Appam Recipe- Palappam – Vellayappam – 3 Ways – with Rice Flour – with Ground Rice – without Yeast

appam palappam vellayappam
Appam

appam egg roast

Appam – Palappam – Vellayappam

The Lacy Kerala Breakfast delicacy is perfect with many curries : Kadala (Black Chick Peas Curry), Chicken Curry or Stew, Egg Roast, Kerala style… I personally love it  with My Fathers Egg Roast :) . He’s no longer here for me to ask for the recipe but  from my memories I shall replicate that recipe asap for you. (Egg Roast for Appam)

“I cherish all those memories as a child with my parents, great food always and the best support. Those years flew by —- way too fast.”

 

Appam – Palappam – Vellayappam




I recommend soaking the rice by 3 pm, so that you can grind to a batter at night, to prepare Appams the next day.

Remember if you leave the batter outside (in a warm atmosphere) for too long, the batter will turn too sour.

Appam with Ground Rice – Traditional Method:

Ingredients:

  • 3 cups raw rice/ broken rice/pachari/ pacharisi/ kacha chawal
  • ½ tsp yeast + 1 tsp sugar  + ¾ cup warm water
  • 2 – 3 Tbsp Sugar or to taste
  • around 1 tsp salt or to taste
  • 1½ cups grated coconut
  •  1½ cups cooked rice – white or kerala rice (I used kerala rice here)
  • about 2½ cups water – enough to get the batter consistency right

Method:

  • Rinse the rice thoroughly. Soak the rice in plenty of cold water for 4 or more hours.

soak rice

  • Drain and reserve the soaking water.
  • Place the yeast, sugar and warm water in a cup for 10 – 20 minutes till it has risen and is very frothy.

yeast yeast frothy

  • Grind together the soaked and drained rice, the coconut, sugar, salt, yeast solution in as little water as possible – just enough to grind  to a batter without too much friction- follow following steps.
  • To a heavy duty mixer/blender add and grind the raw rice first with 1 ½ cups of the ‘soaking’ water. When somewhat blended, add the coconut and ½ of the water, till blended, then add the cooked rice and ¼ cup of water. Grind till somewhat smooth and then add to the yeast mixture and mix well with salt and sugar.

    soaking water

    Raw Rice and Soaking Water

    coconut

    Coconut

    cooked rice

    Cooked Rice

  • grindYou should get a somewhat smooth batter although a fine grainy texture is fine for appam.
  • move to large container
  • The batter needs to be like idli batter consistency or thick pancake batter consistency.
  • LEAVE TO RISE:  around 8 hours  OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise)
  • leave to rise
batter fermented

Rise(Fermented Batter)

  • When ready to prepare,  add a little water if thick, to make a loose pancake batter OR a ‘Dosa Batter’ Consistency. Add salt or sugar if needed. Stir well from the bottom of the container.
  • Use an ‘Apa Chatti’ OR Rounded non stick pan/ ‘kadai’ with a lid.
  • Pour a ladleful of batter, to the heated pan. Wait for 5 seconds.

pour batter

  • Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.

swirl around

  • Cover the pan, turn down the heat and cook for one to two minutes.

cover

  • Remove the lid and turn up the heat to get a crisped edge.
  • The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.

appam browned

  • With a flat spatula, slide off the appam. ( do not flip the appam over- it requires cooking only on one side)
  • Place on Kitchen Parchment Paper or Newspaper as  you prepare the next one.
  • Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner(after cooling off on paper)  so that they do not stick to eachother.

