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Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Palappam

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

  1. Raw rice ( Pachari) – 1.5 cups( see notes)
  2. Grated coconut – 3/4 cup ,heaped
  3. Cooked Rice – 1/2 cup
  4. Sugar- 1.5 to 3 tbsp 
  5. Yeast – 1/4 tsp
  6. Water – 1.5 cups
  7. Salt-  to taste

Instructions:

  • Wash the rice well and soak it for about 4 to 5 hours.
  • Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.
  • Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.
  • Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
  • After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.
  • Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
  • Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
  • Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.
  • STEP BY STEP PICTURES:
  • In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.

  • Soak the washed rice in plenty of water for about  4 to 5 hours. 

  • Add grated coconut and cooked rice into a blender.

  • Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.

  • Grind to form a smooth batter.

  • Next add sugar to the batter.  
  • Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.

  • Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

  • The batter will look something like this,after fermentation.

  • Now add salt to taste.

  • Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.

  • Now the batter will be light and foamy.

  • Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

  • Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

  • Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

  • NOTES

    • You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
    • Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
    • Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
    • Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
    • You may serve appam with Nadan Mutta curryKerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.





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    19 Comments

  • Reply
    Corporate to Kitchen
    July 16, 2014 at 3:48 am

    Lovely shots! & Appams are my all time favorite. I use idli/dosa rice & when I run out of them, then use sona masoori or Basmati rice. I love your appachetti! My mom has a similar one.

  • Reply
    Unknown
    July 16, 2014 at 5:56 am

    all the shots are mesmerising and love the appam shape

  • Reply
    Unknown
    July 16, 2014 at 5:58 am

    all the shots are mesmerising and love the appam shape

  • Reply
    nandoos kitchen
    July 16, 2014 at 2:38 pm

    appam kadala curry! my fav.. Kothippichu mole..

  • Reply
    Shella
    July 16, 2014 at 4:02 pm

    You are just making me miss mum, home and naadu

  • Reply
    Unknown
    July 17, 2014 at 4:37 pm

    beautifully made ! well done for step by step pictures. I had never seen the steps before on any Blog.. gives a real motivation to novices like myself, no!? 🙂

  • Reply
    Lijna
    July 19, 2014 at 3:24 am

    I love the lace of that appam

  • Reply
    AnJ
    February 29, 2016 at 12:49 pm

    Hi, what do you mean by 'raw rice'? I have the dosa rice at home..is it that? Wd appreciate your response, as I am planning to make your anda curry.

    • Reply
      Kurryleaves
      March 2, 2016 at 5:33 am

      Yes you may use dosa rice ,it is same as raw rice( pachari).You can also use basmati rice as mentioned in the recipe.
      Regards
      Vidya

  • Reply
    Unknown
    March 2, 2016 at 2:34 pm

    The Appam came out very well I had used only Dosa Rice I did not add any basmati rice.

    • Reply
      Kurryleaves
      March 8, 2016 at 7:48 am

      Thank You for the feedback.

  • Reply
    Harsha
    March 5, 2016 at 5:36 am

    Thanks alot chechi…..Appam came out soft and tasty…..Perfect recipe for appam….:-)

    • Reply
      Kurryleaves
      March 8, 2016 at 7:49 am

      So happy that it worked well for you.Thank you for the comment.
      Happy cooking
      Vidya

  • Reply
    vidya
    August 4, 2016 at 7:26 pm

    Yeah..it worked really well! Thank you:)

    • Reply
      Kurryleaves
      November 18, 2016 at 10:12 am

      Thank You Vidya

  • Reply
    Unknown
    August 5, 2016 at 3:53 pm

    Hey, Great recipe. Can you let me know where you got that appam chatti. Its different from the regular ones i see in store in kerala. Thanks!

  • Reply
    Unknown
    April 2, 2019 at 5:05 pm

    Thank you for the detailed and step-by-step recipe! Two queries :
    1. What type of yeast ?
    2. If I am storing leftover batter in the fridge, should I salt it? Or add salt just before preparing appams?

    Thank you!

  • Reply
    Unknown
    June 29, 2019 at 4:44 pm

    Thank you so much for the step by step recipe 😊…😍 I tried it and it was too good..

  • Reply
    Alina
    July 19, 2019 at 7:14 pm

    Thank you…

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