Palappam (without coconut)| പാലപ്പം
Kerala Appam | Velleappam | Kerala style Palappam | Palappam | Appam recipe without coconut | with step-by-step and video. Palappam is a thin laced curved pancake made from fermented rice flour. It gets its shape from the small, curved pan in which they’re cooked. In Malayalam, this is referred to as Appa Chatti.
A popular breakfast recipe with crispy edges and a fluffy center. When served with a side dish, these mildly sweet pancakes are a treat.
There are many variations to appam recipes, what is unique in this recipe is that there is no coconut in this recipe and it is so easy to make. If you live in a cold climate region then you can place the batter in a preheated oven to speed up the fermentation. You can store the fermented batter in the fridge for 2-3 days to make fresh appam every day.
How To Make Palappam Without Coconut
Palappam | Appam Recipe Kerala Style
Equipment
- appa chatti
Ingredients
- 2 cups raw rice
- 1 cup Rice flakes Aval/Poha
- 3/4 tsp active dry yeast
- 1 tsp salt
- 3 tsp sugar
- water as required
Instructions
Soaking Rice
- Add 2 cups white raw rice into a bowl. Wash and rinse the raw rice a few times in cold water until the water runs clear.
- Soak the rice in enough water to cover it for 4-5 hours or overnight
- Drain off the water and set aside.
Proof Yeast
- Sprinkle 3/4 tsp yeast in 1/4 cup warm water. Then add 1 tsp white sugar and mix together. Let it sit aside for 5 to 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. This means the yeast is active. Now you can proceed to use the yeast as suggested in your recipe. If you are using instant yeast then you can skip this step.
Grinding Rice
- Add half of the soaked rice, 1/2 cup Aval, 1/2 tsp salt, and 2 tsp sugar. Add enough water to cover the rice and grind the rice until it becomes a smooth paste. Transfer this to a large bowl.
- Add remaining soaked rice, 1/2 cup Aval, and yeast, grind this to a fine paste, and smooth batter. Check salt and add if needed.
- Mix all together using your hands.
Fermenting the Batter
- Cover the bowl with a clean cloth and leave it to ferment in a warm place for 4-8 hours. After about 4 hours the batter is double in size. Mix the batter again. If you're in a warm climate then it may get ready in 2-3 hours.
- After fermentation, stir the batter well. If the batter is too thick, add a little water to make it thinner.
Making Palappam
- Heat palappm pan over medium-high heat. When the pan is hot pour one ladle of batter. Swirl or rotate the pan to spread the batter in a circular shape.
- Cover the pan with a lid and cook for about 2 minutes or until the sides are crispy and the center is cooked.
- Remove the palappam from the pan using a spatula and repeat the process with the remaining batter.
- Serve with chicken stew, Kurma, Egg Roast, Egg curry etc.
Video
Kerala Style Palappam – Variation #1
Ingredients:
- 2 cups raw rice
- 1 cup Rice flakes Aval/Poha or cooked rice
- 3/4 tsp – 1 tsp active dry yeast
- 1 tsp salt
- 2 1/2 table spoon sugar
- 3 garlic
- 2 tbsp coconut oil
- water as require
Instructions:
- Soak the Raw Rice:
- Wash the raw rice thoroughly and soak it in water for 4-5 hours.
- Prepare the Yeast Mixture:
- In a small bowl, dissolve the active dry yeast with 1 tsp of sugar and 2-3 tbsp of warm water. Let it sit for about 10 minutes until it becomes frothy.
- Grind the Batter:
- In a blender, add the soaked rice, rice flakes (or cooked rice), garlic cloves, and the yeast mixture.
- Add water gradually and blend until you get a smooth batter. The consistency should be similar to that of dosa batter—slightly thick but pourable.
- Ferment the Batter:
- Transfer the batter to a large bowl. Add the remaining sugar and salt, and mix well.
- Cover the bowl and let the batter ferment for 6-8 hours or overnight in a warm place. The batter should rise and become airy.
- Adjust the Consistency:
- After fermentation, stir the batter gently. If it has become too thick, add a little water to achieve a pourable consistency. Add coconut oil and mix it very well.
- Cook the Palappam:
- Heat a palappam pan or a small non-stick pan on medium heat. Grease it lightly if needed.
- Pour a ladleful of batter into the center and swirl the pan to spread the batter to the edges, forming a thin lace around the edges and a thick, fluffy center.
- Cover the pan with a lid and cook for 2-3 minutes until the edges turn crispy and the center is cooked and fluffy. No need to flip.
