Скачать или смотреть Soft Appam recipe | Easy Appam with rice powder | Tasty Appam with out coconut | Our familytreasures

Soft Appam recipe | Easy Appam with rice powder | Tasty Appam with out coconut | Our familytreasures

How to make soft appam|How to make tasty appam with out coconut|How to make palappam| How to make vellayappam|തേങ്ങ ഇല്ലാതെ അപ്പം |തേങ്ങ അരയ്ക്കാതെ പാലപ്പം |കപ്പികാച്ചിയ അപ്പം |പുളിയില്ലാത്ത അപ്പം |2മണിക്കൂറിൽ ഒരപ്പം
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Appam is a traditional South Indian-style dish breakfast from the state of Kerala. It is also called Vellayappam or palappam in the same region. This appam is prepared with fresh rice flour and coconut batter along with instant yeast as a leavening agent. And it does not require soaking and fermentation processes like traditional appam dish and it takes only under 30 minutes to make this tasty meal. Appam is a perfect vegan-friendly and gluten-free dish that can be enjoyed for breakfast and dinner. It tastes great with Tomato Chutney, Veg Kurma, Egg Curry, Chicken or Kadala Curry, and similar other side dishes.

Instant Appam/Vellayappam Kerala Style
Appam / Vellayappam

What is Appam?
How to make Appam?
Variations
Serving Suggestions
Storage Suggestions
Appam or Vellayappam recipe video
WHAT IS APPAM?
Appam or pal appam is soft and lacy South Indian style pancake that is popular in Kerala, Tamil Nadu, and also in the Island country of Sri Lanka. The traditional appam recipe requires the soaking of rice, urad dal, fenugreek seeds, coconuts for long hours to grind it into a batter. Then the batter is rest for fermenting overnight to make delicious appams. And this appam is usually made in aapachatti or appam pan to get a perfect shape.

An interesting fact is that traditional appam/pal appam batter was fermented using toddy(palm wine) in the olden days in Kerala. Particularly, it helps in achieving soft and spongy appam. Since toddy is not available everywhere, it is nowadays replaced by yeast and baking soda which gives a similar taste and flavor to the dish.

This appam is one of the common breakfast or dinner meals served in most South Indian restaurants and households. And they typically serve this appam with side dishes like egg curry, veg kurma, sweet coconut milk, Tomato Chutney, and similar veg and non-veg curries.

Overall, this appam is light, soft, and of course, a healthy comforting dish to start the day with. They are not only healthy but also a perfect vegan-friendly and gluten-free dish.

ABOUT INSTANT APPAM OR VELLAYAPPAM
Instant appam/vellayappam is an easy and quickest version of traditional ones which does not require the day-long fermentation process. Yes, it takes only 30 minutes to prepare and enjoy these delicious rice flour crepes. And all you need for this appam recipe is rice flour, rapid rise instant yeast(not the regular yeast), poha or cooked rice, sugar, warm water, and coconut. The rapid rise of instant yeast helps to achieve perfectly porous and soft appam without waiting for hours for fermentation.

This instant Kerala style vellayappam/appam recipe will definitely help us to save a lot of time on busy days. In short, this instant appam recipe is a keeper dish to relish without compromising an authentic flavor and taste.

I have used both the appam pan and regular pan to make this appam, to show how simple the dish is.

HOW TO MAKE APPAM?
The recipe I have shared here is an instant Kerala-style appam recipe that requires rapid-rise instant yeast for fermentation. And the quantity serves to 4 people. In this section, let us learn how to make/prepare this beginner-friendly instant Kerala-style appam recipe easily at home. The process is super simple and I hope it will make your breakfast or dinner preparation easier.

Appam
Appam
To give a clear idea, the following are the steps involved in making this instant Kerala style appam/vellayappam.

Preparation of appam batter recipe
Preparation of appam
1. PREPARE APPAM BATTER
To make the appam batter, I have added rice flour, rapid rise instant yeast, salt, sugar, and warm water in a blender. The warm water, sugar, used here reacts with the yeast which helps in the rapid fermentation process.

After adding all the ingredients, I have ground them into a fine smooth paste. Then I transferred the batter to a glass bowl. The batter should be in a free-flowing consistency to achieve the crispy out and spongy in the appam. Then I closed the bowl with the lid and allowed the batter to rest for 15 minutes. Resting the batter for the suggested time will help it to ferment and double in its size. Now the appam batter is ready for us to prepare the appam/vellayappam.

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