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Coming to the recipe!
One of the popular breakfast foods in Kerala, they are also ideal for a light dinner. All the Malayalees have a favorite combination with this popular rice pancake with delicate rim. While some of us love it with curried chickpeas, the others prefer Egg curry in Coconut milk or Chicken Stew(Chicken in Coconut Milk).
Paalappams or simply Appams are made in “Appam Chatti” which helps in making the lace like rim. This utensil is now easily available in markets.
Short-grain rice- 3cups, soaked in water overnight
Water- 2 cups
Cooked rice- 1/2 cup
Grated coconut- 1-2cups
Baking soda- 1/2tsp
Making the Batter:
Grind the soaked and drained rice, cooked rice, grated coconut and water in a food processor. The consistency should be flowing and smooth and not thick as Idli batter. Keep aside fr 6-7 hours.
Add salt, sugar and baking soda. Mix well. This will allow the batter to raise. Ideally appams are raised with coconut toddy or yeast, but I personally prefer baking soda. Keep aside for 10-15 mins.
Note: It is ideal to use only the required quantity of batter for making appams. Only to this, you should add the baking soada, salt and sugar. Rest of the batter can be preserved in the refrigerator.
Grease the wok with oil and heat If your appliance is a non-stick one, you needn’t grease it with oil.
Lower heat to medium and pour a ladle of batter into pan. Slowly swirl around so that the batter coats the pan and settles at the center as shown in figure.
Cover and cook the appam until the rim is lace-like and golden brown. Gently slide or take out the appam into a plate or a casserole which is insulated.
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