 

Appam with Rice Flour – Easy Method:

Ingredients:

 

  • 2 cups rice flour ( don’t use roasted rice flour)
  • 3 – 3½ Tbsp Sugar
  • around 1 tsp salt or to taste
  • ¼ cup rice flour mixed in ½ cup water to make a pasty batter (for the kurukku/kappi)
  • ½ tsp yeast + 1 cup water + ½ tsp sugar
  • ¾ cup thick coconut milk (If using canned/packaged coconut cream, add ¾ cup cream to ¼ cup lukewarm water)
  • ¹⁄3 cup loosely packed grated coconut

Method:

  • Combine the yeast, sugar and warm water together and leave to rise till frothy.
  • Grind the grated coconut in  your small grinder to a course mixture, not too fine.

coconutgrind

  • Prepare the ‘Pasty batter’ – the ‘Kappi’ OR ‘Kurrukku’: Add the  14 tsp of rice flour and sugar to the water in a saucepan and  heat whilst stirring. Allow to thicken into a paste. (The ‘Kappi’ or ‘Kurukku’ helps to accelerate the fermentation process.) Allow to cool  to  room temp.

kurukku

  • Combine the 2 cups rice flour ,sugar, salt, ‘Pasty batter’, yeast solution, coconut milk, ground coconut  and stir well.  Wash out the cup that held the coconut milk with another  1/4-1/2 cup water, adding enough water to get a batter similar to an ‘Idli’ Batter OR Thicker than Pancake Batter.
  • coconut milk

    Coconut Milk

  • batter ingredients

    Rice Flour, Sugar,Salt, ‘Pasty batter’, Coconut milk, ground coconut

    add yeast

    Add Yeast Mixture

    smooth batter

    The Batter

  • The remaining steps are similar to the Appam Recipes above , as follows:
  • LEAVE TO RISE:  around 8 hours  OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise)
  • When ready to prepare,  enough water to make a loose pancake batter OR a ‘Dosa Batter’ Consistency. Add salt or sugar if needed. Stir well from the bottom of the container.
  • Use an ‘Apa Chatti’ OR Rounded non stick pan/ ‘kadai’ with a lid.
  • Pour a ladle ful of batter, to the heated pan. Wait for 5 seconds. Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
  • Cover the pan, turn down the heat and cook for one to two minutes.
  • Remove the lid and turn up the heat to get a crisped edge.
  • The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.
  • with a plastic spatula, slide off the appam. ( do not flip the appam over- it requires cooking only on one side)
  • Place on Kitchen Parchment Paper or Newspaper as  you prepare the next one.
  • Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner so that they do not stick to eachother.

 

Appam without yeast – for those who do not like the yeasty smell:

This Appam turned out a little brownish, but tastes great without yeasty smell, was a perfect texture as well. When figure out how to keep them WHITE, I shall update this.

Ingredients:

  • 1 cup soaked rice: raw rice, pachari, pacharisi, kacha chawal, broken rice
  • 3 Tbsp grated coconut + 1-3 tbsp tender coconut
  • 1 heaped Tbsp cooked rice ( I used thai white rice here)
  • ½ tsp salt
  • 1 Tbsp sugar
  • 1 1/2 coconut water i used 1 cup coconut water
  • ½ tsp baking soda

Method:

  • Rinse the rice thoroughly. Soak the rice in cold water for 4 -6 or more hours.
  • At the same time add the sugar to the coconut water and set aside.
  • Grind together the soaked and drained rice, the coconut/tender coconut,  salt, sugar
  • add 1 cup coconut water
  • You should get a somewhat smooth batter although a fine grainy texture is fine for appam.
  • Stir well to get an idli batter consistency or thick pancake batter consistency.
  • Leave to rise around 8 hours  OR overnight, in a warm place till doubled in volume?. (Remember to keep the batter in a large enough container to rise)
  • When ready to prepare, Add the baking soda at this point and stir the batter thoroughly. Stir well from the bottom of the container.
  • The remaining steps are similar to the Appam Recipes above , as follows:
  • Use an ‘Apa Chatti’ OR Rounded non stick pan/ ‘kadai’ with a lid.
  • Pour a ladle ful of batter, to the heated pan. Wait for 5 seconds. Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
  • Cover the pan, turn down the heat and cook for one to two minutes.
  • Remove the lid and turn up the heat to get a crisped edge.
  • The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.
  • with a plastic spatula, slide off the appam. ( do not flip the appam over- it requires cooking only on one side)
  • Place on Kitchen Parchment Paper or Newspaper as  you prepare the next one.
  • Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner so that they do not stick to eachother.

