Appam is a healthy and tasty breakfast from Kerala, India. It is a type of pancake made with fermented rice batter and coconut milk. For Kerala Christian’s it is an indispensable recipe during their festive seasons like Christmas, Easter, marriage functions etc.
For appam preparation we need a smooth and light batter. The right batter gives you a soft and lacy bordered appams. In Kerala, they prepare appam batter in 2 ways. Grind raw rice with ingredients and make a smooth batter or combine rice flour with necessary ingredients and make smooth batter . Here I share with you the recipe for soft and lacy bordered appam with smoothly grind appam batter. Make a try and enjoy 🙂
|Recipe Type||Kerala /Breakfast|
|Soaking Time For Raw Rice||4 to 6 hours|
|Preparation Time||30 minutes|
|Cooking Time||1 minutes per appam|
|Fermenting Time for Appam Batter||5 to 8 hours (between 26C to 32C)|
|Serve to||5 to 6|
Ingredients For Appam/Paalappam/Vellayappam/Kerala (Indian) Rice Pancake
|Raw Rice/Pachari||2 Cups||I used Ponni Rice for this recipe|
|Cooked Rice||¾ Cup|
|Grated Coconut||1 Cup||Fresh|
|Yeast||½ Teaspoon||Use fresh and active Yeast|
|Water||1 ½ Cup (approximately)||For Grinding|
|Coconut Milk||1 Cup||Medium Consistency|
|Sodium Bicarbonate/Baking Soda||2 Pinches|
|Salt||As per your taste|
Method For Appam/Paalappam/Vellayappam/Kerala (Indian) Rice Pancake
• Wash and clean rice, soak it for 4 to 6 hours.
• In a grinder/Mixer, place drained rice, cooked rice, grated coconut, yeast, sugar and water. Grind and make a smooth batter form.
• Transfer and cover batter to a big vessel/bowl at room temperature (between 26C to 32C) for about 5 to 8 hours for its fermentation purpose.
• After its fermentation, the batter will be double in its original size. Refrigerate it until you need.
• Before cooking the appam, add salt, baking Soda and coconut milk, combine well. Keep it 30 to 45 minutes in a room temperature for setting purpose. If the batter is too thick, add water to bring it to the light consistency.
• Heat appam pan or deep non-stick pan in a medium/low heat.
• Pour a ladle full of batter in its center. Take and rotate the pan (make sure that the batter is spread in a circular form as well as allow batter to coat sides of pan).
• Cover and cook (medium heat) until the appam’s middle part is fluffy and the edges are crispy and light brown.
Hope this video is helpful for you to make beautiful appams 🙂
Serve appam with Egg Curry, Egg Roast(Egg Curry with Onion Tomato Gravy), Vegetable Stew, Mutton Stew, Chicken Curry, Beef Curry, Prawns Curry and Mutton curry etc. and enjoy 🙂
Notes and Tips
If the batter is too thick, add water to bring it to the light consistency.
Adjust quantity of sugar as per your taste, sweet batter gives you more brown and crispy frilled appam.If you consume appam with curry add less sugar.
Adjust quantity of coconut and coconut milk as per your taste. More coconut milk gives you tasty appam.
Fermentation time of batter will vary upon your room temperature.
Love it…i used to grind the rice with coconut water 🙂
Soma Saha Ray says
I love appam and yours look so perfect. I have it here quite often and they serve with an orange colour sugar and coconut milk.
One of my favourites…especially I like with coconut milk..the sweet version…perfectly made appams!!
Deepa - Veg Indian Cooking says
This looks awesomely delicious Rani. Love the way you have explained the recipe. Very perfectly made, excellent share.