Appam, Palappam without coconut, Aval Appam
Appam is a favourite breakfast in Kerala. Palappam, Appam, Vellayappam are all differerent names for the lacy Rice pancakes, traditionally prepared with fermented rice and coconut batter. Aval Appam is a modified version of traditional Kerala Palappam. For most people, preparing Palappam batter in the traditional way is a herculean task. Earlier, Appam batter was prepared using coconut milk and Kallu (Toddy). Later, the method of grinding the coconut together with the rice and adding yeast for fermentation became more popular. Now, instead of coconut, Aval/ Rice flakes are grinded to get the same lacy texture of tasty Kerala Palappam.
Traditional cooking has gone through several contemporary changes to suit modern lifestyle. Our Nadan Puttu – new version is another example. People have become more health conscious, and as a result many revolutionary changes are happening in the food consumption. Aval has lot of health benefits and it is quite easy to prepare Palappam batter, with Aval. You might also like Mathanga Aval Payasam, a wonderful healthy combination of Pumpkin and rice flakes or Neer Dosa with Aval. Another innovation is Vellayappam with Chowari/ Sago, to make super soft Vellayappam.
Known as Rice Pan cakes, Appam is well known all over the world.. Another sweet delicacy from Kerala is the steamed Vattayappam. Palappam is a popular breakfast in Kerala and now, preparing Appam is quite easy with this method. All you need is to soak raw rice for 4 – 5 hours in advance; Aval needs to be soaked only for 5 minutes. Fluffy, lacy Palappam with less hassle is what makes this recipe special. Pair it with Egg Roast, Egg Curry with Poatatoes, Veal stew, Mutton Stew, Vegetable stew, Nadan chicken curry or Beef curry and enjoy the best breakfast or dinner. Easy Palappam without coconut! ! Enjoy!!
|Raw Rice/ Dosa Rice
|: 2 cups
|Thin Aval/ Flattened Rice Flakes
|: 1 cup
|: ½ tsp
|: 1 – 1 ½ tbsp
|: as required
Wash and soak raw rice for 4 hours or more. Soak Aval/ rice flakes in lukewarm water for 5 minutes, just before grinding. Grind the aval with rice, yeast, sugar and enough water till you get fine Appam batter. Mix again and keep it covered for 6 -8 hours for fermenting.
Once it is fermented, add enough salt and mix. Heat Appam Kadai and pour one ladle full of batter. Swirl/rotate the pan to get the circular shape of Appam. Cook covered for two minutes on slow fire to get lacy Palappam. Enjoy with egg roast or stew.
- Use thin flattened Aval. You can use white Aval or Red Aval.
- I used Double Horse Red Aval for this recipe. You may use any good Rice flakes.
- Make sure you use double measure of Rice for one measure of Avil.
- Only luke warm water should be used.
- Yeast used is Instant yeast. If you are using dry yeast, add ½ tsp to luke warm water with sugar and keep it sometime for rising and mix with the rice batter.
- Keep Appam batter covered for fermentation for about 6-8 hours.
- For best results, use traditional iron Appachatti/ pan.
- Use water as required to get the correct consistency.
Hope you like this easy Kerala Palappam recipe without coconut. Please do put in your comments or share with your friends with the help of buttons on the side. It would definitely encourage me! God Bless!