Kerala Appam or Palappam | How to make Kerala Appam or Palappam

By Garima Narera  |  1st Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Kerala Appam or Palappam by Garima Narera at BetterButter
Kerala Appam or Palappamby Garima Narera
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Video for key ingredients

    About Kerala Appam or Palappam Recipe

    Feather-light and super yum ‘Lacy Hoppers’ from Kerala. Recipe courtesy Shannu Cheriyan Sreejith

    Kerala Appam or Palappam, a deliciously amazing recipe to treat your family members. This recipe of Kerala Appam or Palappam by Garima Narera will definitely help you in its preparation. Surprisingly the preparations for Kerala Appam or Palappam can be done within few minute. Isn't it interesting. Also, the time taken for cooking Kerala Appam or Palappam is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Kerala Appam or Palappam can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kerala Appam or Palappam is just too tempting. Cooking Kerala Appam or Palappamat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kerala Appam or Palappam is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Kerala Appam or Palappam from Better Butter.

    Kerala Appam or Palappam

    Ingredients to make Kerala Appam or Palappam

    • 1 ½ cup rice
    •  cup grated coconut or  cup thick coconut milk
    • A handful of cooked rice
    •  tsp salt
    • 3 Tbsp sugar
    • ½ to  cup of water for grinding ( To be added gradually)
    • 1 tsp Instant yeast (or 2 tsp active dry yeast proved)

    How to make Kerala Appam or Palappam

    1. Soak the raw rice in water for about 4 -5 hours.
    2. If using active dry yeast– When you are ready to grind the rice, soak the yeast in warm water and sugar. In about 10-15 minutes the mixture gets frothy. Instant Yeast can be added directly to the batter, without soaking/blooming.
    3. Grind the coconut.
    4. Drain the water and grind the rice in the mixer adding water gradually. We need a fine paste.
    5. Add the cooked rice and and Instant yeast or the frothy yeast mixture ( if using active dry yeast) and mix well.
    6. Transfer to a large steel or plastic container and keep covered for 3-4 hours till the mixture ferments well and doubles up.
    7. Add salt and sugar to the fermented batter and mix well. Add some water if the batter is too thick. We need a runny sort of batter. Runnier than a dosa batter. Appams are made in a small shallow kadai called appa chatti.
    8. Heat the appa chatti and put a drop of desi ghee or butter. Wipe clean with a tissue paper. The chatti should not be too hot else the batter won’t stick. Pour a ladle full of batter ( about ¼ cup) in the centre of the chatti.
    9. Holding the pan from the handles, take it off the heat and swirl the batter all the way around to form a circle. Try not to swirl after the first layer. There will be more batter in the centre and the edges will be thin.
    10. Increase the heat and cover and cook for a minutes.
    11. Lower the heat and cook another minute if you like white appams. Make sure the centre is cooked.
    12. With a wooden spatula lift the appams from one side. In fact I just life it with my hands. It leaves the pan easily.
    13. Serve with vegetable/egg/chicken stew and coconut milk. The leftover batter can be stored in the refrigerator for up to two days.

    Reviews for Kerala Appam or Palappam (2)

    Swati Kolhe2 years ago


    Khizer Aaleen Khan2 years ago

    Any alternative for yeast

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