Kerala Style Appam / Palappam – A Popular Breakfast, Rice Hoppers of Kerala! Crispy on the Edges with a Fluffy Center, these Mildly Sweet Pancakes are a Delight when Savored with a Dish on the Side! This detailed post covers both the recipes of Appam; an Authentic preparation from scratch and an Instant version.
This post was one I never thought I would publish, as Appam recipes are plenty over the internet and I didn’t want to bombard you all with another one from my collection. It all started when a fellow blogger of mine twincookingproject asked me casually knowing that I am Keralite, if I had a recipe of Appam to share. I quickly typed a short write up (as I never had a proper one written nor planned to) and texted her. The next day she sent a picture of her appam and like every other recipe remake, I shared it in my Instagram stories. And then started all the fun! To my surprise, I began receiving so many requests for the recipe and was overwhelmed by the response, that at one point I felt I can’t be sharing this short hand version and should do a better job with a full-fledged recipe.
So here you go, the traditional way in which Appam is prepared in my home! And as a bonus, along with my “from scratch” version, I am also including an “Instant” one which would help many of you make prepare the same tasty fluffy appams at home with ease.
The secret to perfecting this recipe is the fermentation of the batter, and you have various ways to do it. The internet is filled with thousands of recipes and variations, but trust me… this is a foolproof recipe which I have tested many times.
Pro-Tip: If the batter turns out to be thick after fermentation, add ¼ – ½ cup milk or water to thin out the batter.
Best Side Dishes to go with Appam
- Fish Molly/Moilee/ Kerala Style Fish Stew
- Duck Curry
- Chicken Stew
- Mutton Stew
- Beef Curry
- Beef Ularthiyathu
- Chicken Ularthiyathu
- Roasted Coconut Chickpeas Curry/Varutharacha Kadala Curry
- Vegetable Kurma
- Kerala Style Potato Curry
Enjoy, Happy Cooking…!
Follow me on Instagram, try out the recipes and tag @pepperdelighblog or #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!
This is the traditional method of preparing Appam from scratch. The process requires a total of 6-8 hrs of fermentation.
- 1 cup idli rice/pachari (soaked for 4-5 hrs)
- ½ cup grated coconut
- 1 handful of any cooked rice (you can use sona masoori also)
- 2-3 tbsp + 1 tsp sugar
- 1 tsp salt
- 1 tsp yeast
- ¼ cup warm water (for yeast prep)
- 1½ cup + more water / coconut milk / coconut water (for grinding)
-
Rice Prep: Wash n Soak idli rice for 4-5 hrs.
-
Yeast Prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar. Add yeast and allow it to sit for 15 minutes. It will froth by this time. Using a spoon, mix it well. Keep aside.
-
Making Batter: In a blender, grind the soaked idli rice with grated coconut, cooked rice, 2-3 tbsp sugar, and either of water / coconut milk / coconut water (in batches), till it forms a smooth batter. Make sure your batter is not too runny, it should be slightly thick with a pourable consistency.
-
Once the batter is ready, add yeast solution and mix well.
-
Fermentation: Allow it to sit at room temperature for at least 8 hrs or overnight, so that it ferments. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quanitity, ensure to cover the bowl.
-
Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
-
Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
-
Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
-
Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.
This recipe requires lesser fermenting time. Your tasty appams can be made within 4 hours.
- 1 cup palappam podi (Eastern or any other brand of your choice)
- 1 cup rava / sooji
- ½ cup lukewarm water (for yeast prep)
- ¼ tsp yeast
- 1 tsp sugar + 2 tsp + more
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 1 ½ cup + more water
- Salt (to taste)
-
For rava kurukku: Prepare the rava kurukku (porridge) by mixing rava and 1 ½ cup water in a saucepan. Continue stirring and cook on a medium flame until the rava is cooked and water absorbed completely. Keep aside to cool.
-
Yeast prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar, and adding yeast. Allow it to sit for 15 minutes, the mix will froth in the meantime. Using a spoon, mix it well. Keep aside.
-
Making Appam batter: Into a large mixing bowl, add the appam podi, cooked and cooled rava, thick and thin coconut milk, along with 2 tsp of sugar. Whisk until combined well. You can mix it in a blender in batches to make the mixing easier as the rava kurukku is difficult to stir and mix. If the batter is too thick, add water and whisk till it forms a smooth batter. Ensure your batter is not too runny, it should be slightly thick with a pourable consistency.
-
Allow it to sit at room temperature for 4 hrs, to ferment. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quantity, ensure to cover the bowl.
-
Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
-
Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
-
Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
-
Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.