp dry yeast or ¼ cup coconut water (for natural fermentation)

• 1 tbsp sugar

• ¼ cup cooked rice (optional – for extra softness)

• ¼ cup thick coconut milk

• Salt to taste

How to cook:

1. Activate Yeast (If using):
   Mix dry yeast, 1 tbsp sugar, and 2 tbsp warm water in a small bowl. Let it sit for 10 minutes until frothy.

2. Make Batter:
   In a large bowl, combine 1 cup appam podi, activated yeast (or coconut water), cooked rice, and ½ cup lukewarm water. Grind or blend until smooth and slightly thick.

3. Ferment:
   Cover and let the batter rest in a warm place for 8–10 hours or overnight, until it rises and turns bubbly.

4. Final Mix:
   Once fermented, add ¼ cup coconut milk, salt to taste, and water as needed to get a thin, pourable batter.

5. Cook the Appam:
   Heat an appachatti (appam pan) on medium heat. Pour a ladle of batter, swirl the pan to spread it, and cover with a lid. Cook for 2–3 minutes until the edges are lacy and the center is soft.

6. Serve Hot:
   Best served with vegetable stew, egg curry, or coconut milk and sugar.