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Main Course

Palappam (South Indian Appam)

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 5 servings

1 cup Rice flour
3/4 cup Dry or Fresh Coconut — grated
1/4 cup Water
1/4 tsp Yeast
3 tbsp Sugar
11/2 To Thick coconut milk
1/4 tsp Salt

Preparation

Step 1
Combine the sugar, lukewarm water and yeast and left to cool, till it becomes frothy.
Step 2
Mix together the remaining ingredients and beat in a blender for 2 minutes. :- The batter should have almost smooth,yet little rough consistency).
Step 3
Add the yeast and run for another 1 minute.
Step 4
Cover the bowl and prove for 6 to 8 hours.
Step 5
Need to loosen the consistency, add 1/2 cup coconut milk.
Step 6
Heat an µAppam¦ pan, ladle 1/4 cup of the batter into the center of the pan.
Step 7
Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter.
Step 8
Cover the pan and cook, edges ought to have a golden brown crust.
Step 9
Goes well with stew or egg roast.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Palappam (South Indian Appam)

Ingredientsfor 5 servings

1 cup Rice flour
3/4 cup Dry or Fresh Coconut — grated
1/4 cup Water
1/4 tsp Yeast
3 tbsp Sugar
11/2 To Thick coconut milk
1/4 tsp Salt

Preparation

Step 1
Combine the sugar, lukewarm water and yeast and left to cool, till it becomes frothy.
Step 2
Mix together the remaining ingredients and beat in a blender for 2 minutes. :- The batter should have almost smooth,yet little rough consistency).
Step 3
Add the yeast and run for another 1 minute.
Step 4
Cover the bowl and prove for 6 to 8 hours.
Step 5
Need to loosen the consistency, add 1/2 cup coconut milk.
Step 6
Heat an µAppam¦ pan, ladle 1/4 cup of the batter into the center of the pan.
Step 7
Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter.
Step 8
Cover the pan and cook, edges ought to have a golden brown crust.
Step 9
Goes well with stew or egg roast.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

35 min|4 servings|5

Breakfast

Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...

40 min|4 servings|5