Appam are tasty lacy soft hoppers made from a ground, fermented rice and coconut batter. Known as appam or palappam these are a popular Kerala breakfast served with vegetable stew.
About this recipe
Appam is one of our favorite breakfast combination and once in a month I make appams on weekends. The preparation is like making a Dosa Batter and needs some prep work beforehand.
This appam recipe is made with yeast. Traditionally appam are fermented with toddy which is a local alcoholic drink made from from palm flower or coconut flower. Toddy is also known as “kallu” both in Tamil and Malayalam. In Hindi its called as “tadi”.
Since toddy is not available everywhere easily, dry active yeast works as a good substitute. This does not mean that you cannot make appams without yeast.
Appam can be made without yeast too and I have shared this version here – No Yeast Appam. The appam made with toddy tastes differently than the appam made with yeast.
To make these appam, I have added fresh grated coconut while grinding the batter instead of coconut milk. You can use coconut milk instead of grated coconut (about 1 cup thick coconut milk would suffice).
I have added the yeast directly while grinding, as the grinder gets warmed up while grinding the batter. But you can proof the yeast first and then add it to the batter later.
Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney or sweetened milk.
I also make sweet coconut milk that goes very well with appam. The coconut milk is sweetened with jaggery and flavored with cardamom powder.
Just take required amount of thick coconut milk. Add powdered jaggery as required along with a bit of cardamom powder. Stir very well until the jaggery is dissolved and serve this sweet coconut milk with the appam.
How to make Appam
1. Soak 2 cups regular rice and 1 cup parboiled rice in water for 4 to 5 hours.
2. Drain and then add them to the grinder. Also add 1 to 1.5 cups grated coconut, a fistful of cooked rice or poha (flattened rice), ½ teaspoon dry active yeast, 1 teaspoon salt and 2 tablespoons sugar.
You can also proof the yeast separately and then add (check recipe notes below in the recipe card). Since I was grinding in a mixer-grinder, the jar gets warmed up while grinding and thus I added yeast at this stage. Thus helping in leavening of the batter.
3. Add the required amount of water and grind all the ingredients.
4. Grind to a smooth flowing batter.
5. Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 8 to 11 hours, depending on the temperature conditions. I kept for almost 12 hours. The batter will rise and double up the next day.
6. This is how a well-fermented batter appears.
7. Heat a kadai with handles or an appam pan. Smear some oil on the kadai. If using nonstick kadai, then skip smearing the oil. Here I have used a kadai to make the appam.
The appam pan or appachatti works best as you get soft fluffy texture in the center and crisp texture towards the circumference. Spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter. You can also drizzle a few drops of oil if you prefer.
8. Cover the pan and let the appam cook till the base becomes nicely light golden.
9. Remove and serve appam hot or warm. Make all the appam with the batter in a similar way.
10. Appam goes very well with vegetable stew and sweetened coconut milk. I served with both of them. It can also be served with veg korma or potato stew.
Idli & Dosa
Idli & Dosa
Idli & Dosa
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- 2 cups regular white rice (sona masoori, basmati, kolam or any variety)
- 1 cup parboiled rice or boiled rice or idli rice
- a fistful of poha (aval or parched rice) or cooked rice
- 1 to 1.5 cups grated coconut or 1 cup thick coconut milk * check notes
- ½ teaspoon dry active yeast
- 2 tablespoons sugar
- 1 teaspoon salt or add as required
- water or as required for grinding
- oil as required
- Rinse both the rice varieties together for a couple of times.
- Soak both the regular rice, parboiled rice in water for 4 to 5 hours.
- Drain and then add them to the grinder. Also add the grated coconut, cooked rice or poha (aval or flattened rice), dry active yeast, salt and sugar.
- You can also proof the yeast separately and then add. Just take about 2 to 3 tbsp warm water. 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. * Check notes
- Add required amount of water and grind all the ingredients to a smooth flowing batter
- Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 8 to 12 hours, depending on the temperature conditions.
- The batter will rise and increase in volume the next day.
- 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. Turn and tilt the pan so as to spread the batter.
- Cover the pan and let the appam cook. The base would become nicely light golden.
- Make all appam this way.
- Serve the appam hot or warm with vegetable stew or sweetened coconut milk.
* If using a yeast proofed solution, then add it to the batter once its ground finely. Stir and mix very well.
* If the batter become too thin, then add some rice flour to it.
Nutrition Info Approximate values
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