Ingredients (Makes about 30 appams)
1. Rice flour – 2 cups (Raw rice flour is usually used for making palappams, but you can also use roasted rice flour. We have used roasted rice flour here.)
2. Yeast – 1 tsp (We used rapid-rise yeast)
3. Thick coconut milk – 1 can / 400 ml (We used 1 can chaokoh coconut milk)
4. Grated coconut – 1 handful (Grind it to a coarse paste (tharutharuppayi))
5. Salt – To taste
6. Sugar – 2 – 3 tbsp or to taste
To cook (Kappi Kachan)
7. Rice flour – 1/2 cup
8. Sugar – 1 tbsp
9. Water – 2 cups
1.Mix 1/2 cup rice flour with 1 tbsp sugar and 2 cup water. Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.
2. In a bowl, mix 1 tsp yeast with 3 tbsp luke-warm water. Keep aside to rise.
3. In a large vessel, combine 2 cups rice flour with enough salt, around 2 – 3 tbsp sugar, 1 can coconut milk and ground coconut mixture. Taste-check for salt and sugar. Add the cooled kurukku (step 1) and risen yeast mixture. Add some water, the batter should have an idli batter consistency. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30 seconds or you can leave the oven light on) for at least 6 – 8 hrs or overnight. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow. Before making appams, check for sugar and salt. If the batter is thick, dilute it by adding around 1/2 cup water. We need a dosa batter consistency.
4. Make palappams using appachatti. Heat the appachatti at medium-high flame and pour a ladle full (thavi or a little more than 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 or twice for a thin lace on the edges. Now bring down the flame to medium and cover with its lid. Cook until done on one side only. It will take around 2 – 4 mts. Before removing the appams, turn the heat to medium-high flame for a few seconds in order to brown the appam lace. Remove the appam and repeat until the batter is finished. Serve warm with egg curry/any stew/kadala curry/vegetable korma/ fish moli or any curry of your choice. The batter will keep in the refrigerator for about 2 – 3 days.
Recipe Courtesy – Manju Jyothish (This was made by her, I just took the pictures )
drooling…vayil 2 titanic irakkam ,,nghee nghee nghee..enikku veettil ponam…..
seeing this make me drool..i will try this weekend
wow looks awesome. love the recipe
I am yet to use rapid rise yeast 🙁 Looks awesome
Droolworthy preparation ……….Thanks for sharing.
dont torture like this…what a beautiful spread. would love to have it.
Mouth watering appam. It’s so crispy and the egg curry is bowl is fantastic.
Great recipe and easy to follow. Thank you for sharing.
All this while I had not been making appams since I thought grinder is needed. Your detailed description was so promising. Mine came so soft. Thanks.
Thanks for your feedback. Glad to know that your appams came out well..
What kind of rice do you buy ? and what is the brand of the rice flour. Thanks
Loved ur recipe of palappom with riceflour …..it came out well…..
Thanks a lot for your feedback! Glad to know that it turned out well for you.
What is the measurement of the cup? Cups are different. Can you give the exact measurement?
I use a 235 ml cup..
Your recepi look very inviting , yet to try but should i use the kuruku or can i ommit that , and what is the purpose of using the kuruku? tqvm
instead of yeast ..can we use baking soda?
I think you can..but can you please check it online? I have never tried it with baking soda.
Glad I found your site. I was trying to follow the instructions at the back of Nirapara flour pack and was wondering why we need a dough for this. Now I got that they have been talking about the Kappi Kachan you mentioned!! Your dish has turned out really well and lovely clicks.
Instant yeast akumbol ethra time ferment cheyan vekkanam…
Around 4 – 5 hrs
Instant yeast use cheyyumbol direct batterilekku add cheytha mathiyo? Will it be the same quantity 1tsp? I am going to use instant yeast for the first time. Hence this stupid questions. Shall try this out and update you the outcome.
I tried your veg biriyani and sweet boli. It turned out to be a super hit.. Thanks a ton.
Mathiyenne thonnunnu but I am not sure ketto..never tried instant yeast before..
Happy to know thayt you enjoyed the veg biriyani and boli..Thanks for your feedback sowmya!
I tried out this recipe with chicken vattichathu, both came out so well and my family liked it a lot. Thanks for sharing such lovely recipes.
Thanks a lot for trying and letting me know your feedback, Joyce..Great to know that everyone enjoyed it!
Used KK flour. Idiappam turned out really soft.
Very helpful recipes. I make batter more or less same way. I use an iron appa chatti but appam gets stuck. What to do about it?