Once upon a time in Kerala, people knew a magical pancake as Appam, also lovingly called Palappam. Locals, who transformed simple ingredients into culinary masterpieces, crafted this delightful creation. Aapam, with its lacy edges and soft, fluffy center, was a breakfast fairy tale.
Story behind Appam and Hoppers
Legend has it that one morning, a brilliant cook mixed rice and coconut to make a batter. This batter fermented overnight under the moon and stars. The next day, as the sun rose and the roosters sang, the cook poured the batter into pans, creating pancakes with an enchanting aroma.
People in Kerala didn’t just enjoy Aapam. They sent it to Tamil Nadu and Karnataka, where others embraced it with open arms (and mouths). They even carried it to Sri Lanka, where it earned the name “Hoppers.” The people of Sri Lanka loved Hoppers so much that they made it a staple in their daily lives.
The history of Aapam is as rich as its taste. Centuries ago, South Indian and Sri Lankan communities cherished this dish. They believed Aapam had the magical ability to bring families together, as everyone gathered to savor these delightful pancakes.
As you read this Kerala Appam Recipe and prepare the dish, imagine the serene backwaters of Kerala and the vibrant streets of Sri Lanka. Each bite of Aapam will transport you to a world where every meal is a celebration of life and love.
So, whether you call it Aapam, Appam, Palappam, or Hoppers, this traditional recipe promises to delight your taste buds and bring magic to your table.
Appam pairs wonderfully with a variety of curries and stews. My personal favorite combination has always been Appam with coconut milk or Kerala-style vegetable stew, as the creamy textures beautifully complement the delicate pancakes. Over time, I’ve even experimented with pairing Kerala Appam with sweetened condensed milk for a quick dessert option!
Check out the recipe card below! You may also like other South Indian Recipes on Southern Spice.
Appam Recipe | Kerala Palappam | Hoppers
20
Nos30
minutes30
minutes140
kcal5
hours8
hours1
hourAapam, a delightful South Indian pancake, is a beloved breakfast dish known for its soft, spongy center and crispy edges. Made from fermented rice batter, it pairs beautifully with sweetened coconut milk or savory curries. Here’s a tried-and-true recipe you’ll love:
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Ingredients
2 cups rice (any kind)
1 cup grated coconut
1 tablespoon sugar
1 teaspoon dry yeast
1/2 teaspoon salt
1/2 cup coconut water or thin coconut milk (optional)
Water (as needed)
Oil (for cooking)
Instructions
- Soak Rice: Rinse the rice thoroughly and soak it in water for about 4-5 hours.
- Prepare Batter: Drain the water from the soaked rice. In a blender, add one cup of water and grind it to a fine paste. Remove one cup of batter in a bowl and combine with a cup of water. Put this mixture on a low flame until it thickens to a porridge (Kanji or Koozh) like consistency. Let it cool.
- Yeast Activation: Meanwhile, take half a cup of lukewarm water (you can microwave it in a cup for 30 seconds) and dissolve the dry yeast and sugar. Let it sit for about 10 minutes until it becomes frothy.
- Combine Ingredients: Now, combine the rice paste, rice porridge (Kanji or Koozh), grated coconut, coconut water (optional), salt, and yeast mixture. Grind this into a smooth batter. The consistency should be similar to a pancake batter (or dosa batter), not too thick nor too thin.
- Ferment Batter: Mix well, cover, and let it ferment overnight or for at least 8 hours. You might want to transfer the batter to a large vessel to avoid spillage due to fermentation. After fermentation, the batter should be bubbly and have a slightly tangy smell.
- Cook Aapams: Mix the batter thoroughly. The batter should look like pancake (or dosa) batter, not too thin. If it is too thick, you may add a couple of tablespoons of water. Heat an Appachatti or a regular non-stick pan on medium heat. Take a teaspoon of oil, drizzle it over the pan, and gently wipe it off with a tissue or cloth. Pour a ladleful of batter into the center of the pan, then swirl the pan to spread the batter thinly around the edges, leaving the center slightly thicker. Drizzle a few drops of oil around the edges (optional, and not necessary with a non-stick pan).
- Cover and Cook: Cover the pan with a lid and cook for about 2-3 minutes until the edges are crisp and the center is cooked through. The Aapam should have a soft, spongy center and crispy edges. Do not turn the Aapam, as it is only cooked on one side (unlike dosa).
- Serve: Remove the Aapam from the pan and serve hot with sweetened coconut milk, Vegetable Stew, Kadala Curry, or any curry of your choice.
Recipe Video
Notes
- Storage: If you have leftover batter, store it in the refrigerator for up to 2 days. Make sure to bring it to room temperature before making aapams.
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