Kerala Paalappam | How to make Kerala Paalappam

By Rekha Joseph  |  14th Apr 2018  |  
5 from 1 review Rate It!
  • Kerala Paalappam, How to make Kerala Paalappam
Kerala Paalappamby Rekha Joseph
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About Kerala Paalappam Recipe

Kerala Appam is bowl-shaped thin pancakes made from fermented rice flour batter. They derive their shape from the small special curved shape pan called appam chatti, in which it’s cooked. Traditionally, cast iron kadi were used to ensure even heating and the appam turn out nice and crisp. This is a very popular breakfast in Kerala. Appams are served with stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney or sweetened coconut milk. the recipe for palappam can be prepared in many ways. the alteration is mainly with the way coconut is added and the fermentation process it involves.

Kerala Paalappam

Ingredients to make Kerala Paalappam

  • Raw rice : 2 cups
  • Cooked rice : 1 cup
  • Grated coconut : ½ cup
  • salt to taste
  • sugar : 1 tsp
  • Active Dry yeast : 1 tsp
  • Warm Water to proof yeast: ¼ cup
  • Enough water for grinding and making smooth batter

How to make Kerala Paalappam

  1. Rinse raw rice for a couple of times.Soak the rice in water for 4 to 5 hours.
  2. Proof the yeast by takibg about 1/4 cup warm water in a bowl. Add a pinch of sugar and dissolve it. then add the yeast and stir. let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy
  3. Drain the rice and grind it with cooked rice and yeast solution. Add required amount of water and grind all the ingredients to a smooth flowing batter
  4. Pour the batter in a large bowl or pan. cover and keep aside for fermenting for 4 hours, depending on the temperature conditions.Thebatter will rise and increase in volume the next day.
  5. Heat a kadai or an appam pan with handles. smear some oil on the kadai. If using non stick kadai, then skip smearing the oil. Spread a ladle full of the batter in hot pan. Turn and tilt the pan ONCE so as to spread the batter
  6. Donot overlap the first lace layer by turning pan multiple times, else the lace will not come out thin and crisp.
  7. Cover the pan and let the appam cook. The base and sides would become nicely light golden and crisp. Once hot, the appam can be easily removed from the pan. Ensure the pan is hot by increasing the heat to high in the beginning and then put in sim.
  8. Make all appams this way. Serve the appams hot or warm with stew or sweetened coconut milk.

My Tip:

Tastes delicious when had with kerala stew

Reviews for Kerala Paalappam (1)

Shikha Roy8 months ago

Would love to try this.