Authentic Kerala Appam Recipe – Coconut & Jaggery Paal

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Appam Recipe – Coconut & Jaggery Paal

Introduction

Oh, Appam! Just the name conjures up memories of lazy Sunday breakfasts back home in Kerala. These lacy, bowl-shaped pancakes, paired with sweet Paal (coconut milk stew), are pure comfort food. I first made this recipe trying to recreate my grandmother’s magic, and while it took a few tries, I finally got it just right. I’m so excited to share this authentic Kerala Appam recipe with you – it’s a little bit of work, but so worth it!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. Appam is a celebration of flavors and textures – the soft, fluffy pancake with its crispy edges, dipped in the creamy, subtly sweet Paal. It’s a dish that’s perfect for a special occasion, or just a weekend treat when you want to indulge. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 1 cup Rice powder
• ¼ cup Urad dal (Uzhunnu)
• 1 cup Grated Coconut
• 1-2 Garlic cloves
• 3-5 Small onion / Pearl onion
• A pinch Jeera / Cumin
• 1 – 1.5 cups Water (for batter)
• 400 gms Jaggery
• 3 cups Medium thick coconut milk
• 1 cup Thick coconut milk

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

• Urad Dal (Uzhunnu) – Significance & Soaking: Urad dal is the key to that lovely fermentation and soft texture. Soaking it for at least 2 hours (or even overnight) is crucial. It softens the dal, making it easier to grind into a smooth paste.
• Rice Powder – Type & Texture: Traditionally, Appam uses a specific type of raw rice powder. If you can find it at an Indian grocery store, great! Otherwise, any good quality raw rice powder will work. The texture should be fine, not coarse.
• Coconut – Fresh vs. Dried: Freshly grated coconut is always best for that authentic flavor. But if you can’t get your hands on it, unsweetened desiccated coconut works well too.
• Jaggery – Regional Variations & Quality: Jaggery is unrefined cane sugar, and its flavor varies depending on the region. A good quality jaggery will have a rich, caramel-like taste. You can find it in blocks or powder form.
• Spices – The Role of Cumin: A tiny pinch of cumin adds a lovely warmth to the Paal. Don’t skip it!
• Coconut Milk – Understanding Thickness & Use: We’re using both medium-thick and thick coconut milk. The medium-thick is for the Paal base, and the thick adds richness and creaminess. If you can’t find pre-made, you can make your own by blending coconut flesh with water and straining.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in enough water for at least 2 hours.
2. While the dal soaks, prepare the rice dough. Mix the rice powder with boiling water and a pinch of salt. Knead well until you have a smooth, pliable dough.
3. Grind the soaked urad dal into a smooth paste using a little water. It should be quite fine.
4. In a separate blender, combine the grated coconut, garlic, small onions, and cumin. Grind into a smooth paste.
5. Now, the magic happens! Combine the dal paste and coconut paste with the rice dough. Mix well to achieve a batter consistency similar to that of idli batter – it should be pourable but not too runny.
6. Grease a tin or appachatti (traditional appam pan) well. Traditionally, a palm leaf is placed crosswise in the tin to create the characteristic shape. Pour the batter into the greased tin.
7. Steam for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the appam steams, let’s make the Paal. Melt the jaggery with water in a saucepan. Strain to remove any impurities.
9. Add the medium-thick coconut milk to the jaggery syrup and bring to a simmer.
10. If the Paal is too thin, thicken it with a slurry of rice powder and water.
11. Once the appam is cooled, serve it warm with the Paal sauce.

Expert Tips

• Achieving the Perfect Appam Texture: The key is a well-fermented batter and the right steaming time. Don’t over-steam, or the appam will become tough.
• Troubleshooting Batter Consistency: If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice powder.
• Steaming Techniques for Fluffy Appam: Ensure your steamer has enough water and is at a rolling boil before placing the tin inside.

Paal Sauce – Balancing Sweetness & Thickness

The Paal is all about balance. You want it sweet, but not cloyingly so. Adjust the amount of jaggery to your liking. And the thickness? It should coat the back of a spoon nicely.

Variations

• Vegan Appam & Paal: Substitute the coconut milk with almond milk or cashew milk. Use coconut sugar or maple syrup instead of jaggery.
• Gluten-Free Adaptations: This recipe is naturally gluten-free as long as you use pure rice powder.
• Spice Level Adjustments (Adding Green Chilies): My friend loves a little kick! Feel free to add a finely chopped green chili to the coconut paste for a spicy Paal.
• Festival Adaptations (Onam & Vishu): Appam is a staple during Onam and Vishu celebrations in Kerala. It’s often served as part of a larger, elaborate feast.

Serving Suggestions

Appam and Paal are delicious on their own, but you can also serve them with a side of vegetable stew or a spicy chutney. A simple coconut chutney complements the sweetness of the Paal beautifully.

Storage Instructions

Steamed appam is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving. The Paal can also be stored in the refrigerator for up to 3 days.

FAQs

• What is the best type of rice to use for Appam? Traditionally, a specific type of raw rice is used, but any good quality raw rice powder will work.
• Can I make the Appam batter ahead of time? Yes, you can! Let the batter ferment in a warm place for 8-12 hours.
• How do I know if the Appam is cooked through? Insert a toothpick into the center. If it comes out clean, it’s done.
• What can I substitute for Jaggery in the Paal? Coconut sugar or maple syrup are good substitutes.
• Why is palm leaf traditionally used in Appam making? The palm leaf helps create the characteristic shape and prevents the appam from sticking to the tin.
• Can I use store-bought coconut milk? What kind is best? Yes, you can! Look for full-fat coconut milk for the richest flavor.