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
Conclusion
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.
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.