Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Appam Recipe | Palappam – These soft and spongy laced rice pancakes usually served with vegetable / meat stew , is one of the most common breakfast dish from Kerala.

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

1. Raw rice ( Pachari) – 1.5 cups( see notes)
2. Grated coconut – 3/4 cup ,heaped
3. Cooked Rice – 1/2 cup
4. Sugar- 1.5 to 3 tbsp
5. Yeast – 1/4 tsp
6. Water – 1.5 cups
7. Salt-  to taste

Instructions:

• Wash the rice well and soak it for about 4 to 5 hours.
• Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.
• Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.
• Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
• After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.
• Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
• Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
• Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

• In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.
  

• Soak the washed rice in plenty of water for about  4 to 5 hours.
  
• Add grated coconut and cooked rice into a blender.
  
• Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.
  
• Grind to form a smooth batter.
  

• Next add sugar to the batter.
  
• Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.
  
• Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
  
• The batter will look something like this,after fermentation.
  
• Now add salt to taste.
  
• Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.
  
• Now the batter will be light and foamy.
  
• Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
  
• Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
  

• Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.
  

NOTES

• You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
• Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
• Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
• Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
• You may serve appam with Nadan Mutta curry, Kerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.