If you think you’ve seen this Kerala Appam here before, you’re absolutely right. It’s very old recipe which I posted 6 yrs back. Wondering Why again?
I got mail from one of my reader Mrs.Jennifer. She wanted to try this recipe for her husband birthday. She requested me to post this recipe with steps by step instructions. So today it’s here with new improved pics and step by step method. I know many of you tried this and send me a positive feedback so I just updated the pics and recipe is pretty much same.
Kerala Appam is bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small special curved shape pan in which it’s cooked. We call appachatti in malayalam. If you don’t have appachatti, Don’t worry…you can get it one from here
These appam is made from a batter using rice, coconut, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it’s cooked in the appachatti with a little oil. Now day’s ready-to-use instant appam podi-powder are available at Indian grocery stores and it is pretty easy to make this recipe, but personally I feel making Kerala appam with old traditional method is always a winner.Traditionally Kerala appam recipe calls for the use of Kallu/Toddy for fermentation of the batter. The alternate methods for fermenting are yeast or cooked appam batter (Thari kurukkuiyathu-Cream of rice) in place of toddy. I have prepared appam recipe with both yeast as well as cooked appam batter.
The recipe for Kerala Appam/Velleappam/Palappam I’m going to share today is one with yeast…Later I will share the other Thari kurukkuiyathu – Cream of rice version for sure. Appam is served with Kerala Fish Curry, Stew, kadala (chickpea) curry, chicken curry or egg roast.
Other Kerala Breakfast Recipe’s You Might Also Like :
How to make Kerala Appam -Appam-Vellayappam-Palappam Recipe :
Preparation for Yeast Solution :
Mix sugar with warm water. Add yeast, keep aside for 10-15 minutes or until a froth appears on the surface. Stirring to dissolve… (Note : Always use fresh yeast)
Preparation for Appam Batter :
Soak raw rice for about 4 hours and drain. Blend with cooked rice and grated coconut in a blender to get a smooth batter. (Note: You can use coconut milk instead of grated coconut while grinding the rice , if using coconut milk then not need to add water or add very little amounts of water or even you can coconut water.) Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or over night.
Heat non stick appachatty on a medium flame.Grease the appachatty with little oil. Pour one ladleful of appam batter to the appachatty. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Close it with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft.
Kerala Appam -Palappam Recipe-How to make Appam
Ingredients
- Raw Rice : 2 cups
- Cooked Rice : 1 cup
- Grated Coconut : 1/2 cup
- Salt to taste
For Yest solution :
- Sugar : 1 tsp
- Dry yeast fresh : 1 tsp
- Warm Water : 1/4 cup
Instructions
- Mix sugar with warm water.
- Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface.Stirring to dissolve. (Note : Always use fresh yeast)
- Soak raw rice for about 4 hours and drain.
- Blend with cooked rice and grated coconut in a blender to get a smooth batter.(Note: You can add coconut water while grinding or instead of grated coconut you can use coconut milk if using coconut milk then no need to add water or add very little water.)
- Mix sugar, yeast solution and salt.Leave the mixture for fermentation for 8 hours or over night.
- Heat non stick appachatty on a medium flame.Grease the appachatty with little oil.
- Pour one ladleful of appam batter to the appachatty. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape.
- Close it with a lid and cook on low heat till the edges are golden brown.
- When the Appam is ready the edges resemble crisp lace and centre soft.Serve with Chicken Stew, Mutton Stew, Veg Stew or any Spicy Curry or even with coconut milk and Enjoy!
Notes
If the batter become too thin, then add some rice flour to it.
If using yeast always use fresh yeast, add it to the batter once its ground finely. Stir and mix very well.
Do try this spongy Kerala Appam with Stew, Egg Curry, or any spicy Fish curry as you wish or with Coconut Milk & Sugar. and enjoy!
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Good luck Bethica! Let me know how it turned out.
Cheers!
Sangeetha
So far I have tried with store bought Appam mix. Next time will try making the batter at home. Hope it comes out well.
Hi Vish, Looks like my reply is coming delayed, sorry about that 🙁 I'm away on a short trip. Yes, I have tried making in winter and it ferments well for me. Where do you live Vish? Try keeping the batter inside the oven preheat the oven to 200 degree F and switch it off, and keep the batter inside the oven leaving the oven lights on and leave it overnight. Always use stainless steel vessel to store and also don't use iodised salt, since this will delay the fermenting process.Use rock salt or non-iodised salt and also yest plays major role in fermentation process,so always use active yeast(if your using ).Hope this helps! Let me know if are still stuck and we could try and find other solutions.Do revert to me with feedback if you try.
Cheers!
Sangeetha
Hi Sangeetha – I have tried to make appam several times and failed – I can't seem to get the dough to rise/ferment as neede 🙁 I plan to give your recipe a shot, but was curious as to whether you have tried making this in the winter – I have heard that that the dough needs a certain amount of humidity to rise/ferment correctly.
Hi Niren, Your comment made my day :)Thanks a lot for trying out this recipe. Great to know that you liked it with mutton stew. I do hope you will like other recipes too..
Cheers!
Sangeetha
We tried appam on Sunday for small party paired with your mutton stew ,we followed measures and procedures as it is from your recipe and appam turned out great,perfect and crisp with laced edges.We can say it is a heavenly treat and world's best combo.One of our friends helped us in making it with appachatti.
We had a lovely treat on Sunday and we totally loved the combo.
After trying this we feel like having this combo often and going to make it for sure,this is defenitely worth trying recipe.
Thanks for sharing this awesome recipe.
Niren
Sorry instead of cup i have wrongly typed tbsp. It is 1 cup not 1 tbsp. Sorry for any inconvenience i have corrected it and thank you for bringing it to my notice.Do try and let me know the outcome!
Happy Cooking!
Sangeetha
is 1 tbsp cooked rice enough for 2 cups of raw rice? I never prepared this before, so wanted to give a try. When I lukd through other recipes, most say at least 1/2 cup of cooked rice for this measurement. Can u confirm this?
@ Anonymous, Thanks for sweet note 🙂
Lots of good reading here, thanks! I was browsing on yahoo when I uncovered your submit, I’m going to add your feed to Google Reader, I look forward to more from you.
Thx anonymous.
@ pranis thx,i too use rice flour sometimes 😀
looks delicious
today i made the batter for tomorrow's vellayappam..i use the rice flour..easy job
Yuummyyy Appams. Hmmm I wish i have it for my lunch today. 🙂