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Kerala Appam Recipe

Kerala Appam Recipe / Appam without yeast Recipe/ Appam without Appachatti/Appam Pan 

Kerala Appam Recipe / Pallappam recipe/ fermented rice and coconut pancakes / Hoppers  is made with rice and fresh coconut with or without yeast.Its popular among Kerala breakfast recipes that are healthy. Kerala Appam  going best with egg / mutta curry, Chicken Curry.

 

Ingredients:
Rice                    2 cups
Boiled rice          1/2 cup
Grated coconut   3/4 cup
Yeast                  1/2 tsp
Sugar                 1 tbsp
Salt                    as needed
Water                 as needed

Method 
1) Sock the rice in water for 3 to 4 hours or overnight.

Add the remaining items and grind all of them together. Add water to the dough until the dough is consistently thick, not too watery or not too thick while poring it.

2) Keep the dough overnight for fermentation. When it gets fermented, it almost doubles up in quantity. So make sure you are keeping the batter in a vessel that is big enough for the batter.

3) Heat the appachatty / appam pan on the stove. Use some oil only if it is a not non-stick pan. (I regularly use the non-stick pan, and hence do not use oil).

4) Pour a ladle full of the batter into the pan. Lift the pan, tilt and turn it in a full circle so that the dough spreads uniformly into the sides. Keep the pan back on the flame and cover it with a lid. Because of the shape of the pan, most of the dough will settle in the middle, thus leaving the sides in a lacy design and the center thick.

5) The appam will be ready in a couple of minutes. Serve it hot with your favorite side dish.

Notes: 

  1. Traditionally appams are fermented with kallu (toddy – the alcoholic drink from coconut trees or palm trees). In this recipe I have used yeast, since toddy is not widely available. However the appams fermented with toddy has a special taste.
  2. Half cup of boiled rice is added to the rice before grinding it, this will help the appams to be softer. However, if the amount of boiled rice is more, chances are that the appams will turn more sticky.
  3. Keep the batter overnight for fermentation. Now if the weather is too cold, it might be a good idea to use look-warm water to prepare the batter.
  4. You can add coconut water instead of normal water, that will help fermentation. And with coconut water the appams will taste better.

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