Kerala Appam Recipe |Palappam Recipe With Yeast

Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam. Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala Appam Recipe with Yeast - Palappam Recipe

How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe

Cuisine: Kerala

Category: Breakfast

Serves: 15nos

Prep time: 12 Hours

Cook time: 3 Minutes

Total time: 12H 3Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 2 cups ( I used Dosa rice) Grated coconut - 3/4 cup Cooked rice - 1/2 cup ( loosely packed) Active dry yeast - 1/2 tsp  Sugar - 1 tbsp Salt & water - as needed (You can use coconut water for grinding the batter) Cooking oil - to drizzle appam

METHOD

Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery. Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place. After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter. Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium.I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew. Enjoy !

Note

Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it. If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water,1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast. Cooking appam is medium flame patiently is more important else appam will burn in the bottom. To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam.

Enjoy this traditional Kerala Appam With sweetened coconut milk and Vegetable stew for a delicious breakfast !

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Vazhaipoo Dosai Recipe – Banana Flower Dosa

Recently I tasted vazhaipoo uthappam in Salem Saravana bhavan – Aasai Dosai restaurant. It was very tasty and I din’t have the feel of eating vazhaipoo. As its a healthy dosa, I wanted to try at home. I was able to guess the ingredients of the masala(topping) and recreated the same. It came out very close. Sendhil loved it a lot. Most of us make Vazhaipoo usili, vazhaipoo vada  and even vazhaipoo adai at home. This vazhaipoo dosa is sure a welcome change from them. The consumption of banana flower would be more in this dosa. Make this dosa for your husband and ask him to guess the ingredients. He would love its taste for sure and definitely becomes surprised to know it is a vazhaipoo recipe. This dosa tastes the best with coconut chutney . Make sure you use fresh banana flower and its not bitter to taste.Ok, let see how to make restaurant style, healthy vazhaipoo uthappam recipe for your breakfast/dinner with step by step photos.
Don’t forget to check out my how to clean vazhaipoo,  Vazhaipoo kuzhambu, Vazhaipoo vadai, vazhaipoo poriyal, Vazhaipoo usili and vegetable uthappam recipes.

Vazhaipoo dosa/ Banana flower dosa recipe

Vazhaipoo/Banana flower dosa recipe – Healthy dosa variety for breakfast/dinner

Cuisine: South Indian

Category: Main - Breakfast

Serves: 7 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa batter  or Idli, dosa batter - 2 cups  Cooking oil or sesame oil - as needed ( to drizzlr over dosa) For the masala Vazhaipoo/Banana flower - 1 no Big onion - 2 nos Green chillies - 2 nos ( thinly sliced) Curry leaves - few Chilli powder or sambar powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Lemon juice – few drops (optional) To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1 tsp Hing/Asafetida - a big pinch

METHOD

Wash and clean the vazhaipoo ( Refer this post on how to clean vazhaipoo). Chop it finely and keep them immersed in water till use. Finely chop the onion and green chillies. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds.Add finely chopped green chillies and saute till its color changes. Add onions,curry leaves and saute till transparent. Now add the turmeric powder, chopped vazhaipoo, red chilli powder or sambar powder, required salt. Mix well. Mix well until vazhaipoo shrinks and cooks well. Cover the kadai with a lid and simmer the flame. Let the vazhaipoo cook soft. Stir it once in the middle.Switch off the flame and add few drops of lemon juice if needed. Check for taste. Heat a dosa pan and pour 1 ladleful of batter. Spread it slightly for making uthappam. After you see the bubbles over the dosa, spread the vazhaipoo masala over the dosa and drizzle a tsp of gingely oil over the dosa. Flip the dosa carefully and cook for a minute. Remove the dosa and serve hot with chutney or sambar ! Enjoy ! Note :  Add more green chillies or chilli powder as per your wish.

Yummy, healthy vazhaipoo dosa is ready to serve with coconut chutney and sambar !

