Friday, May 09, 2014

Kerala Appam Recipe


Print Friendly and PDF
kerala appam

Kerala Appam Recipe- appam or palappam also known as Srilankan hoppers is one of the most favorite breakfast of Kerala; its vegan and gluten free too. In some parts of Kerala it is also known as Lace Appam. Usually, appam is made for an elaborate Sunday breakfast and paired with mutton or chicken stew....I remember indulging in appam and stew as a kid after Sunday Mass.......or when there is a special occasion in the family...palappam and stew is the preferred choice.

Towards, the North of Kerala, appam is known as vellayappam, but I have noticed that both are totally different as palappam is fermented traditionally with "kallu" or coconut toddy and nowadays with  yeast. For vellayappam it is fermented with coconut water itself and a pinch of baking soda....though I have tried it a few times, but was not satisfied with the result hence it still has not found its place here on the blog.

Back in October 2010 I posted palappam recipe and at at that time, I used active dry yeast which has to be proofed or make the yeast rise with tepid water and sugar.......and in that recipe, there is an addition of egg; which was amma's tip to make the appam tender in the middle and crispy and lace like on the sides......so, after I started using instant yeast....I started omitting the egg and the appam turns out absolutely perfect!! .....also, back in 2010  I really did not know a thing or two about blogging or photography.....so, later in 2013, I updated the picture (as the original picture was really blurry)....some of my relatives and friends tried the recipe and it was a success...I even got a comment asking how to double this recipe for making 100 appams!!

Again, proofing active dry yeast was not a breeze for some....though when I get personal mails and messages, I'd help as much as I can from this side of the computer :) as I started getting good quality instant yeast...I started making appam with that....and the best thing about instant yeast is that, you do not need to proof it...adding it while blending is enough (the slight heat from the blender helps in proofing) even for pizzas I now use instant yeast....and it is so easy and during the summers it will rise within an hour or two.... .....again, when someone asked me for easy vattayappam....I posted that and let me say....both palappam and vattayappam batter is almost the same....though for vattayappam batter should be thick.

Let me also mention that these days, I make appam for dinner....the reason is that it just takes 2-3 hours (during summers) for the batter to rise...so, I just have to remember to soak raw rice....and grind the batter at about 5 pm and and by 7.30-8.00 pm appam batter is ready!! (remember I mentioned just adding instant yeast while blending is enough for it to proof)......again, the step by step pictures are taken at night and the batter pics when I grinded in the evening....the final picture was taken next morning.

Some like the laced sides to be a little bit browned....some like it to be all white....if you prefer the former....just leave it on the "appa chatti" for a few seconds longer.

There are non stick appa chatti or appam pans......but I prefer to use my old iron appa chatti.

Amma used to tell me that during her younger days, she used to make with fresh rice flour and it was such a tedious process .....and with high speed blenders hitting the market.....making with soaked raw rice is easy.....still if anyone wants to know the traditional method of making with rice flour, kappi etc...feel free to inbox me :)

So lets make appams! You know what?? making appams were easier than writing this post!!

Step By Step Method:
Make sure you soak raw rice for at least two hours....I usually wash and clean the rice after soaking. Put the drained rice into the blender, add in 1 cup grated coconut, 1 cup cooked rice, sugar, and salt.

Add 1 tsp instant yeast and water....do not add too much water....water should just cover ingredients.
Grind to a smooth batter.

Pour into a steel container or glass bowl....and keep it for 2-3 hours or until the batter ferment and rise up.....although weather plays an important part in the fermentation....keep this factor in mind....if you live in a cold place....it might take overnight or anywhere between 4 to 6 hours atleast.
Once the batter is ready, just mix with a ladle and if the batter is very thick you can adjust with water (remember we did not add much water while grinding)....the batter should be of flowing consistency....neither too thick nor too thin, do not forget to check salt too.

This is my worn out  old iron appa chatti or appam pan, place it over heat, and lightly grease it with a cloth dipped in oil....simmer the fire to medium, and pour a generous ladle full of batter, immediately turn and tilt the pan in circle so that the batter spreads in circle. Cover and let it cook for 2 min.....as I mentioned earlier, some like the sides to be nicely browned and crisp....some like it to be on the whiter side....there is no need to drizzle oil over appam....but covering with a lid is important as the steam from it will help the center part to get cooked. Open the lid, and once the sides are crisp....remove and serve....make the rest of the batter the same way.

Serve hot!

 Print Friendly and PDF

Kerala Appam Recipe


PREP TIME: 3 hours    |  COOK TIME: 30 mins    |  AUTHOR::
  Kerala appam  

  INGREDIENTS

  • Raw White Rice: 2 cups.
  • Grated coconut: 1 cup.
  • Cooked Rice: 1 cup or one handful, I used left over matta rice.
  • Sugar: 1 tsp.
  • Instant yeast: 1 tsp.
  • Water: 1 cup or as needed.


