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 or make in normal skillet or nonstick pan like pancake. They are fairly neutral in taste and mostly served with some spicy curry or stews.
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 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.
- Raw Rice : 2 cups
- Cooked Rice : 1 cup
- Grated Coconut : ½ cup
- Salt to taste
- Sugar : 1 tsp
- Dry yeast fresh : 1 tsp
- Warm Water : ¼ cup
- 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 Stewor]Mutton Stew or veg stew or any Spicy curry or even with coconut milk and Enjoy!
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.
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