Appam has deep roots in Kerala’s history, especially among the Syrian Christian communities. It is believed to have been enjoyed in Kerala for hundreds of years, often linked to special occasions, Sunday breakfasts, and festive gatherings. Traditionally fermented with toddy (locally known as kallu), a naturally fermented palm wine, the batter acquires a slight tang and airy texture.
“Appam” (also aapa, appe) may derive from the Sanskrit word (अपूप apupa), which refers to a type of “fried dainty.
Today, yeast is more commonly used as a leavening agent, but the essence of the dish remains the same-simple ingredients transformed through fermentation and time into something uniquely flavorful.
What is Palappam?
Palappam is made from a batter of raw rice, coconut milk, sugar, and yeast, allowed to ferment overnight. When poured into a special curved pan called an appachatti, the batter naturally spreads out into a thin, lacy fringe with a soft, spongy center. The name “Palappam” comes from “Pal” (milk) and “Appam” (pancake), referring to the coconut milk-rich batter that gives the dish its tender texture and mild sweetness.
Delicious Variations of Appam
While the basic Palappam is iconic, regional and familial preferences have given rise to several delicious variations:
- Plain Appam – The classic soft-and-crisp version.
- Kallappam – Made using traditional toddy for fermentation, with a thicker texture and richer flavor.
- Vellayappam – Slightly thicker and more bread-like, without the lacy edges.
Each variation has its own unique charm, but all are united by their rice base and coconut undertones.
Curry Pairings: The Perfect Companions
One of the joys of eating Palappam lies in its versatility-it serves as a canvas for both vegetarian and non-vegetarian curries, particularly those enriched with coconut milk, a hallmark of Kerala cuisine.
Vegetarian Delights:
- Vegetable Stew: A mild, comforting dish of vegetables simmered in coconut milk, spiced gently with green chilies and whole spices.
- Potato Ishtu: A creamy, subtly flavored stew with mashed potatoes and onions.
- Kadala Curry: A robust black chickpea curry, perfect for those who like a bit of heat.
- Sweetened Coconut Milk (Paal): Often served to children or during religious fasts-simple, sweet, and nostalgic.
Non-Vegetarian Favourites:
- Chicken Stew: Perhaps the most classic pairing-a delicately spiced coconut milk curry with tender pieces of chicken and vegetables.
- Egg Curry: Hard-boiled eggs nestled in a spicy coconut-based or tomato gravy.
- Mutton Stew: Rich, hearty, and deeply satisfying.
- Fish Molee: A coastal specialty featuring fish simmered in mildly spiced coconut milk.
- Beef Curry: A spiced, slow-cooked curry that is especially popular among Kerala’s Christian communities.
Each curry elevates the subtle flavor of the appam, making every bite a celebration of textures and tastes.
While the traditional version of Palappam required time and skill-grinding rice by hand, fermenting with toddy, and cooking in cast iron pans-modern conveniences have made it more accessible. Instant rice flour, electric appachattis, and active dry yeast have streamlined the process, allowing even those outside Kerala to recreate this dish at home.
Its popularity has even crossed borders-variations of appam can be found in Sri Lanka (hoppers), Malaysia, and across Indian diasporic communities worldwide.Appam or Palappam is more than just breakfast-it’s a symbol of Kerala’s heritage, its coastal bounty, and its love for food that brings people together. Whether paired with a fragrant stew or simply dipped in sweetened coconut milk, appam remains a timeless, soulful dish that continues to warm hearts and homes across generations.
Traditional Kerala Appam/ Palappam
Description
Appam is a traditional South Indian pancake, also famous in Sri Lanka, Indonesia etc. Its main breakfast dish in middle kerala. Old mentions o appam can be tranced in ancient tamil literature like "Puranannooru". It also can find in recipes among jewish community.
In Tamilnadu its called Aappam, In Srilanka its called Appa or its english name Hoppers, In Oriya its called Chitau Pitha. In Coorg, Karnataka its name is Patu or Gulle Eriyappa. In Burma, its called Ah Boh. In Indonesia its called Kue Apem.
The basic recipe of appm is Rice flour, Coconut Milk and Yeast for fermentation. Sometimes Toddy from Coconut tree is added for fermentation.
Ingredients
Instructions
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Take some rice and in a food processor add little water and make a batter. Remember the rice shouldn’t grind well.
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Add two cups of water and on stove top on low flame stir continuously. When it becomes a sticky dough remove from stove top and keep aside .
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Take rest of rice in a bowl , add cumin seeds, boiled rice , grated coconut , required amount of water and make a batter.
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In the batter, add the sticky dough we made and mix well .
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Add sugar, Salt and mix well . Add yeast . Keep it overnight to ferment.
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On morning mix the fermented batter well. and pour some batter to the Appachatti ( a special vessel made for this purpose -For best result use Cast Iron Appachatti).
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Spread the batter sides of the Appachatti , the side of the vessel have a thin layer of the batter and the center a thicker batter will be formed.
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Cover the Appachatti with the lid and cook it for 1-1 1/2 minute. No need to flip the appam. Remove the appam from the vessel with a wooden spatula. Its Done !!!
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Best with Beef Roast, Duck roast ,Egg Roast or Chutney
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 623kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 17mg1%
- Potassium 255mg8%
- Total Carbohydrate 119g40%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 12g24%
- Calcium 51 mg
- Iron 2 mg
- Phosphorus 200 mg
- Magnesium 52 mg
- Zinc 1.9 mg
- Selenium 24.6 mcg
- Copper 0.447 mg
- Manganese 1.978 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For proper fermentation keep the mix in a warm place
- Use fresh ingredients for better taste
- Use it after 2-3 minutes after making.