Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam.

Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested 🙂

Kerala Appam Recipe with Yeast – Palappam Recipe

Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast – South Indian breakfast recipe

Cuisine: Kerala

Category: Breakfast

Serves: 15nos

Prep time: 12 Hours

Cook time: 3 Minutes

Total time: 12H 3Minutes

INGREDIENTS

1 cup – 250ml

Raw rice / pachari – 2 cups ( I used Dosa rice)
Grated coconut – 3/4 cup
Cooked rice – 3/4 cup ( loosely packed)
Active, instant dry yeast – 1/2 tsp
Sugar – 1 tbsp
Salt & water – as needed (You can use coconut water for grinding the batter)
Cooking oil – to drizzle appam

HOW TO MAKE KERALA APPAM / PALAPPAM – METHOD

Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium. I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.

Enjoy !

Note

Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water, 1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam.

Enjoy this traditional Kerala Appam with sweetened coconut milk and Vegetable stew for a delicious breakfast !