One of the most famous traditional breakfast dishes in Kerala is appam. Known also as Palappam, it is a soft, spongy and bowl-shaped pancake made out of fermented rice and coconut batter. What makes appam unique is the distinctive texture that sets it apart from other South Indian breakfasts. The middle is thick and spongy, and the edges are thin and crispy.
Appam from Kerala is usually accompanied by vegetable stew, kadala curry, potato curry or sweet coconut milk. Despite looking similar to a dosa, appam has much in common with neither its taste nor preparation. The key to tasty appam lies in the proper fermentation of the batter and cooking it in a special curved pan, appachatti.
This article explains the process of preparing soft and delicious appam at home.
Recipe Ingredients
The preparation time for Kerala Appam is about 20 minutes without soaking. The rice must be soaked for about 4-5 hours, while fermentation will take 1-2 hours with instant yeast or 8-12 hours with active dry yeast. Cooking time is 20-30 minutes. This recipe yields 12-15 appams and is ideal for breakfast, snacks or dinner.
Ingredients Required
The following are the basic materials needed to prepare Kerala appam.
• 1½ cups of white rice / parboiled rice
• ¼ cup of thick poha /cooked rice
• ½ cup of fresh coconut grating
• ½ tsp instant yeast / ¾ tsp of dry active yeast
• 2 tbsp sugar
• ½ tsp salt
• About ¾ cup of water for grinding
Oil for greasing appam pan.
Making Kerala Style Appam
Step 1: Soaking the Rice
Initially, put rice in a large bowl and wash it properly with fresh water two or three times. Then, add sufficient water and let it soak for 4-5 hours. Soaking the rice is necessary for softening it.
Step 2: Making the Appam Batter
After soaking, the water should be drained, and the rice is transferred to a mixer grinder along with grated coconut, poha or cooked rice, sugar and some water. All these things are ground well to obtain a thin and slightly flowing batter.
Step 3: Add Yeast and Ferment the Batter
Mix the instant yeast into the batter. If you use dry yeast, you should first dissolve it in warm water and then pour the mixture into the batter. The mixing bowl should be covered with plastic wrap and left in a warm place for the fermentation process to occur. The fermentation of instant yeast takes about 1-2 hours, while the fermentation of dry yeast takes around 8-12 hours depending on the temperature in the room.
The batter becomes bubbly after the fermentation process. It increases in volume and salt is added to the batter. In case the batter appears too thick, one can pour in some water and make it pourable.
Step 4: Warm Up the Appam Pan
It is necessary to warm up the appam pan or appachatti under medium heat. Oil may be added to it lightly, if needed. Your pan should be warmed up, but not very hot. Otherwise, the batter will not be able to spread.
Step 5: Pour and Spread the Batter
Pour a ladleful of batter in the middle of the pan. Move the pan immediately and turn it in a circular motion to allow the batter to spread to the sides. This will result in a traditional appam of thin edges and a thick centre.
Step 6: Cooking Until Soft and Crispy
Put the lid on the pan and cook the appam for 2 minutes at medium heat. The centre will get fluffy, whereas the edges will be crispy and golden. There is no need to turn the appam while cooking. When ready, take it off the pan using a spatula.
Repeat the procedure with the rest of the batter. The tasty homemade appam is ready.
Tips for Making Soft and Crispy Appam
It is always advisable to soak rice before grinding, as this makes it easier to prepare a smooth batter. Freshly ground coconut gives you the best taste compared to old coconut. Always give adequate time to allow fermentation, as this is a critical stage in preparing the soft and spongy filling of the appam. The batter should have a medium thickness in order to spread easily in the pan. The appam should be cooked using a lid and without using very high temperatures. In case the batter becomes too thin, one can add some rice flour to the batter.
Serving Suggestions for Kerala Appam
The best accompaniments for appam are traditional vegetable stew made using coconut milk, vegetables, and mild spices. Another popular choice is kadala curry made using black chickpeas with Indian spices.
Health Benefits of Appam
The carbohydrates in appam, made from rice and coconut, act as a source of energy, while fats are also present because of coconut in the batter. Moreover, it is naturally gluten-free in its traditional recipe. Fermentation also adds to the soft texture of the batter. The combination of appam with vegetable stew or chickpea curry may balance the dish due to the presence of vegetables, fibre, and proteins.
My Personal Favourite
As for my personal favourite way to consume Kerala appam, it is appam with vegetable stew made with coconut milk. It is amazing to combine the soft interior and crispy exterior with the mild taste of the stew. The uniqueness of appam lies in the simplicity of its preparation and perfect texture. Despite its simple ingredients, the taste of the dish appears to be perfect.
Frequently Asked Questions
1. Ingredients for preparing Kerala Appam
The main ingredients for preparing Kerala appam are rice, grated coconut, sugar, salt and a fermenting agent like yeast or toddy.
2. What is the reason that my appam is not coming out soft and fluffy?
This happens due to improper fermentation of the batter or due to the improper consistency of the batter. The batter should be allowed to ferment until it gets bubbly and expanded.
3. Is it possible to prepare appam without yeast?
Yes, the traditional appam can be prepared by fermenting the batter using toddy. In some home-style preparations, the natural fermenting process is used instead of yeast, but the results can differ.
4. Which pan should be used for preparing appam?
It is preferable to use the traditional appachatti pan as its design helps in creating the distinctive feature of the dish – thick centre and thin crispy edges.
5. How should the leftover batter for preparing appam be stored?
It is possible to keep the leftover fermented batter in the refrigerator in an airtight container for one day.
Conclusion
Appam, which is made the Kerala way, is a yummy South Indian delicacy that is a mix of simple flavours of rice and coconut. With its soft centre, crunchy texture and mild flavour due to fermentation, it is a perfect meal for breakfast or supper. The recipe for making yummy appam, with the right preparation of the batter and a little bit of patience during fermentation, can easily be done in the comfort of your own kitchen.
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