Palappam | Appam Recipe Without Coconut | with step by step photos and video. A popular breakfast recipe, crispy on the edges with a fluffy centre. These mildly sweet pancakes are a delight when savored with a side dish.
Traditionally appams are fermented with toddy or kallu which is a local alcoholic drink. Since toddy is not available everywhere easily, dry active yeast works as a good substitute. The appam made with toddy tastes different than the appams made with yeast.
What is palappam?
Basically palappam is an extended version of plain appam or vella appam recipe to which grated coconut is added while grounding. later the fermented batter is poured to bowl shaped pan to yield a bowl shaped pancake’s.
How to make Palappam | Appam Recipe Without Coconut ?
Palappam | Appam Recipe Without Coconut | with step by step photos and video. The recipe I shared here with you does not use even a small trace of coconut. But still you can achieve that crispy edges and a fluffy centre. Firstly, soak white rice or pachari or pacharisi in luke warm water for 4 to 5 hrs. Then drain the rice and transfer it to mixie jar, followed by white poha or rice flakes, sugar, salt and instant yeast. Grind them to a fine paste using water and allow it to ferment for 5 to 8 hrs. The fermentation time will vary based on the temperature of the place or region you live.
As mentioned previously fermentation is key process. but if you are living in a cold region, you can place the batter in preheated oven to hasten the fermentation process. Lastly, you can store the fermented batter in refrigerator for about 2-3 days and scoop out only required amount of batter to prepare spongy appam recipe.
In addition, I would like to highlight some of our trending side dish recipes that go well with appam.
- Chana | Chole | Chickpea Masala
- Mushroom Kurma Recipe | Kaalan Kuruma
- Spicy Chicken Roast
- Spicy Duck Roast Masala
- Spicy Mutton Roast Recipe | Mutton Fry
- Egg Masala Roast
- Kerala Style Egg Masala Recipe
Moreover, my favorite combination for appam is always coconut milk sweetened with sugar or jaggery.
Palappam | Appam Recipe Without CoconutCourse: BreakfastCuisine: IndianDifficulty: Medium
Palappam | Appam Recipe Without Coconut | with step by step photos and video. A popular breakfast recipe, crispy on the edges with a fluffy centre.
2 cup Pachari/Pacharisi/White Rice
1 cup White Poha
2 to 3 tbsp Sugar
1/2 tsp Salt
1/2 tsp Instant Yeast
2 to 21/2 cup Water
- In a bowl add 2 cup pacharisi or white rice. Wash it well and soak them in 4 cups of warm water for 4 to 5 hrs. Water heat should be the withstanding temperature for our hands. Soaked in warm water to remove the sticky nature of the rice.
- After 4 hrs drain off the excess water and add them to a large mixie jar or a grinder.
- Followed by 1 cup white poha (thick or thin), 2 tbsp sugar, 1/2 tsp salt and 1/2 tsp instant yeast.
- Further add 21/2 cup in frequent intervals and grind them to a a fine and smooth batter.
- Transfer the batter into a large bowl and mix them well using our bare hands. If you need more water to make a thin consistency batter, add and mix them well. The amount of water may depend on the quality of rice.The batter has to be a thin consistency compared to dosa batter.
- Clean the edges of the bowl. Close the bowl and allow to ferment for 4 to 8 hrs.
- After 4 hrs the batter is doubled in size. Mix them well and start using the batter. You can store the remaining fermented batter in refrigerator for about 2-3 days and scoop out only required amount of batter to prepare spongy appam recipe.
- Now, heat a appam pan. Spread a ladle full of batter into the hot pan. Turn and tilt the pan in circle so as to spread the batter in a round circle.
- Close the pan and cook the batter for 1 to 2 minutes over a medium flame or until it is cooked and edges become golden in color. If you prefer you can drizzle some oil.
- Remove and serve hot appam with coconut milk or any curry of your choice.
- Fermentation time may vary according to the place and region.