I am a big fan of Kerala’s soft, lacy, spongy appams. It is a very common and popular breakfast in Kerala. I learn’t this dish from a friend and prepare this almost every week. It is a fool proof recipe guaranteed to give you soft, spongy and lacy appams which just melts in your mouth. Today we will learn how to make Kerala style appams/palappams following this easy recipe with step wise pictures.
|Spongy appams with sweetened coconut milk|
Wash and soak rice for 6-7 hours. I used mavu arisi which gives very soft and spongy appams. If you cannot get that mavu arisi, you can use idli rice (but mavu arisi preferable).
Grind rice and coconut to a smooth paste. (you can grind it in mixie also)
Take a ladle of the ground batter, mix it well with a cup of water.
Cook that on low heat stirring continuously, until it becomes like a porridge. Let it cool completely.
Grind this porridge with a little rice+coconut batter.
Then mix it with the rest of the batter. The consistency of the batter should not be too thick nor too thin.
Add sugar, yeast and little salt. Mix well and leave it to ferment for another 5-6 hours.
Picture below shows appam batter before and after fermentation. Mix the batter well.
Heat an appam pan. Sprinkle little water and check if it is hot enough. If it makes a sizzling sound, the pan is hot enough to make appams.
Pour a ladle of appam batter. Hold the handle with your hands and rotate the pan in a circular motion.
Then put it back on the stove. When you find holes forming on the corners/sides, reduce the heat to low and cook covered.
Once cooked remove the appams with the help of a spatula and serve hot with any side dish mentioned below.
Some side dish for appams
Sweetened Coconut milk (how to extract coconut milk)
Mix first coconut milk and second coconut milk together and add needed sugar or jaggery.
Potato stew (coming soon)
Any spicy non veg gravy
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