APPAM RECIPE

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Appam, also known as ” Vellayappam” or “Palappam” is a traditional South Indian dish eaten for breakfast or dinner mainly in kerala. It is a thin, fluffy pancake made with fermented batter of rice and coconut. It has a crispy edge and soft in the middle which taste delicious with sweet coconut milk, vegetable stew or egg kuruma. Appam is cooked in a special pan called ‘Appachatti’.

About The Recipe

Appam is my son’s favourite dish for breakfast. So i make them once in two weeks. Appam can be made with a local alcoholic drink called Toddy- which is a drink made from palm flower or coconut flower. This was the method used earlier or where toddy is readily available. I make these appam using yeast. I add fresh grounded coconut while grinding the batter.

Appam goes very well with vegetable stew, egg kurma, kadala curry or sweetened coconut milk mixed with banana.

To make the sweetened coconut milk, mix sugar or jaggery with coconut milk along with a pinch of salt to balance the flavour. Pour the desired amount of this coconut milk to the palappam and mix all together along with some ripe baby bananas or robusta

How To Make Appam

1. First rinse 2 ¾ cup raw rice in water a few times. Then soak the rice with water for about 5-6 hrs. Cover with a lid while soaking.

2. Drain all the water. Now add the drained, soaked rice to a blender. Add ½ cup of fresh grated coconut, 1 ¾ cup regular boiled rice, salt as required.

3. Add 2 cups of water ( more or less; adjust as required ) and blend all of them together to a smooth and flowing batter.

In case you find that the batter is thin, add a few tablespoons of rice flour to thicken it.

4. Add 1 teaspoon of sugar and a pinch of instant yeast and dissolve it in a tablespoon of water.

5. Add it to the batter made and mix it well.

6. Now cover and leave the better overnight. After leaving with instant yeast this is how it should look.

7. This is how the batter looks in the morning. It is doubled in size.

Make appam

8. Heat the appachatti. Pour about half cup of the batter into the hot pan.

9. Tilt and turn the pan to make it round in shape. Cover and cook the appam for 2 mins or until the base is light golden color and the center is soft and fluffy.

The pan should not be too hot. Otherwise the appam cooks faster and there is a chance of burning. Always keep the pan on medium flame. 

10. Take and serve the appam hot. Repeat with the remaining batter and make as many as you need. You can refrigerate the remaining batter and use it within 1 day.

Recipe Card

NUTRITION FACTS

Calories: 153Kcal | Carbohydrates: 292.5g | Total Fat: 90.75g | Saturated Fat: 37.5g | Sugar: 6.9g | Protien: 28.5g | Fiber: 19.35g | Vitamin C: 15mg | Sodium: 81mg | Iron: 15mg | Vitamin B: 10-15mg |