Fragrant Brown Rice Appam flour
Made from unpolished( been) Mullankazhama fragrant rice.
High fibre, high satiety, healthy, tasty appam flour
Pre-roasted and finely ground, ready to use
Suitable for appam, idiyappam, roti
Making it easier and healthier with ready-to-prepare pre-roasted appam flour from fragrant brown rice. This pre-roasted, fragrant brown appam flour is from Mullankazhama fragrant rice. This is a light brown coloured flour. With this flour, you can save on the effort of soaking and grinding rice for appams.
This is a high fibre , high satiety, healthy, tasty appam flour. Prepared from brown rice this is a high-fibre breakfast with rice.
Mullankazhama brown rice is known for its high level of Manganese and Iron. It also has relatively high antioxidant activity. This flour made with unpolished brown rice carries that full nutritional value.
Already roasted, you can make appams without going through the effort of soaking and grinding the rice.
The evening/night before you need the appams
Grind the grated coconut along with some water. Add this flour and do the final grinding to mix the coconut and flour well.
Add yeast or sourdough starter into the batter Your batter will be ready in the morning Pour into appam pans & whirl the batter and let it cook slowly. The batter gives a nice brown crisp, lacy edge and a dull white appam.
You are ready with one of the most delicious breakfasts in Kerala!
The same fine flour can be mixed with hot water to make idiyappam dough( nul puttu or instant rice sevaiyya ) and press the dough balls through the idiyappam maker.
This flour can also be used to make quick rice rotis ( called orottis in Kerala) with grated coconut ( optional) , finely chopped shallots , coriander greens, green chillies, garlic and salt to taste. Again mix the dough with hot/warm water. Add the chopped veggies and spices. Press the dough on a flat surface like you do for bhakris and cook them on the chappathi tava. Another quick and easy Kerala breakfast is ready.
Store in an airtight container in a cool place .
Refrigerate if keeping the flour for longer
Be the first to write a review