1. Idli rice – 3 cups (You can also use long grain or sona masoori rice)
2. Tender coconut flesh – 1 (or 1.5 cup grated coconut/Around 1 cup thick coconut milk)
3. Sugar – 1/4 cup
4. Yeast – 1/2 tsp (Combine sugar and yeast in lukewarm water(around 1/2 cup) and leave aside to rise. If you wish to add tender coconut water, add only a pinch of yeast to rise. If you wish to use toddy, you don’t need to add tender coconut water and yeast. Just add 1/4 cup toddy.
5. Salt – To taste
1. Soak the idli rice in water for at least 4 – 5 hrs.
2. In a bowl mix the tender coconut water with a pinch of yeast and 1/4 cup sugar. Keep aside to ferment. OR If you are using toddy, mix it with sugar and keep aside to rise. OR If you are using only yeast, mix 1/2 tsp yeast with 1/4 cup sugar and 1/2 cup lukewarm water and leave aside to rise.
3. Grind the idli rice to a fine paste adding sufficient water. Reserve 3 tbsp of this batter, now add in the tender coconut flesh ( or grated coconut / coconut milk) and the sugar-yeast mixture and grind again to a very fine paste.
4. In a pan, combine 3 tbsp reserved batter with 1 cup water ( or 3 tbsp rice flour /pacha aripodi mixed in around 1 cup water) and cook for a few minutes (pavu kachuka or kappi kachuka) until thick. This is done to make extra soft appams. Leave aside to cool. When it is completely cooled, mix it well with the batter. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30 seconds or leave the oven light on) for at least 6 – 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double. If the yeast is of good quality, fermentation might take place in lesser time. Before making appams, add little salt and check for sugar. If it is thick, dilute it by adding milk or coconut milk. We need a loose batter .
5. Make palappams using appachatti.
6. Heat the appachatti at medium flame and pour a ladle full (thavi or around 1/4 cup) of appam batter into it. Remember to smear the appachatti lightly with oil if its not nonstick. Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once for a thin lace on the edges. Now bring down the flame and cover with its lid. Cook until done on one side only. It will take around 2 – 3 mts at low flame. Remove and repeat until the batter is finished. Serve warm with any stew/kadala curry/vegetable korma/ egg curry/ fish moli or any curry of your choice.
1. Instead of using rice flour or the ground idli rice batter in step 4, use 3 tbsp semolina. Add around 1.5 cup water to it, bring it to a boil, lower the flame and stir continuously until it becomes thick at medium flame, cool down completely and add it (kurukku) to the ground idli rice-yeast-sugar batter.
2. Palappams can be made without coconuts too and there are several ways to make the palappam extra soft. Click here for the tips.
Wow!!! Perfect PalaPPam…Actually v call this as Aappam,my fav.Luks wounderfull:)
so white and yummy appam…
u know what i cant use an appam chatti on my hob top 🙁
havent had appam in ages and now i think i have to go to a mallu rest and have some
delicious appam..we love this
Adipoli palappam,perfect comfort food…
My favourite appam, wat an authentic dish..looks delicious..
delicious appam.. Nice combo with kadala curry..
Maya and lakshmi..wow the pics looks so so great..palappam and kadala curry is family fav…this looks so good …
CONGRATS on your win at spicy tasty dearies..you deserve it…
Yummy palappam..love it with kadala curry…
Ohh wow so delicious..so inviting platter..
wish I could have it ringht now!!
Just saw that you have won summer contest…
Many congarts..Keep on rocking dear.
Looks so delicious. Superb for breakfast
Palappam look lovely.. One of our favs. Big congrats on the win for the photograph.
nice N yummy
Delicious appam..looks so good..lovely pic.
wow!!!!!!came perfect…no words to say … very tempting… wanna eat now
Looks great..We made it yesterday with Kadalai Curry for a potluck and came out well..
Congrats on your win on Sizzling Summer Contest..
Congrats on winning sizzling summer contest dear. This appam looks beautiful 🙂
It looks so inviting on the banana leaf. And Congratulations on the win.
yummy palappam looks so delicious.. best combination appam kadala.. good work guys
Looks damn good dears.Very tempting pics.
Palappam my favorite breakfast…but never had the confidence to make it myself…I should try it someday…
This looks great. We make a similar stuff called Neer Dosa. Yum! 🙂
This looks delicious! Yumyum!
My family’s most fav breakfast …looks perfect
Hi, appams made to perfection, too good.
wow adipolli ayittundu..kurachu bussy ayi poyi atha kannajathu…
oh my fav..looks superb!!!!! evidunnu kitti ila??? oh vayil vellam varunnu…
ah pinne thazhe irikkunna kakka irachi kandittu ente control pokunnu…..hhooooo
And congrst on ur winning..:)
simply superb. the first picture reminds me of a basic thattukada look. i am drooling.. wish to grab that banana leaf and appam. kada curry looks yummy too. wonderful combo..
Congrads dear in winning the contest. u people deserve it.. Kidus…
ur appam looks superb!!..are we using fried ava for the kurukku?also can we use ponni rice for making appam?
Ponni raw rice can be used for making appam. For the kurukku, use regular rava..
I tried the chicken cutlet and palappam recipes from your blog.They came out really well.Thank you.Would like to try more recipes from your blog .
Looks delicious. Will try it out. Do you use fresh yeast?
I use either rapid rise yeast or active dry yeast
is rapid rise yeast and active rise yeast the same? if not i am
not sure if rapid rise yeast is the same as fresh yeast.
pl reply- thank u
No they are not the same..pls check this link
thanku coz i thought active rise yeast was fresh yeast, thats why the confusion. In india we are not exposed to too many varieies – good info- thnks once again
Ur palappam recipe was so good,soft and yummy.thanks a lot maya.may god bless a lot.
Hi Maya… could you let me know how much appams I can make using this recipe? If i need to prepare 30-35 appams, approximately how much rice do I take? Your inputs will be helpful. Thanks…
This recipe would yield around 30 appams..
Do you have to add water to the reserved batter you’re boiling on the stove or is water to be added only when you’re boiling rice powder?
It needs to be added to the reserved batter also. Sorry for the confusion. Add 1 cup water to about 3 – 4 tbsp of the reserved batter. Mix well. Stir continuously on medium flame until it thickens
Can I use desiccated coconut ?
i think so..but i prefer fresh/frozen grated coconut..
Hello… is it grated coconut and coconut milk or either one to be added?