it is a kind of dosa recipe or a pancake native to the kerala cuisine which is mainly prepared from fermented premixed rice and coconut batter. it is also a popular staple breakfast in kerala cuisine and is referred as aappam. it is typically served with stew recipe which can be either vegetable stew or meat based like mutton stew or chicken stew.
Basically palappam is an extended version of plain appam or vella appam recipe to which grated coconut is added while grounding. later the fermented batter is poured to bowl shaped pan to yield a bowl shaped pancake’s.
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. in this recipe of kerala appam, i have mixed the grated coconut and soaked rice just before grounding it to a smooth batter. alternatively the store bought coconut milk can also be added to plain rice batter. in addition instead of grounding the soaked rice, rice flour can also be used to make a thin batter.
I would like to share few tips and recommendations to be considered while preparing kerala palappam recipe. Firstly, i have used idli rice in this recipe for better fermentation and result. you can use normal day to day rice like sona masoori but i heavily recommend to use idli rice for better result. Secondly, as mentioned previously fermentation is key process. but if you are living in a cold region, you can place the batter in preheated oven to hasten the fermentation process. Lastly, you can store the fermented batter in refrigerator for about 2-3 days and scoop out only required amount of batter to prepare spongy appam recipe. I Served with Mutton Gravy
Do check my Appam (With no Yeast). Further i request you to check my other recipes collection as side dish to this recipe like,
- Chicken Kurma (Hotel Style)
- Mutton Kurma – Easy mutton kurma with coconut and potato
- Chicken Curry with Almonds/Kozhi Kuzhumbu
- Thakkali Kurma/Tomato Kurma
- Chettinad Mutton Kuzhumbu / Chettinad Mutton Gravy
- Aatukaal Chops/Paya Chops/Mutton Leg Chops (Hotel Style)
Soaking Time : 8 hours Cooking Time : 20 mins
Serves : 15 – 18
Idli rice or Sona masuri : 2 cups
Grated coconut : 1/2 cup
Sugar : 1 tsp
Salt to taste
Baking Soda : a pinch
- Firstly, grind soaked 2 cup idli rice along with 1/2 of cup grated coconut.
- Take 2 tbsp of prepared batter and pour over pan along with ½ cup water. make sure the flame is off.
- Mix well making sure the batter combines well with water.
- Now turn on the stove on medium flame and keep stirring.
- Transfer the prepared cooked batter into appam batter.
- Mix well making sure there are no lumps.
- Cover and ferment in warm place for 8 hours.
- Add in 1 tsp sugar, salt and pinch of baking soda.
- Heat appam pan or appachatti over medium flame and pour a ladlefull of batter into the pan.
- Immediately twirl the pan to spread the batter in a circle motion.
- Further cover and simmer for about 2 minutes or until the edges turn golden brown and gets cooked completely.
- Finally, carefully remove the palappam / appam from the pan and serve with any stew or curry.
How to make palappam with no yeast with step wise pictures:
- Firstly, in a large mixing bowl soak 2 cup idli rice for 6 -8 hours. If you do not have idli rice, then can use sona masuri rice.2. drain off the water and transfer to a mixi jar along with 1/2 cup of grated coconut.3. Add water as required and blend to slightly smooth paste. Make sure the batter is not too smooth. The batter must be little coarse but not too coarse too.4. Take 2 tbsp of prepared batter and pour over pan along with ½ cup water. make sure the flame is off. Mix well making sure the batter combines well with water. Now turn on the stove on medium flame and keep stirring. The mixture will thicken and turns transparent thick mixture.
Once cooked remove appam from pan, serve it with veg stew, egg curry, chicken curry, sweetened coconut milk.