One of the popular breakfast foods in Kerala, Appam is often served with some kind of a stew. Palappam has a distinct lace border.
- 3 cups Short-grain rice
- 1.5 cups Water
- 1/2 cup Cooked rice
- 1 cup Grated coconut
- Salt, a pinch
- 1 tbsp Sugar per 10appam serving
- 1/2 tsp Baking soda
- 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.
Adding sugar is optional.
- Prep Time: 7 hours
- Cook Time: 5 minutes
- Category: Breakfast, Kerala, Others, Veg
- Cuisine: Kerala (South Indian)