Appam is a super soft traditional pancake from South India. It is often served with coconut milk or any Stew.
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Amma always makes the best appam. I learned this recipe from here. Appam goes very well with chicken curry and coconut milk but my pick is always chicken curry with appam.
During my childhood days I use to like that crispy outer edges of Appam and I used to eat only that and pass on the reaming to amma. However when I started cooking I learnt to eat the full palappam. Now lets see how to prepare Kerala Appam.
How to Prepare Appam
1. Wash the rice really well and soak it for 4 hours. Next in a blender add in the freshly grated coconut, banana and cooked rice and grind it to a fine puree .Transfer them to a vessel.
2. Next blend the soaked rice to a fine puree. Transfer them to the vessel along with the coconut banana puree.Mix everything together add in the baking soda ,salt and allow it to ferment for 8 hours or overnight.
3. Next a heat pan with oil coated on all the sides. Pour a ladle full of batter.
4. Swirl the pan so that the batter is coated evenly on all the sides. Cover and cook till the appam is fully done. Release the edges with a ladle and remove from the pan. Serve hot.
I served with chickpeas kurma and coconut milk.
Tips & Variations
Serve hot with any stew or kadala curry·
Also goes well with coconut milk.
Adding banana and cooked rice makes the palappam spongy. You can skip if you don’t prefer.
We can also add a egg to the appam if you prefer.
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📖 Recipe
Appam
Standard 1 cup measures 240 ml
Ingredients
- 2 cup Raw rice /pacharisi
- ½ cup Freshly grated coconut
- 1 Ripe banana small like Yelaki Variety
- ½ tsp Baking soda
- Water as needed
- 1 tsp Cooked Rice optional
Instructions
- Wash the rice really well and soak it for 4 hours. Next in a blender add in the freshly grated coconut, banana and cooked rice and grind it to a fine puree. Transfer them to a vessel.
- Next blend the soaked rice to a fine puree. Transfer them to the vessel along with the coconut banana puree.
- Mix everything together add in the baking soda,salt and allow it to ferment for 8 hours or overnight.
- Next heat a pan with oil-coated on all the sides. Pour a ladle full of batter.
- Swirl the pan so that the batter is coated evenly on all sides. Cover and cook till the appam is fully done. Release the edges with a ladle and remove from the pan. Serve hot.
Notes
· Also goes well with coconut milk.
· Adding banana and cooked rice makes the appam spongy.You can skip if you don’t prefer.
preeti garg says
Appam looks so crisp and perfect with stew.
Suma Gandlur says
Appams look super, Sharmila. Your banana version is new to me and I have bookmarked it to try later.
cookingwithsapana says
I wish to make appam since forever but looking at my skill towards south indian dishes, I don't attempt to try. This looks so soft and tasty with stew.
Sandhya Ramakrishnan says
Love appam and stew! I have not tried the one without yeast and adding banana is something new. I will try this method soon.
Padmajha says
One of my favorite dish! I have never added bananas while making the batter. Will try your version soon.