Appam is a traditional breakfast from Kerala and is made with rice and coconut. Appam and Chicken Stew (or any Stew) make the best combination.
One of the popular breakfast foods in Kerala, Appam is often served with some kind of a stew – be it Egg Stew, Chicken Stew, Prawns Stew, or Mutton Stew. Another traditional side-dish for Appams is Kerala Style Chickpea Curry or Kadala Curry.
There are, basically, two types of Appam – Palappam and Kallappam.
What is the difference between Palappam and Kallappam
Paalappam is made without yeast and has a beautiful lace rim or border. This can be achieved by making appam in an appam pan or Appa Chatti (image below). Appachatti has a curved bottom because of which this lace border is achieved. This pan is easily available in stores- both online and shops.
Paalappam is also sweet in taste because of the addition of coconut – freshly grated or in coconut milk form. Additionally, some (like me!) also add white sugar to the batter before the beginning of appam cooking process.
Kallappam is slightly different from Palappam. The batter is made by adding a fermenting agent, usually yeast or toddy. Toddy is a kind of liquor obtained from coconut/palm trees. The batter is also thick when compared to a slightly runny batter of Paalappam. Due to fermentation, Kallappam is slightly bitter in taste.
Kallappam is also called Vellayappam and is made in a normal flat dosa tawa pan. It is round and thick like, maybe a thattudosa or set dosa.
How to Make Palappam
Paalappam Batter is one of the easiest batters to master. For me, it is still kind of a hit and miss when it comes to perfecting Idli or Dosa batter. But appams? Oh, it’s the best!
- Short-grain rice
- Cooked rice
- Grated coconut
- Baking soda
The rice used here is called Pachari or Pacharisi, easily available in South India. But I can’t obtain Pachari here in the hills where I live now (thanks to the soldier husband’s deployment!) and I use the regular white rice available in North India.
Also, traditionally, the cooked rice used is Kerala red rice. But I use the same old regular white rice.
Making the Appam Batter without Yeast- Step by Step Photos:
- Soak the raw rice overnight or at least 5 to 6 hours.
- Wash and drain the rice.
- Grind it along with cooked rice, grated coconut, and just enough water in a food processor. The consistency should be flowing and smooth and not thick like the Idli batter. Keep aside for a couple of hours to rest.
- Just before preparing appam, add a pinch of salt, sugar, and baking soda. Mix well and keep aside for 15-20 minutes. This will allow the batter to rise.
- Note: Have an idea of how many appams you’d want to make for a meal. One appam can be made from one ladleful of batter. Take only this required amount of batter in a vessel for adding sugar, salt, and baking soda. You can save the rest of the batter in the refrigerator for future use.
- DO NOT add baking soda to the entire batter.
- I use no oil for making Paalappam. All you need is a good non-stick Appam Chatti. So, heat the Appam Chatti.
- Lower the heat to medium and pour a ladle of batter into the pan. Slowly, swirl around so that the batter coats the pan and settles at the center as shown in the image.
- Cover and cook the appam until the rim is lace-like and golden brown. It’ll take a couple of minutes. Do not increase the heat, your appam will get burnt easily.
- Uncover to find the appam slightly leaving the sides of the pan.
- Gently slide or take out the appam into a plate or a casserole that is insulated.
Serve hot with a favorite stew as a side.
Appam Without Yeast Recipe:
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