  METHOD:

  1. Soak raw rice for at least two hours. Put the drained rice into the blender, add in grated coconut, cooked rice, sugar, and salt.
  2. Add 1 tsp instant yeast and water, water should just cover ingredients. Grind to a smooth batter.
  3. Pour into a steel container or glass bowl and keep it for 2-3 hours or until the batter ferment and rise up.
  4. Once the batter is fermented, mix with a ladle and if the batter is very thick you can adjust with water.
  5. Place appa chatti over medium heat, and lightly grease it with a cloth dipped in oil. Pour a generous ladle full of batter, immediately turn and tilt the pan in circle so that the batter spreads in circle.
  6. Cover and let it cook for 2 min. Covering with a lid is important as the steam from it will help the center part to get cooked.
  7. Open the lid, and once the sides are crisp, remove and serve.
  8. Make the rest of the batter the same way.
  9. Serve hot with Chicken Stew

NOTES

  • Traditionally white rice flour, freshly grounded is used to make the appam batter. Hence regular white rice is most suitable than basmati or any other variety.
  • Fermentation depends mostly on climate and the type of yeast; during the summers of Kerala, it just takes around 2-3 hours for the batter to rise. During Monsoons and winters; it takes up to 5-6 hours. I use instant yeast; which proofs much faster than active dry yeast.

©Copyright Reserved 2010-2014, Nisahomey.com

34 comments:

  1. Nisa, thank you very much for this post. my daughter loves appam. Sometimes mine come out very well mad sometimes they are a total flop. Now I will try this recipe.

    ReplyDelete
    Replies
    1. Try this method Shubha,its never fail!! but make sure that the yeast is fresh (once opened refrigerate it) Thanks for stopping by :)

      Delete
  2. These appams are so nice and fluffy..really

    ReplyDelete
  3. THERE IS AN EASY FORMULA IN OUR HOUSE.WE NEVER WORRY ABOUT YEAST OR KALLU [ IN GOOD OLD DAYS KALLU WOULD MAKE AAPPAM EXTREMELY SPONGY AND TASTY] WHAT WE DO, WE ADD 1/2 UNIT RICE FLAKES [AVAL. ] SOAKED IN FRESH WATER AND ADDED DURING THE GRINDING OF RICE.THIS WILL FERMENT THE BATTER MORE AND PREDIGEST IT QUICKLY.WE ADD A PINCH OF BAKING SODA DEPENDING UPON THE AMOUNT OF FERMENTED BATTER.WE USE NON STICK COOKWARE .TRY IT AND POST YOUR EXPERIENCE.

    ReplyDelete
    Replies
    1. Hello Damodaran Swaminathan, thank you for stopping by and for the amazing tips....I am sure readers would love this...but again, as I mentioned in the post...it is vellayappam that you have mentioned....palappam is traditionally made with fresh rice flour, kappi, coconut milk, and kallu....which is a common breakfast in the Syrian Christian Community.....now made easy with grinding raw rice...I will surely try your version, coz I have failed miserably when I tried to make vellayappam...again thanks a ton for the tips, keep visiting :)

      Delete
  4. They have turned out so beautiful! Wish I could taste them now.

    ReplyDelete
  5. My idea of a perfect breakfast in form of appam. Excellent preparation.
    Deepa

    ReplyDelete
  6. perhaps I was the last one to try and test and leave a comment on your previous post on appam. I used to fail everytime while making appams at home. and my son is too fond of it. he can eat it as bfast lunch or dinner. your recipe is a sure keeper. specially adding yeast along with rice was totrally new to me. but i dont understand in what way the above mentioned recipe differ from the previous post..also Once you mentioned in an email that you would post your tips on how to use iron chatti to replace non stick pan. am looking forward to that post chechi.

    ReplyDelete
  7. Mitha, the old appam recipe which I posted was with active dry yeast which had to be proofed and I used egg in it......so, I thought, I will share this much easier one with instant yeast....where you just have to add the yeast to the blender......and some more tips...yes, Mitha...I remember that I mentioned that I will help you with seasoning an iron chatti or pan.... though I have taken some pics long back...when I seasoned this particular iron chatti....(though the pics are not that fantastic) I really dont know whether you guys will appreciate a no recipe post....sometimes, I wonder whether I should share to my FB page...let me see what I can do about it....thanks for your comments though I do miss our chats :)

    ReplyDelete
    Replies
    1. hey when i follwed your precious recipe, without nknowing much I added instant yeast along with batter and ground it.. and yopu know being a vegeterian i dont add eggs as well. the end result is this new recipe and yummy appams. now making appams is a no more nightmare.
      which brand of yeast do you use. please include the photo of it while you do a next post .. i hope you must be buying it from butlers. I have ben there 2 years back.,they have amazing collections.. hey we appreciate any posts from you. please post it on blog and not on FB.perhaps I am the only one on this earth not having an FB account. am looking forward to that post. yes dear I too miss our chats. but life was so tough then ..

      Delete
  8. I miss this appam very much, i can have few appams with sweetened coconut milak anytime.

    ReplyDelete
  9. hi
    i tried your appam but misserably failed.i think my consistency was nt right.i dipped my fingures streched in the batter and it came down like water drops dripping down.pls tel me the amount ya volume of water required for i cup of rice?.should we stir the batter once it is risen?

