Skip to main content

Palappam….The easy way…….(laced coconut pancakes)

Kerala palappm or appam or lace pancakes is a traditional Syrian Christian Breakfast of Kerala, traditionally toddy (kallu) is used to ferment the batter. It is best served with Chicken Stew

Here is a quick and easy way to make palappams. Palappams or lace appams is usually served with Chicken Stew. The lace like fringe of appam gave it the nickname lace appams. This is made up of fermented batter of raw rice, coconut, and yeast. The traditional way of powdering the rice flour, making the kappi, etc etc might be a bit confusing to a person who has just started cooking; those new blushing brides, or those who stay away from home. Traditionally appam is made with rice flour, kappi, and coconut milk and after my marriage I tried the traditional way and it was time consuming and sometimes it flops too. So amma taught me to make appam the easy way. Yeast is the main factor, making the yeast rise up solves all the problem. So all you have to do is put the soaked rice and all the other ingredients in to the mixer grinder jar and grind it nicely, add yeast to it and leave it to ferment for about 7 to 8 hours undisturbed. In cold climate put it over the stabilizer of the fridge or tv (I used to do this when I was living in Mercara, Coorg).

How to make yeast rise.
Put ¾ tsp yeast and 1 tsp sugar into a glass. Take ½ cup warm water (not lukewarm), it should be very lightly warm (tepid water), pour it into the glass. Mix well with a spoon and leave it to rise. You should not disturb it for around 15-20 minutes.

 Instead of the yeast you can add sweet toddy also to the batter.

How to make the batter:
Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
Cooked rice: 1 handful (around half cup).
Coconut scrapings: 1 handful (can add a little more for better taste)
Sugar: 1 tsp.
Salt: 1 tsp.
Egg: 1.(optional)
Water to grind.

Take a grinder jar, put into it the drained and soaked rice, cooked rice, coconut, sugar, salt, egg and little water (can add water accordingly). Grind it nicely. Pour it into a vessel and add the risen yeast and mix it nicely with a spoon. Leave it undisturbed to ferment. The appam batter is ready. The batter should be very loose can add more water to adjust the consistency.

This is how the batter looks just after grinding.

This is how the batter looks after it is fermented (about 6 to 8 hours later)

How to make appams:

Place the palappachatti on the stove. Once it is medium hot simmer the fire. It is best to keep the fire on low and if it is too hot the lace does not form properly. Grease the chatti with oil and pour a scoop of batter into the middle immediately hold the two handles of the chatti and give it a quick twirl to spread the batter around. Do not twirl more than once. Cover and leave for about 2 min. The appam should be ready with slightly browned at the sides.

An Update: If you are using instant yeast, add 3/4 tsp of instant yeast along with the batter grinding. And keep the batter to ferment.
If you don’t like the sides to be brown take out before it starts to brown.
Picture updated on Nov 04, 2013


  1. Nisachechy..I made this appam yesterday..and it came out soo soft and delicious..I was always confused about the ingredients for appam n now i'm sure,i'll follow this recipe of yours forever!Love ur blog..Keep posting.

    1. Yay!! I am so glad Suman, thank you for the feedback!!

  2. Appams look perfect!Will taste heaven with any non veg stews!!..
    ...the edges are lacy and pretty, Nisa!

  3. Hi Nisa..made this appam for a function last night and it turned out so well..everyone loved it so much ..thanks to u..thank u so much

    1. Raji, thank you for coming back with the amazing feedback :)

  4. @Raji, I am glad it turned out well for you dear. Keep visiting dear.

  5. hi nisa aunty. i have tried it.thnks..............

  6. I want to give this a try. Looks so awesome and so easy and well explained.
    Thanks for sharing.

  7. I want to make 100 Vellayappam for a function. I have no idea about the measurements.Can you please help me ?Also it is vellayappam , not palappam.

    1. Hello Vidhya; I am sorry I cannot help you with making 100 palappams as I am a "home chef" and I cook for a family of 4.....never made this commercially!! This is "palappam" as what is commonly called in the Knanaya Community, I belong to kottayam and this is one of our traditional food; traditionally we use "kallu or toddy" to ferment this...and coconut milk and rice flour is used instead of raw rice and coconut....this recipe is a "cheater version" of the traditional one. It was my amma who gave me this recipe after my marriage, so that I could make it easily for my husband!!! Vellayappam, I gather is a bit different in taste and texture and popular in North Kerala.....hope this helps...and thank you for stopping by :) one suggestion is for large quantities it is best to make with rice flour, coconut milk, kappi, kallu etc....

    2. Thank you Nisa for taking your time.I will make in batches.Trying your palappams too .

    3. My Pleasure Vidhya, do let me know how it turns out!!

  8. my appams are always a flop at home. but tried your version this saturday, needless to say it was a huge hit.


Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe : Homemade puff pastry in 15 minutes, can you believe that??  Bakery style  Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry" Easy puff pastry can be made with the most basic ingredients and in under 15 minutes. Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style. Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs. The

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :) is needed to make the pudding silky-satin, and stand tall....and yes it will not you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import