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.
| Other Popular Kerala Breakfast Recipes - Wheat Puttu, Idiyappam
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!
Ingredients:
- Short-grain rice
- Water
- Cooked rice
- Grated coconut
- Salt
- Sugar
- 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.
Preparing Paalappams:
- 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.
| How to Make Kerala Style Chicken Stew
Appam Without Yeast Recipe:
Print
Appam
- Total Time: 7 hours 5 minutes
Description
One of the popular breakfast foods in Kerala, Appam is often served with some kind of a stew. Palappam has a distinct lace border.
Ingredients
- 3 cups Short-grain rice
- 1.5 cups Water
- ½ cup Cooked rice
- 1 cup Grated coconut
- Salt, a pinch
- 1 tbsp Sugar per 10appam serving
- ½ tsp Baking soda
Instructions
- 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, take the required amount (only!) of batter in a bowl.
- 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.
- Heat appam chatti.
- Optional: add a teaspoon of oil.
- 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.
- 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 and transfer to a plate.
Notes
Adding sugar is optional.
- Prep Time: 7 hours
- Cook Time: 5 minutes
- Category: Breakfast, Kerala, Others, Veg
- Cuisine: Kerala (South Indian)
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Love love.
Kavita Singh says
Oh, I absolutely love eating this but making it is another challenge for me. I have tried it a couple of times but failed miserably. I am saving this post and will be trying it super soon for sure 🙂
Lavanya says
Love the no oil parr.
Haimanti Bhattacharjee says
My husband loves Appam! Your recipe seems doable Maybe it's time to surprise him
Ujjwal Mishra says
We have made appam with egg molee. Thanks to youtube.
I uv made appam from rice flour in a small sauce pan. Next time will go as per your authentic recipe.
Binil Varghese says
Missing home food after seeing this.
I'll try this, next weekend.
Don Joe Martin says
As a Malayalee, while porotta is more often considered to be the food of choice, I think "An appam in the morning, keeps a Malayalee ticking through the day!" It's just so wholesome and warm and fluffy and crispy all at the same time. And according to the time and occasion, like you said, we can alternate between Paalappam and Kallappam! Thank you so much for recording this for posterity... I am pretty sure that this is going to be a timeless recipe!
Mayuri Nidigallu says
I LOVE Appam ! Who better than you to teach us to make it right, Shalini! Drooling over the pics, as usual.
Aditi Mathur Kumar says
I love appam and now I know how to make them at home! Thanks for sharing. 🙂
G. says
You know, I have been eating uppam and stew, daily for lunch, since the day office here in Bangalore. I love it. I think I can finally try and make one too. I will ask for help. And woman! Your blog is all transformed. Looks total WOW!
Novemberschild says
Everyone have their own way of making appam batter, but I think this is the simplest one..bookmarked to try.
Shanx says
Honest. I landed here. Looked at this pic in the slider and couldn't resist. Love em 🙂 Hopping to about me now 😀
food passion and love says
Looks absolutely yummo!More or less the same as my version of Appams !! <3
Fab says
Aaah, nothing like spongy appams to soak up that delicious creamy gravy!! I can never manage making these from scratch, and always go for the instant mixes 🙂
Bhavya says
Oh I love these!!! 😀
nabanita21 says
I'm going to have appam for lunch after seeingthis!
nabanita21 says
I'm going to have appam for munch today after seeing these beautiful pics...Can pics be tasty too? 🙂
feedingthesonis says
Checked out your new about page and love it!!! You're looking so gorgeous in your wedding outfit! This Appam is looking so delicious I just want it now..i'm hungry!
shalzzzzz says
Thanks a lot, Sanjana. Keep visiting 🙂
Rajlakshmi says
Huh where did my comment!! I just said I love appams and thanks for the recipe. 🙂
shalzzzzz says
I got your comment. 🙂 Thank you..
Rajlakshmi says
I sooo love appam. It's very difficult to find good appams Indian restaurants here. Thanks for the recipe.
shalzzzzz says
Welcome and thanks for stopping by. Keep visiting 🙂
Laurel Regan says
They're so pretty! I'd love to try them some day.
shalzzzzz says
Sure Laurel! 🙂 Let me know if you do.
batteredhope says
As always, these look fabulous. One of your recipes you posted a month or so ago, I made -- it was some kind of really spicy chicken. I put the left overs into a curry soup and it made the soup even better, THANK YOU
shalzzzzz says
Wow! That means a lot, Carol! Thanks a lot <3
mrschoux says
My absolute favourite breakfast. this is a tradition in our household Christmas morning and I have to say my mum makes the best! I'm hungry just looking at that pic!
shalzzzzz says
Wow, I'm so happy that you like it 🙂
mrschoux says
Like it? I love it! 🙂
Malar says
Love aappam and your's is so tempting 🙂
shalzzzzz says
Thanks a lot, Malar 🙂