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HOW TO MAKE KERALA TRADITIONAL PALAPPAM RECIPE WITH  YEAST

HOW TO MAKE KERALA TRADITIONAL PALAPPAM RECIPE WITH  YEAST

Appam is a thin Pancake made with fermented rice and coconut traditionally cooked in an ‘appachatti’, a deep pan similar to wok but considerably small. They are popular in Kerala, Tamil Nadu and Srilankan Cuisines. They are served best for breakfast or dinner with Egg curry or Vegetable stew or Kurma.

INGREDIENTS [ 12 – 15 appams ]

  • Idli rice or raw rice – 1 ½ cup
  • Coconut milk of medium consistency – 1 ½   or as needed
  • Cooked rice – 3 tbsp
  • Instant dry Yeast – 1 tsp
  • Sugar –  1  ½ tbsp
  • Salt to taste
  • Appam pan

NOTE – No need to activate the yeast , as I have used instant dry yeast .

METHOD

Wash and soak the rice for 4 hrs.

Drain the water and transfer the soaked rice to a mixie jar .

Add yeast + sugar + cooked rice and grind .

Now gradually add the coconut milk and grind into a thin smooth batter .

Transfer the batter to a big bowl .

Add salt and mix well with hands .

Adjust milk / coconut milk if the batter is thick .

Cover well and keep aside for fermentation.

Ferment it for 4 hrs.

Once the batter ferments well, don’t beat or mix  the batter.

Use froth and make appams .

METHOD FOR MAKING APPAMS

Heat a non stick or cast iron appa chatti.

Pour a ladle of appam batter to the hot appachatti .

 Swirl the chatti in clockwise direction till the batter spreads.

As the batter is  thin, it will spread evenly.

Pores and air pockets  will get formed immediately .

Cover and cook the appam on medium flame. It will cook in its own steam .

No need to flip it and no oil should be used.

Open and check .

Once done remove and serve .

TIPS FOR MAKING KERALA APPAMS

  1. For soft Appam , use fresh coconut gratings to get spongy and soft Appam.
  2. Instead of water to grind batter, use coconut milk  for a rich appam with coconut aroma .
  3. Sugar gives  slight sweetness , crispy texture and bright colour.
  4. If you don’t have yeast is optional then ferment the batter overnight .
  5. You can take a part of grounded batter 1/4 cup and heat it, it becomes like a paste. Now add it and grind the batter once again. This may also be used as a method if you skip yeast.
  6. While pouring the batter the appachatti should be very hot , only to get perfect pores and crispiness.
  7. Batter consistency should be thin, for easy spreading swirl.
  8. Swirl the pan only once to get a thin coating along the edges , which helps in getting  thin crispy edges and spongy centre.
  9. Sometimes very little rice batter is cooked to get a paste texture called kappi  and added back to the batter  This process is called Kappi kachinnu, it helps will the fermentation and makes the appam softer. This is a process very popular in Kerala, similar to tangzhong used in bread baking.
  10. Consider buying two aapam pans if you have a big family or everyone dines at the same time. Coz cooking aapam does take some time.
  11. Egg aapams can be made by breaking an egg on top of the swirled batter .You can mix it up with a ladle or let it remain as bull’s eye. Sprinkle a bit of salt and pepper powder .

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