Kerala Appam with recipie

Appam (or Aapam) is a very popular breakfast item from Kerala. It is also made in Tamil Nadu and Sri Lanka. These are spongy pancakes made with fermented raw rice and coconut batter. It is also known as the Palappam. Traditionally Kallu (toddy) was added to the aapam to aid fermentation thus giving its name Kallappam. Nowadays yeast is used instead. People who cannot find yeast or do not prefer yeast can use cooking soda (also called appam soda) to the batter just before making the aapams.

Recipe for AppamPreparation 
Time : 10 hoursCooking
Time : 30 minutesServes : 4

Raw Rice – 2
 cupsShredded coconut – 3/4
 cupCooked rice – Handful (You could also use pressed rice/poha/aval instead)
Yeast – 1 tsp
Sugar – 2-3 tsp
Salt – as needed

Soak the rice for 2 hours. Grind coconut and cooked rice together in a blender first until smooth.To this add the soaked rice and grind everything together. The batter should be smooth.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight. The batter more than doubles with the yeast added.Make Appam in the appam kal else make it like pancakes on regular pan. No need of adding oil. Pour a spoonful of batter and spread using circular motion by holding the handle of the appam pan. Some people like the center to be thick and spongey. If that is the case add little extra batter. If not make thinner appams.Cover with a lid and let it cook for couple of minutes. If you prefer to have appams with lacy browned edges, cook it for 1-2 minutes extra.TipsIf you do not like the smell of yeast, add a pinch of baking soda 30 minutes before making the appams.

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