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.
Priya Srinivasan - I Camp in My Kitchen says
Wow this is totally new recipe dear! I have made appam with yeast, will definitely try this ! Appam looks perfect!
Mayuri Patel says
Lovely nice lacy and soft appams. Adding banana to it is new to me. My hubby loves appams with vegetable stew.
Srivalli says
Appam is a mandatory breakfast twice a month. We always make it with fermented coconut water and never with coconut or banana.will surely have to try it sometime.
Unknown says
I always love the traditional method of making appam than the yeasted one's. I think there is a great difference in taste . Your appam has come out so fluffy and love pores in them, perfect texture !! Kudos for bring such an wonderful recipes !!
Sharmila kingsly says
We will get a soft appam dear ,banana helps in the texture of the appam!!
Sharmila kingsly says
No dear the banana added will be very mild not sweet and it helps in getting soft appam.
Srividhya says
Adding banana is a great idea. No yeast appam sounds delicious and I bet you would have enjoyed with chicken curry as you said. I love entire appam so never worried about crispy part. 😉
Gayathri Kumar says
Same pinch Sharmila. Even I used to like only the crispy part of the appam and my mom used to make the whole appam crispy. But now I do appreciate the fluffy middle portion too. And my fav is with sweet coconut milk. You appam looks absolutely yum. Love to pick it off screen..
Harini R says
Looks awesome. This appam has been on my to-do list for ever. I am not sure what is stopping me to go for it.
CURRY AND SPICE says
I am quite fond of appam.., yours look so perfect n crisp on the sides..,
CURRY AND SPICE says
This comment has been removed by the author.
Sandhiya says
I second Priya, even i miss appam because of the induction stove.Appam looks so soft and yummy. The addition of banana is something new to me. is there any reason for adding bananas??
Pavani says
Soft, fluffy and lacy looking appam. You have made them so perfectly. I can't help but smile reading about you eating the crispy edges when you were little -- my daughter is a little like that too, I end up with the middle part.
Priya Suresh says
Seriously i miss this appam here, all coz of my induction stove. Without yeast, this appam looks porous and very soft. Love simply with sweetened coconut milk.
vaishali sabnani says
This appam recipe is a keeper recipe , and these appams really look nice and soft . Tell me one thing doesn’t the banana make the batter a little sweet? I am bookmarking this to try appams .