Paal Appam | Vellayappam

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Paal Appam
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Paal appam is a traditional breakfast recipe of Kerala. It is a soft, lacy and crispy breakfast prepared with rice and coconut. Paal appam is thin and crispy at the edges and soft, fluffy in the middle.

Appam gets a bowl shape which is got by the pan in which it is cooked. The appam pan is called as Appachatti in Malayalam.

Paal appam is prepared by soaking rice and grinding it with coconut and yeast. The batter is fermented overnight. You can add either fresh coconut or coconut milk while grinding the batter. If using dry active yeast, proof it before adding it to the batter and if using instant yeast, add directly to the batter while grinding.

Traditionally toddy/kallu was used in the fermentation of the batter. Yeast is a good alternative to toddy and gives nice taste and texture to the appam. You can also use baking soda instead of yeast.

Appams can be served with vegetable stew, coconut chutney, potato stew (ishtu), kadala curry etc. It can also be served with sweetened coconut milk.

For more Kerala Recipes check: Idiyappam, ragi idiyappam, rice puttu,unniyappam, pazham pori, kadala curry, potato stew (ishtu), Ari payasam, kerala style vegetable sambar,eggless fruit cake, moru curry, ulli sambar, ayla curry, mathi fish fry, kerala style mutton curry, chicken curry.

(1cup=250ml)

Ingredients:

2 cups raw rice

3 cups grated coconut

3 tsp sugar

1 tsp dry yeast or ½ tsp instant yeast

Salt

Water, as needed for grinding

Method:

  • Wash rice until clear and soak it in water for 2-3 hours.
  • In a mixer jar, take about ½ cup of grated coconut and grind it adding very little warm water. Using a strainer, extract coconut milk and keep it aside.
  • In small bowl, add ½ cup warm water, 1 tsp sugar and dry active yeast. Mix well and keep it covered in a warm place till frothy. It may take around 8-10 minutes. If using instant yeast, skip this step and add it directly to the batter.
  • Now in a grinder or mixer, add soaked rice along with remaining 2 ½ cup grated coconut and grind it into fine paste. Do not add too much of water while grinding.
  • In a heavy bottomed pan/vessel, add 1 cup of water, 3tsp of grinded paste and coconut milk. Mix this well and heat it on a low flame.
  • Keep stirring so that there are no lumps and it forms a thick jelly like consistency. This method is called as Kappi kachunnathu in Malayalam. Remove it from flame and allow the mixture to cool completely.
  • Once the mixture is cooled, add it to the remaining batter in the mixer/grinder. Also add proofed yeast mixture. Grind all together again for 3-4 minutes. Add water as required while grinding, but do not add more.
  • Transfer the ground batter to a large bowl. Close the bowl with a lid and rest it in a warm place for 8-10 hours to get fermented.
  • Next morning, the batter would have raised and fermented well. Using a ladle give it a mix. If you are not using the entire batter at once, then take as much required into another bowl and add salt and 2 tsp sugar to the batter. You can refrigerate the remaining batter for later use.
  • If you feel the batter is too thick, you can add little water. The batter should be slightly thin than the dosa batter.
  • Heat Appachatti (Appam Kadai) and rub little oil all over it. If using nonstick pan, do not add oil.
  • Pour a ladle full of batter into the hot pan and swirl/rotate the Appachatti so that the batter spreads evenly in a circular form. You can see tiny holes all over the appam.
  • Cover and cook appam on a medium flame till the edges turn golden brown, crisp and spongy in the middle. No need to flip and cook. Remove Appam from the pan and transfer to a serving plate.
  • Serve Paal Appam hot with vegetable stew or sweetened coconut milk or any curry of your choice

Note:

  • You can use coconut milk instead of grated coconut while grinding along with rice. Use 4-5 cups of coconut milk for 2 cups of raw rice.
  • If you are using dry yeast then, soak them in lukewarm water for about 10 minutes and then add it to grinding.
  • The batter should not be too thick or too watery. Batter when spread through circular motion, the edges should be light and crispy.
  • Once you add salt and sugar to the batter, make sure you finish all the batter at once. If you want to keep the batter for later use, then add sugar and salt only to the amount of batter required for immediate use and keep the rest in refrigerator.

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Kerala Special Paal Appam Recipes | Vellayappam Recipes - IndiRecipes
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2 Responses

  1. Sujitha says:

    Wow!!!! what a recepie… Very tasty n very easy to understand the method…. It came out the same way as shown in the pic… Thanks again n looking for more such wonderful recepie ….

    • IndiRecipes says:

      Thanks for sharing your cooking experience with us… Do try our other recipes, we are sure you would love it…Cheers…