Kerala Appam – Palappam, is the most popular Kerala breakfast recipe, that are yummy and easy to make. In some parts of Kerala it is also known as lace appam too. Today I am going to post one of the best recipe for appam/ palappam, which is my grandma’s recipe. Many of my readers asked me for my grandma’s special Kerala palappam recipe. So I am sharing this for you people. Appam is usually served with a range of side dishes like vegetable stew, chicken stew or egg curries. If you want you can also serve it with spicy chicken curries. The detailed recipe with step by step cooking pictures follows.
While making this authentic recipe, I cherish all those memories as a child with my grand parents and parents, great food always and the best support. Appam/ rice hoppers are made with fermented rice batter, coconut and yeast. These hoppers have a crispy side with a airy soft in touch and really fluffy center. Appam soft in center and its border is light paper thin crispy with golden brown lace. In traditional authentic recipes toddy/ kallu is used as fermenting agent. Since we do not consume toddy I replaced it with the instant yeast. Appam is really popular in south India and Srilanka. If you found this recipe useful, kindly put your valuable comments and share it with others too. I strongly recommend soaking the rice at 2pm, so that you can grind the rice to a batter at 8 pm or 9 pm. Then leave the batter outside and at morning you can make palappam.( If you leaves the batter outside too long, the batter will turn too sour. ) So keep it in refrigerator after use.
Tips- Pachari/ raw rice is the rice commonly used to make appam batter. If you want you can use idly rice too. Appam is made in appam chatti/ appam pan, then only u will get the authentic shape. If you don’t have one use a flat non- stick pan. I have used tender coconut flesh and tender coconut water to make this batter. You can also use fresh grated coconut and coconut water too. I have used instant yeast and soaked in tender coconut water 1 hour before grinding the rice.
How to Make Kerala Appam Recipe- Palappam- Kerala Style Soft Appam- Lazy Rice Hoppers
Soak the rice for more than 5 hours, Wash and clean the rice after soaking. Drain out in a colander and set aside.
Soak yeast in tender coconut water along with sugar for 5 hours, so it will give a toddy effect and appam will be so soft and airy.
Put the drained rice into the blender along with tender coconut flesh, cooked rice and tender coconut water. Water should just cover the ingredients to grind to a smooth batter.
Pour into a tall steel container or glass bowl and keep covered and rest in room temperature for more than 6 hours, over night is best. After that refrigerate until you need it.
Next day batter will rise to double, before making the appam, add salt to taste and combine well. If the batter is too thick add water to the right consistency, if you add coconut milk then the appam will be more tasty. After fermentation keep the batter in refrigerator for further use too, let it come to room temperature before making.
Appam batter should be flowing consistency, neither too thick nor too thin. Place a appam chatti/ appam pan over heat. If it is iron appam chatti, grease it with oil, mine was non stick one. So I didn't grease my pan. When the pan is hot, Simmer the flame to medium and pour a generous ladle full of batter and immediately turn and tilt the pan in circle so that the batter will spreads in circle.
Cover the pan with a lid and cook until the appam is cooked through and spongy middle and crisper sides. There is no need to flip them. Maintain a medium to low heat all times.
Cook all the appam like this and serve hot along with vegetable stew or chicken stew.
Enjoy!! Happy Cooking and stay healthy.