    ReplyDelete
    Replies
    1. Hi Kirthi, I am so sorry that your appam did not turn out nice, this recipe is a no fail recipe....which I shared first in 2010, I think you added too much water, water should be just to cover the ingredients....my tip would be to add less water while grinding and if needed can add later.....you can stir lightly once the batter has risen....hope this helps.

      Delete
  10. This is a dish I would love to try. It looks delicious and sounds quite interesting. Thanks for such detailed instructions!

    ReplyDelete
  11. instant yeast is quicker than active dry yeast. agree the appam would be quick to make. yummy breakfast.

    ReplyDelete
  12. Hi Nisa Chechi,

    Had been running around to find a recipe for making appams. I love appams n can have it simply w/o any side dish. It was then that I thought about your cooking episode on Mazhavil Manorama and ventured to look for appam recipe on your website.

    Can we use idly rice to make the batter? That pic with the appam edges browned makes my mouth water.


    Regards
    Pooja Pillai

    ReplyDelete
    Replies
    1. Hi Pooja, thank you for thinking of me and for finding my site. About your query....it is better to use plain raw rice for appam than any other varieties....which I have stated in the posts also...do let me know how it came out....again thanks for stopping by :)

      Delete
  13. Hi Chechi

    Can we use idly rice?

    Regards
    Pooja Pillai

    ReplyDelete
  14. Hi maam,
    I tried the appam recipe and it turned out so good.im new to cioking was really struggling with it when I happened to see ur blog.... Its of great help... Thanks a lot... Have tried atleast 4 to 5 dishes so far... All turned out gud... maam could u please provide a step by step procedure to make kerala sambar... It would be of great help...
    Thanks :)

    ReplyDelete
    Replies
    1. Hi Anon-thanks for the amazing feedback and I am so glad that you enjoyed my recipes..yes, I will keep your suggestion in mind....thanks for stopping by :)

      Delete
  15. When should I add sugar , while grinding or later.

    ReplyDelete
  16. Hi Nisa chechi....
    Thank u so much for all the delicious recipes and beautiful posts....everyday am trying one of ur recipes and today it is ur nadan fish curry....the koonthal roast...nadan chicken curry...cooker payasam ..wraps ..idlis..dosas....appams all turned out really tasty....U make cooking really simple and ur posts are inspiring to freshers like us...
    I have a doubt...If I am making the batter for appams at night for making them in the morning (around 6 am) should I have to add 1tsp yeast???I use instant yeast and am living in MUSCAT ...Its pretty hot here now.Also love to know about the traditional appams using raw rice flour when u get time

    Waiting for ur reply ...

    Deepika.

    ReplyDelete
    Replies
    1. Hey Deepika, I am so glad you stopped by with the amazing feedback. Thank you so much! About your query; yes, use less instant yeast if you want for morning; when it is summer here in Kerala, I do like that ....and increase yeast a bit when it is cold here. Also, if you fear it will ferment and spill out, you can store in fridge when the batter is fermented and use in the morning....hope this helps.

      Delete
  17. Hi, it ws nice reading thru ur article n ur recipe helped me..i made batter for 2 days n had little yeast. First day, appams were hard as the batter wasnt fermented properly bcos of less yeast, so next day i mixed sugar into some coconut water n put it to ferment in a warm place for few hours n mixed this water to the batter n put it overnight again. The result-perfectly fermented batter n soft appams and a happy husband...

    ReplyDelete
  18. Hi Nisa,

    I tried out the appam recipe for todays breakfast, it came out real yummy. All were very happy licking off their fingers as i made it with kadala curry.

    I should say all your recipes are easy and yummy as i mentioned in my mail. very well written so no questions or doubts. I made appam with active dry yeast. Can you pls tell me the brand of instant yeast so that i can search here in mumbai.

    Thanks and looking forward to more posts from you.

    ReplyDelete
    Replies
    1. Thank you, so much for stopping by with the feedback!

      Delete
  19. Thanks a bunch from my heart aunty!! I followed this recipe exactly like this and it turned out excellent!! It was my very first attempt to make appam and even my mom wondered how did i end up with such nice appams!! i send her pics and she is gonna make it this way next time. Your blog is kinda a guide for me which i look into, before making something. Thanks again!

    ReplyDelete
    Replies
    1. Yay! so glad that you became a super chef :)

      Delete
  20. Does using Dabur coconut milk packet or coconut milk powder instead of fresh coconut reduce the taste ?

    ReplyDelete
    Replies
    1. If fresh coconut is not available there is not other choice, yes you can use thick coconut milk...hope this helps.

      Delete
  21. Hi, can I use rice powder? What should be d quantity?

    ReplyDelete
  22. hi, don't you need to strain the rice and coconut batter before adding yeast? ├žos there may be small coconut flakes remain all the time. We Sri Lankans use coconut milk when grinding rice, but it is time consuming, seems your method is easier, pls explain...

    ReplyDelete

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.



Related Posts Plugin for WordPress, Blogger...