- 2 cups raw rice (like sona masuri)
- 1/2 cup fresh shredded coconut
- 3/4 teaspoon active dry yeast
- 2 tablespoon sugar
- 1.5 teaspoon salt
Making batter for Kerala Appam / Palappam
- Wash and soak the raw rice in water overnite (around 8 hours). Drain the rice and add it to the wet grinder along with a cup of water.
- When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter and let it grind for another 10-15 minutes.
- In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes.
- Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.
- Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.
- Grind the batter in the wet grinder till the mixture is very smooth.
- Transfer the batter to a big bowl and ferment for 8 hours. Appam batter is ready
To make Kerala Appam / Palappam
- Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Cover with a lid and let it cook for a minute on medium flame.
The batter will take around 30-40 minutes in the wet grinder to achieve the desired smooth texture.
The fermented batter can be stored in the refrigerator for upto two days.
- Prep Time: 24 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Kerala