Appam, often referred to as “palappam,” are a popular and delightful pancake from Kerala cuisine, celebrated for their lacy texture and fluffy interior. This traditional dish is made from a blend of ground, fermented rice and coconut batter. The Appam Recipe Kerala Appam is a perfect representation of South Indian culinary expertise and is both vegan and gluten-free, making it suitable for a wide range of dietary preferences.
Appam Recipe Kerala Appam
Preparation Time: 4 hours
Cooking Time: 30 minutes
Fermenting Time: 1 hour 15 minutes
Total Time: 5 hours 45 minutes
Cuisine: Kerala, South Indian
Course: Breakfast, Snacks
Diet: Gluten Free, Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients
- 1.5 cups regular rice (or a mix of parboiled and regular rice)
- 2 cups water (for soaking)
- ¼ cup thick poha (aval or flattened rice) or puffed rice or cooked rice
- ½ cup grated fresh coconut
- ¾ cup water
- ¾ teaspoon dry active yeast or ½ teaspoon instant yeast
- ½ teaspoon salt (or to taste)
- 2 tablespoons sugar (or to taste)
Instructions
1. Rinse and Soak Rice: Begin by rinsing the rice several times under water. After rinsing, soak the rice in water for 4 to 5 hours to soften it.
2. Prepare Batter: Drain the soaked rice and transfer it to a blender or mixer-grinder. Add the grated coconut, poha or cooked rice, salt, and sugar. If you didn’t soak the poha separately, you can rinse it before adding to the blender.
3. Blend the Ingredients: Add ¾ cup of water to the blender and grind the mixture until you achieve a smooth, flowing batter. The consistency should be similar to that of pancake batter.
4. Ferment the Batter:
- With Instant Yeast: Sprinkle the instant yeast evenly over the batter and mix thoroughly. Cover the bowl with a lid or plastic wrap and let it ferment for 1 to 2 hours, until the batter doubles in volume and becomes airy.
- With Dry Active Yeast: Dissolve the dry active yeast in 1 to 2 tablespoons of lukewarm water. Stir to mix well and add this yeast solution to the batter. Mix thoroughly and cover the bowl. Allow the batter to ferment overnight or for 8 to 12 hours, depending on the temperature. The batter should rise and increase in volume by the next day.
5. Cook the Appam: Heat an appam pan or a kadai with handles. If using a non-stick pan, you can skip greasing it with oil. Otherwise, spread a thin layer of oil on the pan. Pour a ladleful of batter (about ⅓ to ¼ cup) into the pan. Tilt and swirl the pan to spread the batter into a thin, round circle. Keep the heat at medium-low or medium. If desired, drizzle some oil around the edges.
6. Cover and Cook: Cover the pan with a lid and cook until the base of the appam turns a light golden brown with crispy edges. Carefully lift the cooked appam with a spatula and transfer it to a plate. Continue with the remaining batter, adjusting the heat as necessary.
7. Serve: Keep the cooked appams covered with a kitchen towel to keep them warm and soft. Serve hot or warm with a side of vegetable stew or coconut milk sweetened with jaggery and flavored with cardamom powder.
Notes
The approximate nutrition data provided is for one appam only. The Appam Recipe Kerala Appam captures the essence of traditional South Indian cooking and is perfect for breakfast or a snack. Enjoy these delightful pancakes with your favorite accompaniments for a truly authentic Kerala experience.