 

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Vegetable Uthappam Recipe – Mixed Vegetable Dosa

Basically I am a big dosa lover and love to try dosa varieties at home.I make them mostly for breakfast. But I couldn’t share all of them in my blog as I don’t get time to click the pictures in the busy morning hours.Today Sendhil is working from home.So I prepared this mixed vegetable uthappam for his breakfast and clicked it too. Onion uttapam and vegetable uthappam are our favorite among all the uthappam recipes in restaurant. So most of the time, this would be in our daily routine menu. More than the restaurant ones, I love this dosa version from small road side dosa corner. I have tasted and seen the making of mixed vegetable dosa several times in road side 101 dosa varieties stalls in Salem and Bangalore as well. Topped with the mixture of colorful, finely chopped vegetables & with lot of butter, this dosa tastes awesome with a watery coconut chutney, spicy Kara chutney and sambar served as a side dish. Literally I am drooling while writing this post  and feel like running to a nearby dosa stall .At home, we can make a low calorie version by using less oil/butter and more healthy by adding more quantity of vegetables than hotels.Do try this for breakfast & kids lunch box. They would love to eat this colorful dosa. Sprinkle some cheese & make it more attractive for kids. Lets see how to make this yummy vegetable uthappam recipe with step by step photos.

Vegetable Uthappam Recipe

How to make mixed vegetable uttapam - Healthy dosa varieties for breakfast/dinner !

Cuisine: Indian

Category: Main- Breakfast

Serves: 4 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Idli dosa batter - 1 cup Finely chopped carrot - 1/4 cup Finely chopped onion - 1/4 cup Finely chopped tomato - 1 no Finely chopped coriander leaves - a handful Finely chopped capsicum - 2 tbsp (optional) Finely Chopped green chillies - 2 nos Cooking oil/ghee/butter - as needed Check out my MIXIE DOSA BATTER recipe too.

METHOD

Wash and finely chop the carrot, onion, tomato, green chillies, capsicum and coriander leaves and mix everything together.Instead of fine chopping you can grate carrot.If you like ginger flavor, add a tsp of grated ginger. In addition to this vegetables, you can add finely chopped cabbage, beans if you like.Heat a dosa tawa and pour a ladleful of dosa batter. Spread it slightly and make thick dosa if making uthappam. If you want to make as a dosa, spread more. As soon as you see some holes on the top of the dosa, start sprinkling the mixed vegetables all over the dosa. Drizzle 2 tsp of oil around it. By this time, the bottom portion of dosa would have cooked. Flip the dosa, press it lightly with the dosa flipper and cook the dosa in medium flame for 2-3 minutes. For variations cover and cook the dosa without flipping it.Add little more oil if needed.Remove the dosa and serve hot with chutney, sambar. Enjoy !

Make this colorful, healthy vegetable uthappam at home and enjoy !

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Mysore Masala Dosa Recipe – Dosa Varieties

Mysore masala dosa is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here.But Mysore masala dosa recipe is a completely different version. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of this dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV etc. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? Friends, do try this dosa recipe at home and take the credits .Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!

Mysore Masala Dosa Recipe

How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed

Cuisine: South Indian

Category: Dosa Varieties

Serves: 10 nos

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H20Minutes

INGREDIENTS

1 cup – 200ml For Dosa batter Dosa rice – 1 cup ( Low cost Sona masoori Raw Rice) Chana dal – 2 tbsp Urad dal – 1/4 cup Poha – 1/4 cup ( Thick or thin Aval) Methi seeds – 1/2 tsp Sugar – 1 tsp Salt & water - as needed For potato stuffing Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves - Few Turmeric powder - 1/4 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp For Spicy Red Chutney Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup Red chilli – 5–6 nos ( Use only Byadgi chillies for bright red color) Small onion – 3 nos Garlic – 4 cloves Grated coconut - 1 tbsp ( optional, I din't use it) Salt - as needed Water - Use less to make thick chutney Tamarind – a pinch Coconut chutney Grated coconut – 1/3 cup Green chilli – 2 –3 nos Fried gram dal /Roasted gram dal – 2 tbsp Garlic cloves – 4nos Coriander leaves – 1 sprig Curry leaves – 5 nos Salt & water – as needed

METHOD

Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 10 minutes without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes. Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a paste.Keep it in a plate. Grind the ingredients given under “For spicy red chutney” to a smooth, thick paste. Make sure you don’t add more water. It should be thick and spreadable.Remove the chutney to a bowl. Similarly, grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove in a bowl. Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle. Keep the flame medium now.Do Not drizzle oil. Let the dosa cook in medium flame till it starts to turn golden. Now spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter over the dosa. By this time, dosa will become golden brown. Keep 3 tbsp of  potato masala in the center of dosa and fold the dosa.Do not flip the dosa. Remove in a plate. Serve it topped with a small piece of butter.Enjoy with coconut chutney !!

Note

You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it. Add more or less red chillies based on the taste for red chutney  and coconut chutney recipe. This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less.Low heated pan yields dry dosa. Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked.Add butter instead of oil for rich taste.

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!

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