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Appam | Appam without yeast | Palappam
Appam is a super soft traditional pancake from South India. It is often served with coconut milk or any Stew.
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Raw rice /pacharisi
Freshly grated coconut
small like Yelaki Variety
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.
· Serve hot with any stew or kadala curry
· Also goes well with coconut milk.
· Adding banana and cooked rice makes the appam spongy.You can skip if you don’t prefer.
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