Name: Kerala Paal Appam
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Ingredients: 2 cup Raw Rice; 1 cup Rice (cooked ); ½ cup Grated Coconut; Salt (to taste); 1 teaspoon Sugar; 1 teaspoon Dry yeast (active ); ¼ cup Water (warm, to proof yeast); Water (enough for grinding and making smooth batter)

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Kerala Appam is bowl-shaped thin pancakes made from fermented rice flour batter. They derive their shape from the small special curved shape pan called appam chatti, in which it's cooked.

Traditionally, cast iron kadi were used to ensure even heating and the appam turn out nice and crisp. This is a very popular breakfast in Kerala.

Appams are served with stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney or sweetened coconut milk. The recipe for palappam can be prepared in many ways. the alteration is mainly with the way coconut is added and the fermentation process it involves.

Prep Time 8

Cook Time 30

Total Time 8 30

Served AsBreakfast, Lunch

CuisineBreakfast, Brunch, South Indian

Recipe Taste Salty, Savoury

Servings

Ingredients

Instructions

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Rinse raw rice for a couple of times.Soak the rice in water for 4 hours.
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Proof the yeast by taking about 1/4 cup warm water in a bowl. Add a pinch of sugar and dissolve it. then add the yeast and stir.
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Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy
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Drain the rice and grind it with cooked rice and yeast solution. Add required amount of water and grind all the ingredients to a smooth flowing batter
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pour the batter in a large bowl or pan. cover and keep aside for fermenting for 4 to 5 hours, depending on the temperature conditions. The batter will rise and increase in volume and bubble up.
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Heat a kadai or an appam pan with handles. smear some oil on the kadai. If using non stick kadai, then skip smearing the oil. Spread a ladle full of the batter in hot pan. Turn and tilt the pan ONCE so as to spread the batter
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Do not overlap the first lace layer by turning pan multiple times, else the lace will not come out thin and crisp.
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Cover the pan and let the appam cook. The base and sides would become nicely light golden and crisp. Once hot, the appam can be easily removed from the pan. Ensure the pan is hot by increasing the heat to high in the beginning and then put in sim.
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Make all appams this way. Serve the appams hot or warm with stew or sweetened coconut milk.