- Serve:
- Serve the palappam hot with your favorite curry, like vegetable stew or chicken curry.
Enjoy your delicious Kerala-style palappam!
Kerala Style Palappam with Coconut Milk – Variation #2
Ingredients:
- 2 cups raw rice
- 1/2 cup cooked white rice
- 1/2 cup water (for grinding)
- 2-4 tbsp sugar (adjust to taste)
- 1/2 cup coconut milk (divided)
- 3/4 tsp – 1 tsp active dry yeast
- 1 tsp salt
- Additional water as required
Instructions:
- Soak the Raw Rice:
- Wash the raw rice thoroughly and soak it in water for 4-5 hours.
- Grind the Batter:
- Drain the soaked rice and transfer it to a blender.
- Add 1/2 cup of cooked rice, 1/2 cup water, and the sugar to the blender. Grind until you get a smooth paste.
- Add Coconut Milk, Yeast, and Salt:
- Add 1/4 cup of coconut milk, the active dry yeast, and salt to the blended mixture.
- Blend again until everything is well combined and forms a smooth, fine batter.
- Add the Remaining Coconut Milk:
- Pour in the remaining 1/4 cup of coconut milk and mix well. If the batter is too thick, add a little more water to achieve a pourable consistency, similar to dosa batter.
- Ferment the Batter:
- Transfer the batter to a large bowl and cover it. Let it ferment for 6-8 hours or overnight in a warm place until it rises and becomes airy.
- Make the Appam:
- Heat an appam pan or a small non-stick pan over medium heat. Lightly grease it if necessary.
- Pour a ladleful of the batter into the center of the pan and swirl it to spread the batter to the edges, forming a lace-like edge and a thick, fluffy center.
- Cover the pan with a lid and cook for 2-3 minutes until the edges are crispy and the center is cooked through. There’s no need to flip the appam.
- Serve:
- Serve the palappam hot with a side of coconut milk curry, vegetable stew, or your favorite curry.
Enjoy your delicious Kerala-style palappam!
Kerala Style Palappam Recipe – Variation #3
Ingredients:
- 1 cup raw rice
- 2 tbsp rava (semolina)
- 1 cup grated coconut
- 1/4 cup coconut water
- 1 tsp sugar
- Salt (to taste)
- Water as required
Instructions:
- Prepare the Rava:
- In a small pan, cook the rava with a little water until it forms a thick paste. Let it cool down.
- Soak and Grind the Rice:
- Wash the raw rice thoroughly and soak it for 2-3 hours.
- Drain the soaked rice and add it to a blender along with the grated coconut, the cooked rava paste, coconut water, and sugar.
- Grind everything together to form a smooth, fine batter. Add water as needed to reach a slightly thick consistency.
- Ferment the Batter:
- Transfer the batter to a large bowl and cover it. Allow it to ferment in a warm place for 6-8 hours or overnight until it rises and becomes bubbly.
- Add Salt and Adjust Consistency:
- Once the batter is fermented, add salt to taste and mix well.
- Adjust the consistency of the batter by adding water if needed. The batter should be pourable, similar to dosa batter but slightly thicker.
- Cook the Appam:
- Heat an appam pan or a small non-stick pan over medium heat. Grease it lightly if necessary.
- Pour a ladleful of the batter into the center of the pan and swirl it to spread the batter towards the edges, creating a lace-like border and a thick, fluffy center.
- Cover the pan with a lid and cook for 2-3 minutes until the edges turn crispy and the center is cooked through. There is no need to flip the appam.
- Serve:
- Serve the palappam hot with a side of vegetable stew, coconut milk curry, or your favorite curry.
Enjoy your Kerala-style palappam!
Palappam is a delicious and healthy breakfast option that can be enjoyed without coconut as well. By following these simple steps, you can make palappam without compromising on taste and texture. So go ahead and try making this without coconut for a change and enjoy a new flavor.
FAQs
Yes, you can use instant yeast instead of active dry yeast, but you need to adjust the quantity accordingly. Use half the quantity of instant yeast compared to active dry yeast.
No, fermentation is an essential step to make palappam, as it helps to create a light and fluffy texture
Yes, you can store the leftover batter in the refrigerator for up to 3 days. Just make sure to stir it well before using it again.
Appachetty|Breakfast Appam Pan
This curved pan is used to make palappam. This appachetty pan has a sturdy handle to swirl the pan while making palappam. It is also non-stick so you need less oil for cooking.