Appam – Palappam – Vellayappam

Did you enjoy our Appam – Palappam – Vellayappam – 3 WAYS?

Please rate: [ratings]

Notes: 
  • If initially, your Appam does not come off the pan easily, you can try frying one egg ‘Sunny Side Up’ in the pan before starting with the appams. This tends to solve this problem .
  • Do not Oil or grease the pan heavily. This will usually cause the batter to run all over the pan when swirled instead of attaching  to the pan. This will also happen if the pan is not hot enough.
  • If your non stick is worn down, you can LIGHTLY wipe a bit of oil over the surface of the pan before starting but not in between each appam.
  • For Crisper Appams around the edges, try adding 1 tsp baking soda to the batter (only at the time of making- do not add to batter that is to be stored in the fridge)
  • Remember the centre of the appam is meant to be soft, not crisp!
  • The Appam can be made as golden around the sides as you like, just be patient and cook it longer. Some prefer a very white Appam – all down to personal preference.
  • Adding a little more sugar will help to get golden laced appams too. But not everyone likes it too sweet.
  • If making using store bought Appam Flour – be careful when adding salt, it may already be included.
  • Use New Yeast : using old yeast often, we find that the yeast solution will not rise properly. Remember the water should be quite warm but not so hot that you can not insert your finger comfortably in the water and keep it there. (Or it will kill the yeast) the ideal temperature is 100 – 110ºC
  • If you live in a cooler climate, place the batter in a moderately preheated oven for five minutes and then turn the power off- leave the batter to work its magic in there with the door closed: Don’t forget to place a tray under the large container to prevent  the possibility of over risen batter, spilling  into your oven.
  • If you have left over batter you can store them in the fridge. Left Over Batter can be kept in the fridge for 1-2 days. Bring down to room temperature before making for better results. (Although I have made them  without waiting with good results) I like to keep batter in spaghetti containers, they store easily in my fridge door .storing appam batter
  • I do not recommend allowing the batter to ferment in the day time and storing the entire amount in the fridge for the next day, you can wake up to a terrible mess in the fridge from spilt batter ( because rising may continue) I only store the left over batter for this reason.
You May Also Like:
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Malabar Pathiri- Roasted Rice Pancakes

Kerala Rice flour crepes

Indian Rice Flour Crepes – Easy

dosa 2

How to make Crispy, Tasty Dosa!

Kaima Pathiri

Rice Crepes that Melt in your Mouth!

