Kerala Palappam

The initial memory of appam for me is my grandfather getting a small bottle of toddy the night before making appams. Ammama would pour that into the batter and the next day morning the fermented batter would be used for making Velleppam or Kallappam. Later on yeast was used to ferment the batter. And thus using toddy was slowly phased out. The recipe I followed till date to make appam was that of my mothers. The appams were soft and delicious. But I always wished for those golden laces on my appams. That search ends with this recipe.

The surprising element for me was that the batter gets fermented within 1.5 hours. I got up at 7 am, ground the rice to make the batter and was making delicious appams at 9 am! They are hands down the best appams I ever had!! I adapted the recipe of Lathika George for making these palappams. Do try the recipe and let me know how you liked it!

Kerala Palappam

Lejna

Your search for the perfect golden laced Kerala Palappam ends here. This recipe yields the most beautiful and delicious appams in no time!

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Prep Time 15 mins

Cook Time 30 mins

Fermentation 1 hr 30 mins

Total Time 2 hrs 15 mins

Course Breads, Breakfast, Main Course

Cuisine Kerala Cuisine

Servings 3 people

Equipment

• Appam pan

Ingredients

  

• 1½ cup Jeerakashala rice/small grained rice
• ¼ cup Cooked rice
• 1½ cup Coconut milk
• 2 tbsp Sugar
• ½ tsp Yeast
• 2 tbsp Warm milk
• 1 cup Water
• Salt as per taste

Instructions

 

• Wash and soak the rice grains for atleast 3 hours or even overnight.
• Grind the rice with ½ cup of water to form a smooth batter. Don't add too much water while grinding.
• Add in the cooked rice and grind till you get a smooth batter. Pour this batter into a deep vessel.
• Mix the warm milk and yeast till the yeast is well dissolved.
• Pour the yeast mixture along with the coconut milk, remaining water and salt, into the ground rice batter and mix well. Check whether the batter is in a smooth flowing consistency. The batter should not be thick , it should pour freely, but not too thin either. Add water to reach the desired consistency.
• Keep the batter aside in a warm place for 1-2 hours, the batter would double in size. Give the batter a nice stir with the ladle now let's start making the lacy appams.

Making The Appam

• Heat the appam pan. Pour in a ladle of batter into the pan. Hold the pan on both the sides and swirl the pan to get the batter around the pan. The remaining batter would settle in the middle. Close the appam pan with a lid and cook till the middle portion is well cooked and the golden lacy sides appear. Adjust the stove flame, if it's high heat the sides will become too brown and the middle portion won't cook well.
• When pouring the batter ensure you take adequate amount of batter. Too much batter and you end up with an appam thats too thick in the middle, too less batter and you will have trouble in getting the batter in a round shape when you swirl it.
• Cook the appams in the same way and pair them with stews or spicy curries!

Keyword appam, Breakfast Appam, Kerala Appam, Kerala Breakfast, Paalappam