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Pal Appam

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Written by Haneeda   
A delicious bowl shaped breakfast – crisp and golden brown on the outside and soft in the center, made with fermented rice flour. Tastes great with sweetened coconut milk or a spicy gravy or curry.



2 cups raw rice
1 handful old cooked rice soaked in water
1 - 14 oz can coconut milk
2 tbsps sugar
1 tsp yeast (dissolved in warm water , wait a few mins before adding it to the batter)
salt to taste
1 pinch baking soda

  • Soak the rice over night.
  • Grind it along with the coconut milk, cooked rice,water as required and sugar –till smooth.
  • Add the dissolved yeast and some salt to the ground mixture.
  • Set aside to ferment in a warm place for 12 hrs.
  • Add the baking soda to the batter and mix well 1 /2 hr before making the appams.
  • Heat aappachatti (a vessel to make appams that is deeper in the center with handles)
  • Pour a spoonful of the batter in the center.
  • Hold the handles of the vessel and swirl around so the batter spreads in a thin layer all around and is thicker in the center.
  • Cover and let it simmer till the appam is fully cooked and the sides are crisp and browned.
  • Serve immediately with sweetened coconut milk or chicken gravy.


Ferment the batter by leaving it in a warm oven-especially during winter

Ease of preparation: Easy

No. of servings: 6 - 8

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