Appam | Paalappam Recipe with Instant Batter | with step by step photos and video. Popular Breakfast. Crispy on the edges with a fluffy center, these mildly sweet pancakes are a delight when savored with a side dish.
Traditionally appams are fermented with toddy/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 differently than the appams made with yeast.
How to make appam or paalappam with instant batter?
Appam | Paalappam Recipe with Instant Batter | with step by step photos and video. An Authentic preparation from scratch and an Instant version. To make these appams, all the ingredients are blend to a fine paste. Additionally, the batter is kept for fermentation. The process of fermentation takes from 5 to7 hrs based on the temperature or climatic conditions of each region. Furthermore, the fermentation of rice batter is a key step to yield a soft and crisp pancake.
Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney, or sweetened milk. I love to have appams with sweetened coconut milk.
Furthermore, do check out our rava appam recipe too. Hope you will surely like it.
Appam | Paalappam with Instant BatterCourse: BreakfastCuisine: IndianDifficulty: Easy
Appam | Paalappam Recipe with Instant Batter | with step by step photos and video. Popular Breakfast. Crispy on the Edges with a Fluffy Center.
1 cup Rice Flour (Roasted)
1/2 cup Coconut (Grated)
2 tbsp Sugar
4 tbsp Cooked Rice
1/4 tsp Yeast
1 1/2 cup Water
Salt as required
- Firstly, add 1 cup Rice Flour (Roasted), 1/2 cup Coconut (Grated), 2 tbsp Sugar, 4 tbsp Cooked Rice, 1/4 tsp Yeast in a mixie jar.
- Add 1 1/2 cup of water little by little and mix the ingredients thoroughly using a spoon. (this is done to avoid the rice powder getting stuck to the bottom of the mixie jar while grinding)
- Once mixed, grind the ingredients to a fine paste.
- Now pour this batter mix to a large bowl.
- Cover and keep aside for fermenting for 5 to 8 hours, depending on the temperature conditions. I kept for almost 6 hours. The batter will rise and double up the next day.
- Add the required salt and mix the batter well.
- Heat a wok with handles or an appam pan. Smear some oil on the kadai. If using a non-stick appam pan, then skip smearing the oil.
- Spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter.
- cover the pan and let the appam cook until the base becomes nicely light golden or 1 to 2 minutes over low – medium flame.
- Remove and Serve the appam hot or warm. Make all the appam with the batter in a similar way.
- Before grinding the batter mix the ingredients thoroughly using a spoon. This is done to avoid the rice powder getting stuck to the bottom of the mixie jar while grinding
- Fermenting depends on the climatic conditions of each place.