Indulge in the ultimate breakfast experience with Kerala’s beloved Appam also known as a Palappam, a lacy thin pancake that’s both delicate and deeply satisfying. Made with a fermented batter of raw rice and coconut, each delicate appam is a masterpiece of culinary artistry, cooked to perfection on a traditional appam kadai. Served piping hot, these delightful pancakes pair beautifully with a rich vegetable stew or kadala curry, allowing the flavors to mingle in a harmonious dance. Alternatively, savor the simplicity of sweet coconut milk drizzled over the appam for a truly authentic taste of Kerala and Sri Lanka’s culinary heritage. Whether you’re a local or a traveler, this traditional breakfast dish is a must-try, offering a delightful glimpse into the region’s rich culinary traditions.
The aromatic kitchens of Kerala and Sri Lanka hold a fascinating culinary secret – the appam, a fermented rice pancake that has won the hearts of locals and travelers alike. This unique delicacy showcases the region’s love for coconut and fermentation, two ingredients that come together in perfect harmony. Traditionally made from a batter that rests overnight, allowing natural yeasts to work their magic, the appam dazzles with its distinct sourness and airy, lacy texture, but for this recipe I used active yeast to cut the time and fast processing for fermentation.
What truly sets the appam apart is its versatility. Enjoy it as a delightful start to your day, pairing it’s crispy edges and pillowy center with a hearty vegetable stew or a fragrant kadala curry. The contrasting flavors and textures create a symphony on your palate. Alternatively, embrace the appam’s sweeter side by drizzling it with coconut milk, transforming it into a decadent treat that lingers on your taste buds. Whether savored at a local eatery or meticulously prepared at home, this traditional delicacy offers an unforgettable glimpse into the rich culinary tapestry of Kerala and Sri Lanka.
Ingredients
• 1 cup Raw Rice or Idli Rice
• ½ cup Cooked/Leftover Rice
• ½ cup Chopped Fresh Coconut
• ¼ cup Warm Water/Plain Milk
• 1 tsp Sugar
• 1 tbsp Active/Instant Yeast
• 1 cup Coconut Water/Plain Water
Method
1. Wash, drain and soak rice in enough water for at least 4-5 hours.
2. In a small bowl, add warm water, dissolve sugar and yeast, and let it aside for 10 mins.
3. In a blender, add the soaked rice, cooked rice, chopped coconut, yeast mixture, and salt.
4. Blend to make a smooth batter, then pour the batter into a mixing bowl.
5. Add coconut water, mix it well to make a runny but thick batter, adding more water if needed.
6. Cover and let it aside in a warm place to ferment for at least an hour.
7. Once the batter has fermented and become foamy and light, mix it again.
8. Heat a non-stick kadhai or appam pan, pour a ladle of the batter into the pan, then tilt the pan in a circular motion until the batter spreads all over the inside of the pan.
9. Cover with a lid and cook for about 2-3 mins or until the edges become golden on medium heat. Use a spatula to remove the appam from the pan.
10. Use the same steps to make more appams from the remaining batter.
11. The appams are ready! Serve with vegetable stew or fresh coconut milk and enjoy.
Tips:
• You can use any variety of short-grain rice to make the batter.
• If you don’t have cooked rice, you can use soaked poha instead.
• For a richer taste, you can use plain warm milk to soak the yeast instead of water.
• Skip the sugar if you don’t like a sweet taste.
- 1 cup Raw Rice or Idli Rice
- ½ cup Cooked/Leftover Rice
- ½ cup Chopped Fresh Coconut
- ¼ cup Warm Water/Plain Milk
- 1 tsp Sugar
- 1 tbsp Active/Instant Yeast
- 1 cup Coconut Water/Plain Water
- Wash, drain and soak rice in enough water for at least 4-5 hours.
- In a small bowl, add warm water, dissolve sugar and yeast, and let it aside for 10 mins.
- In a blender, add the soaked rice, cooked rice, chopped coconut, yeast mixture, and salt.
- Blend to make a smooth batter, then pour the batter into a mixing bowl.
- Add coconut water, mix it well to make a runny but thick batter, adding more water if needed.
- Cover and let it aside in a warm place to ferment for at least an hour.
- Once the batter has fermented and become foamy and light, mix it again.
- Heat a non-stick kadhai or appam pan, pour a ladle of the batter into the pan, then tilt the pan in a circular motion until the batter spreads all over the inside of the pan.
- Cover with a lid and cook for about 2 mins or until the edges become golden. Use a spatula to remove the appam from the pan.
- Use the same steps to make more appams from the remaining batter.
- The appams are ready! Serve with vegetable stew or fresh coconut milk and enjoy.
If you don't have cooked rice, you can use soaked poha instead.
For a richer taste, you can use plain warm milk to soak the yeast instead of water.
Skip the sugar if you don't like a sweet taste.
