Appam/ palappam is a popular kerala breakfast/ dinner served along with veg or non veg curries. It needs prep work like dosa batter and keep for fermentation for 8 hours. In this recipe I have used yeast. There are other ways to prepare the batter without using yeast too..
You can make mini appam by cooking the appam in paniyaram/ appe pan. Kids love to eat the cute little appams. You can even make flower shaped appam 🙂
Preparation time : 3 hours soaking + 6- 8 hours fermentation
Cooking time : 15 minutes
Serves : 10 to 12
- White rice/ dosa rice – 2 cups
- Grated coconut – 1/2 cup ( or thick coconut milk 1 cup )
- Cooked rice or soaked poha – a handful
- Sugar -1 teaspoon
- Salt to taste
- Yeast – 1/2 teaspoon
- Warm water – 1/4 th cup
- Wash and soak the rice for 3- 4 hours.
- In a blender, add drained rice, grated coconut, cooked rice, little water and blend to a smooth batter.
- In a bowl take 1/4 th cup warm water, add yeast & rest for 5 minutes to activate yeast.
- Pour the batter into air tight box, add the yeast liquid, sugar, salt and mix well.
- Add water according to the consistency. The batter should be little thinner than dosa batter.
- Close the lid and keep for fermentation for 8 to 10 hours in a warm place ( Fermentation time depends on the room temperature).
- Open the lid, mix the batter gently .
- Heat the appam pan and pour a ladle of batter. Lift and swirl the appam pan to get the shape. Simmer and cook for 2 minutes.
- To make mini appam, pour spoonful of batter into the paniyaram pan. Swirl the pan just like how we do appam pan. Close and cook for a minute. Mini appam will be ready.