Authentic Kerala Appam Recipe – Jaggery & Coconut Paal Dipping

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Appam Recipe – Jaggery & Coconut Paal Dipping

Introduction

Oh, appam! Just the word conjures up memories of lazy Sunday breakfasts back home in Kerala. These lacy, bowl-shaped pancakes are a staple, and honestly, no trip is complete without indulging in a plateful (or three!). I first made these myself when I moved away from home, desperately trying to recreate that familiar taste. It took a few tries, but now I’m excited to share my version with you – complete with the sweet, comforting jaggery and coconut paal dipping. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Kerala on your plate. Appam is wonderfully versatile – perfect for breakfast, brunch, or even a light dinner. The combination of the slightly tangy appam and the sweet, creamy paal is simply divine. Plus, it’s a surprisingly satisfying dish that’s sure to impress your family and friends.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Rice powder
• 0.25 cup Urad dal (uzhunnu)
• 1 cup (heaped) Grated Coconut
• 1-2 cloves Garlic
• 3-5 Small onion / Pearl onion
• A pinch Jeera (Cumin)
• 1-1.5 cups Water
• 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!

Rice Powder: Type and Texture

Using the right rice powder is key. Ideally, you want a fine, powdery rice flour – not coarse. Palakkadan Matta rice powder is traditional, but regular fine rice flour works well too.

Urad Dal (Uzhunnu): Importance of Soaking

Don’t skip soaking the urad dal! It softens the lentils, making them easier to grind into a smooth paste. This is crucial for that light, airy texture.

Grated Coconut: Fresh vs. Frozen

Freshly grated coconut is always best, if you can get it. But frozen grated coconut works in a pinch – just thaw it completely and squeeze out any excess water.

Pearl Onions: Regional Significance & Substitutes

Pearl onions (kanthari ullipayaru) add a unique sweetness and flavor. They’re traditionally used in Kerala cuisine. If you can’t find them, small shallots are a good substitute.

Jeera (Cumin): Flavor Profile

Just a pinch of jeera adds a lovely warmth and aroma. Don’t overdo it, though – you want it to complement, not overpower, the other flavors.

Coconut Milk: Understanding Thick & Medium Consistency

This is important! Medium-thick coconut milk is runnier than thick coconut milk. You can achieve this by adding a little water to the thick coconut milk. We use both for different textures in the paal.

Jaggery: Varieties & Flavor Impact

Jaggery (vellam) is unrefined cane sugar. It has a beautiful caramel-like flavor. You can use different varieties – the darker the jaggery, the more intense the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal for about 2 hours. Then, grind it into a smooth paste using minimal water. You want a thick, creamy consistency.
2. Next, blend the grated coconut with the garlic, pearl onions, and jeera to make a coarse paste. Set this aside.
3. In a separate pan, boil the water. Gradually add the rice powder while stirring constantly to form a soft dough. It should be smooth and pliable.
4. Now, combine the urad dal paste and the coconut mixture with the rice dough. Mix well to create a batter with an idli-batter-like consistency.
5. Grease a steaming tin (appachatti). Pour the batter into the tin, and place a palm leaf cross in the center of each appam. This helps with even steaming and gives it a traditional touch.
6. Cover the tin with foil and steam for 18-23 minutes using consistent medium heat. Keep an eye on it – steaming time can vary.
7. While the appam is steaming, let’s make the paal! Melt the jaggery with water in a saucepan. Strain it to remove any impurities.
8. Add the medium-thick coconut milk to the jaggery mixture and stir well. If you want a thicker paal, add a slurry of rice powder and water. Don’t boil the paal after adding the thick coconut milk – it can split.
9. Once the appam is steamed, let it cool slightly before slicing. Serve warm with the jaggery-coconut paal for dipping. Enjoy!

Expert Tips

• Achieving the Perfect Appam Texture: The batter consistency is key. It should be smooth and pourable, but not too runny.
• Troubleshooting Common Issues (e.g., sticky batter): If your batter is too sticky, add a little more rice powder.
• The Importance of Steaming Technique: Consistent medium heat is crucial for even steaming. Don’t open the lid frequently, as this can affect the temperature.

Variations

• Vegan Appam Adaptation: Simply ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Optional – adding a hint of ginger): My grandmother always added a tiny bit of grated ginger to the batter for a subtle warmth.
• Festival Adaptations (Onam, Vishu): Appam is a must-have during Onam and Vishu feasts in Kerala.

Serving Suggestions

Appam is fantastic with stew, vegetable curry, or even egg roast. But honestly, it’s just as delicious on its own with that sweet paal.

Storage Instructions

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

FAQs

What is the best type of rice to use for appam?

Palakkadan Matta rice powder is traditional, but any fine rice flour will work.

Can I make the appam batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before steaming.

What can I substitute for jaggery in the paal?

You can use brown sugar or coconut sugar as a substitute, but the flavor will be slightly different.

Why are pearl onions traditionally used in appam?

Pearl onions add a unique sweetness and flavor that complements the other ingredients.

How do I know when the appam is perfectly steamed?

The appam should be light and fluffy, and a toothpick inserted into the center should come out clean.

What is the difference between the thick and medium coconut milk used in this recipe?

Medium-thick coconut milk is runnier than thick coconut milk. You can achieve this by adding a little water to the thick coconut milk.