Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Palappam

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

1. Raw rice ( Pachari) - 1.5 cups( see notes)
2. Grated coconut - 3/4 cup ,heaped
3. Cooked Rice - 1/2 cup
4. Sugar- 1.5 to 3 tbsp 
5. Yeast - 1/4 tsp
6. Water - 1.5 cups
7. Salt-  to taste

Instructions:

Wash the rice well and soak it for about 4 to 5 hours.

Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.

Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

STEP BY STEP PICTURES:

In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.

Soak the washed rice in plenty of water for about  4 to 5 hours. 

Add grated coconut and cooked rice into a blender.

Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.

Grind to form a smooth batter.

Next add sugar to the batter.  

Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

The batter will look something like this,after fermentation.

Now add salt to taste.

Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.

Now the batter will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

NOTES

• You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
• Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
• Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
• Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
• You may serve appam with Nadan Mutta curry, Kerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.