Before we get started with How to make Appam/Kerala Appam Recipe, let’s get to know what is appam.
Appam is a very popular South Indian and Kerala breakfast. Appam is also known with another name that is palappam.
It’s basically South Indian Crepe or a pancake made from fermented rice batter with coconut,
it’s a gluten-free, vegan and popular morning breakfast or brunch recipe served with Kadala Curry, vegetable stew or sweetened coconut milk. Puttu and Idiyappam are the other two popular south Indian Breakfast from Kerala.
Appam Recipe without yeast, Traditionally appams are fermented with toddy, its a local alcoholic drink from palm flower or coconut flower, Toddy is also called as “Kallu” in both Tamil, Telugu and Malayalam local languages, and in Hindi, it is called “tadi”.
As toddy is not available in all the places especially cities, dry active yeast works as a very good substitute. But there will be a difference in the taste when you make it with dry active yeast. But traditional method calls for toddy.
This is going to be the Dry active yeast version.
The batter is made from soaked raw rice, cooked rice and soaked urad dal ground with fresh & thick coconut milk and coconut water or drinking water. fermented and pan-fried like dosa.
Serve them hot with Kadala curry or vegetable stew or sweetened coconut milk flavoured with cardamom. but the great combo is to serve appam with kadala curry.
HOW TO MAKE APPAM/KERALA APPAM RECIPE/South Indian APPAM RECIPE
- Regular raw rice – 2 cups
- parboiled rice – 1 cup
- Poha – 1/2 cup
- Coconut milk – 1 cup
- dry active yeast – 1/2 teaspoon
- sugar – 2 tablespoons
- salt as necessary
- water as necessary
- oil as necessary
HOW TO MAKE APPAM/KERALA APPAM RECIPE
Preparation of Appam Batter:
- Wash the 2 cups regular raw rice 2 to 3 times and drain the water.
- Add 2 cups washed regular raw rice and 1 cup parboiled rice in a bowl add water and soak them for 4 to 5 hours.
- Dairn the water and add to the grinder.
- Add 1 cup thick coconut milk, poha, dry active yeast, salt and sugar.
- Now add as necessary Warm Water to activate the yeast.
- Grind all the ingredients to a smooth and fluffy batter.
- pour and cover the batter in a large bowl and keep it aside to ferment for 8 hours.
- Fermentation depends upon the climatic conditions.
- If you stay in a cold region make sure you keep the batter in the warm place and ferment it for 12 hours.
- After the fermentation, the batter should rise and double up the next day.
- The batter should look bubbly soft and aerated and should be little runny than dosa batter.
- Now Heat up an Appa Kadai smear some oil and spread a ladle full of batter.
- Turn and tilt the Kadai to spread the batter.
- Cover the pan and let it cook until the base becomes golden. Make all the appam with the rest batter in the same process.
- Serve Appam hot with Kadala curry or vegetable stew or sweetened coconut milk.
Let me know in comments If you have tried it at Your home ?
Rate your experience please do subscribe and share.