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Kerala Appam Recipe | Palappam – These soft and spongy laced rice pancakes usually served with vegetable / meat stew , is one of the most common breakfast dish from Kerala.
Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:
- Raw rice ( Pachari) – 1.5 cups( see notes)
- Grated coconut – 3/4 cup,heaped
- Cooked Rice – 1/2 cup
- Sugar- 1.5 to 3 tbsp
- Yeast – 1/4 tsp
- Water – 1.5 cups
- Salt- to taste
Instructions:
- Wash the rice well and soak it for about 4 to 5 hours.
- Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.
- Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.
- Transfer the batter to a large bowl.Cover and let it ferment for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
- After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.
- Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
- Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
- Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.
STEP BY STEP PICTURES:
- In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.
- Soak the washed rice in plenty of water for about 4 to 5 hours.
- Add grated coconut and cooked rice into a blender.
- Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.
- Grind to form a smooth batter.
- Next add sugar to the batter.
- Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.
- Transfer the batter to a large bowl.Cover and let it ferment for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
- The batter will look something like this,after fermentation.
- Now add salt to taste.
- Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.
- Now the batter will be light and foamy.
- Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
- Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
- Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.
NOTES
- You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft and fluffy.
- Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
- Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
- Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
- You may serve appam with Nadan Mutta curry,Kerala Egg curry,Egg curry with potato,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curryor even fish molly.
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By Kurryleaves
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19 Comments
Reply
Corporate to Kitchen
July 16, 2014 at 3:48 am
Lovely shots! & Appams are my all time favorite. I use idli/dosa rice & when I run out of them, then use sona masoori or Basmati rice. I love your appachetti! My mom has a similar one.
Reply
nandoos kitchen
July 16, 2014 at 2:38 pm
appam kadala curry! my fav.. Kothippichu mole..
Reply
Unknown
July 17, 2014 at 4:37 pm
beautifully made ! well done for step by step pictures. I had never seen the steps before on any Blog.. gives a real motivation to novices like myself, no!? 🙂
Reply
AnJ
February 29, 2016 at 12:49 pm
Hi, what do you mean by 'raw rice'? I have the dosa rice at home..is it that? Wd appreciate your response, as I am planning to make your anda curry.
Reply
Kurryleaves
March 2, 2016 at 5:33 am
Yes you may use dosa rice ,it is same as raw rice( pachari).You can also use basmati rice as mentioned in the recipe.
Regards
Vidya
Reply
Unknown
March 2, 2016 at 2:34 pm
The Appam came out very well I had used only Dosa Rice I did not add any basmati rice.
Reply
Kurryleaves
March 8, 2016 at 7:48 am
Thank You for the feedback.
Reply
Harsha
March 5, 2016 at 5:36 am
Thanks alot chechi…..Appam came out soft and tasty…..Perfect recipe for appam….:-)
Reply
Kurryleaves
March 8, 2016 at 7:49 am
So happy that it worked well for you.Thank you for the comment.
Happy cooking
Vidya
Reply
vidya
August 4, 2016 at 7:26 pm
Yeah..it worked really well! Thank you:)
Reply
Kurryleaves
November 18, 2016 at 10:12 am
Thank You Vidya
Reply
Unknown
August 5, 2016 at 3:53 pm
Hey, Great recipe. Can you let me know where you got that appam chatti. Its different from the regular ones i see in store in kerala. Thanks!
Reply
Unknown
April 2, 2019 at 5:05 pm
Thank you for the detailed and step-by-step recipe! Two queries :
1. What type of yeast ?
2. If I am storing leftover batter in the fridge, should I salt it? Or add salt just before preparing appams?
Thank you!
Reply
Unknown
June 29, 2019 at 4:44 pm
Thank you so much for the step by step recipe 😊…😍 I tried it and it was too good..
Reply
Alina
July 19, 2019 at 7:14 pm
Thank you…