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Kerala · Breakfast

Paal Appam

A softer, thicker cousin of regular appam — fermented rice hoppers that are specifically designed to soak in sweetened, spiced coconut milk (paal). The appam is less crispy at the edges and more pillowy throughout, acting as a sponge for the cardamom-scented coconut milk poured over it. This is a signature breakfast of Kerala's church communities, especially on Christmas and Easter mornings.

🧺 Ingredients

• 2 cups (380 g) raw rice, soaked 4 hours
• ½ cup (90 g) cooked rice
• ½ cup (45 g) grated coconut
• 1 tsp (4 g) active dry yeast + 1 tsp (5 g) sugar
• ¼ cup (60 ml) warm water
• ½ tsp (3 g) salt
• 2 cups (480 ml) thick coconut milk
• 3 tbsp (36 g) sugar
• ¼ tsp (0.5 g) cardamom powder
• 2 pinches of salt
• Rose water (1 tsp) added to the coconut milk is a Syrian Christian tradition for Christmas paal appam.

👩‍🍳 How to make Paal Appam

1. Same as basic appam (Recipe 1) — activate yeast, grind rice with coconut and cooked rice, combine with yeast, ferment 8 hours.
2. Use the same appam pan.
3. Pour a slightly larger ladle of batter (about 4 tbsp).
4. Swirl less aggressively than regular appam — you want a thicker centre with edges that are still thin but not as crispy.
5. Cover and cook 3 minutes over medium heat until fully set.
6. The surface should look matte and dry with no visible wet spots.
7. Warm coconut milk over low heat.
8. Add sugar, cardamom, and salt.
9. Stir until sugar dissolves.
10. Do not boil.
11. Place 2–3 appam in a deep bowl.
12. Pour warm coconut milk over them liberally.
13. The appam will absorb the milk immediately.
14. Serve more paal on the side.

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