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Appam Recipe- Palappam – Vellayappam – 3 Ways – with Rice Flour – with Ground Rice – without Yeast
Recipe Type: Breakfast
Cuisine: Indian
Author: Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Serves: 6-8
Appam with Ground Rice – Traditional Method, With Rice flour and Without Yeast
Ingredients
  • TRADITIONAL Method:
  • 3 cups raw rice/ broken rice/pachari/ pacharisi/ kacha chawal
  • 1 tsp yeast + 1 tsp sugar  + ¾ cup warm water
  • 2 – 3 Tbsp Sugar or to taste
  • around 1 tsp salt or to taste
  • 1½ cups grated coconut
  • 1½ cups cooked rice – white or kerala rice
  • (I used kerala rice here)
  • about 2½ cups water – enough to get the batter consistency right
  • USING RICE FLOUR:
  • 2 cups rice flour ( don’t use roasted rice flour)
  • 3 – 3½ Tbsp Sugar
  • around 1 tsp salt or to taste
  • ¼ cup rice flour mixed in ½ cup water to make a pasty batter
  • (for the kurukku/kappi)
  • ½ tsp yeast + 1 cup water + ½ tsp sugar
  • ¾ cup thick coconut milk
  • (If using canned/packaged coconut cream, add ¾ cup cream to ¼ cup lukewarm water)
  • ¹⁄3 cup loosely packed grated coconut
  • WITHOUT YEAST:
  • 1 cup soaked rice: raw rice, pachari, pacharisi, kacha chawal, broken rice
  • 3 Tbsp grated coconut + 1-3 tbsp tender coconut
  • 1 heaped Tbsp cooked rice
  • ( I used thai white rice here)
  • ½ tsp salt
  • 1 Tbsp sugar
  • 1 1/2 coconut water I used 1 cup coconut water
  • ½ tsp baking soda
Instructions
  1. Traditional Method:
  2. Rinse the rice thoroughly. Soak the rice in plenty of cold water for 4 or more hours.
  3. Drain and reserve the soaking water.
  4. Place the yeast, sugar and warm water in a cup for 10 – 20 minutes till it has risen and is very frothy.
  5. Grind together the soaked and drained rice, the coconut, sugar, salt, yeast solution in as little water as possible – just enough to grind  to a batter without too much friction-
  6. follow following steps
  7. To a heavy duty mixer/blender add and grind the raw rice first with 1 ½ cups of the ‘soaking’ water. When somewhat blended, add the coconut and ½ of the water, till blended, then add the cooked rice and ¼ cup of water. Grind till somewhat smooth and then add to the yeast mixture and mix well with salt and sugar.
  8. You should get a somewhat smooth batter although a fine grainy texture is fine for appam.
  9. The batter needs to be like idli batter consistency or thick pancake batter consistency.
  10. LEAVE TO RISE:
  11. around 8 hours  OR overnight, in a warm place till doubled in volume.
  12. (Remember to keep the batter in a large enough container to rise)
  13. When ready to prepare,  add a little water if thick, to make a loose pancake batter OR a ‘Dosa Batter’ Consistency. Add salt or sugar if needed. Stir well from the bottom of the container.
  14. Use an ‘Apa Chatti’ OR Rounded non stick pan/ ‘kadai’ with a lid.
  15. Pour a ladleful of batter, to the heated pan. Wait for 5 seconds.
  16. Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
  17. Cover the pan, turn down the heat and cook for one to two minutes.
  18. Remove the lid and turn up the heat to get a crisped edge.
  19. The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.
  20. With a flat spatula, slide off the appam.
  21. ( do not flip the appam over- it requires cooking only on one side)
  22. Place on Kitchen Parchment Paper or Newspaper as  you prepare the next one.
  23. Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner(after cooling off on paper)  so that they do not stick to eachother.
  24. Appam with Rice Flour – Easy Method:
  25. Combine the yeast, sugar and warm water together and leave to rise till frothy.
  26. Grind the grated coconut in  your small grinder to a course mixture, not too fine.
  27. Prepare the ‘Pasty batter’ – the ‘Kappi’ OR ‘Kurrukku’: Add the  14 tsp of rice flour and sugar to the water in a saucepan and  heat whilst stirring. Allow to thicken into a paste.
  28. (The ‘Kappi’ or ‘Kurukku’ helps to accelerate the fermentation process.) Allow to cool  to  room temp.
  29. Combine the 2 cups rice flour ,sugar, salt, ‘Pasty batter’, yeast solution, coconut milk, ground coconut  and stir well.  Wash out the cup that held the coconut milk with another  1/4-1/2 cup water, adding enough water to get a batter similar to an ‘Idli’ Batter OR Thicker than Pancake Batter.
  30. Remaining steps as above.
  31. APPAM WITHOUT YEAST : for those who do not like the yeasty smell:
  32. This Appam turned out a little brownish, but tastes great without yeasty smell, was a perfect texture as well. When figure out how to keep them WHITE, I shall update this.
  33. Rinse the rice thoroughly. Soak the rice in cold water for 4 -6 or more hours.
  34. At the same time add the sugar to the coconut water and set aside.
  35. Grind together the soaked and drained rice, the coconut/tender coconut,  salt, sugar
  36. add 1 cup coconut water
  37. You should get a somewhat smooth batter although a fine grainy texture is fine for appam.
  38. Stir well to get an idli batter consistency or thick pancake batter consistency.
  39. Leave to rise around 8 hours  OR overnight, in a warm place till doubled in volume?.
  40. (Remember to keep the batter in a large enough container to rise)
  41. When ready to prepare, Add the baking soda at this point and stir the batter thoroughly. Stir well from the bottom of the container.
  42. The remaining steps are similar to the Appam Recipes above.

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