Palappam

Recipe by
Total Time:
1 day
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Medium

Kerala Recipes from Bawarchi.com  

Palappam, a soft lacy pancake, is an Easter breakfast favourite in Kerala. Fresh toddy works great as a raising agent for Palappam. If fresh toddy isn't available, use Dried Active Yeast. 

Palappam is eaten with a chicken curry rich in Kerala spices. The tender, juicy chicken pieces are slow cooked along with masalas and coconut milk is added once the meat is cooked well.

Take a look at more Breakfast Recipes. You may also want to try Healthy Makki ka gobi paratha, Best Stuffed (Aloo Gobi) Paratha, Easy Besan ka Cheela

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4

Ingredients

  • Rice – 2 cups (420 grams)
  • Water – to soak the Rice
  • Water – enough to grind to a pancake batter
  • Cooked Brown Rice – 1 cup (185 grams)
  • Freshly Grated Coconut – 1 cup (about 100 grams)
  • Rice Flour – 2 tbsp
  • Water – 100 ml
  • Allinson Dried active yeast – 7 grams (21/2 tsp)
  • Brown sugar – 1 tbsp
  • Lukewarm Water (36 – 40 degrees C) – 20 ml
  • Salt – to taste
  • Oil – 10 ml

How to Make Palappam

  • Soak the washed rice in water overnight (at least 8 hours) prior to grinding.
  • Prepare the rice paste by bringing 100 ml water to boil (reduce flame to medium) and adding the 2 tbsp rice flour and stir continuously till you reach a thick creamy paste.
  • Keep aside till required.
  • In a 500ml size bowl or glass, take 20ml lukewarm water and dissolve the brown sugar.
  • Sprinkle the yeast, cover with a cling film and leave it for 15-20 minutes until it becomes creamy and bubbly.
  • Grind the rice to a smooth paste adding water, in batches. In the last batch add grated coconut, cooked rice and the rice paste and grind to a smooth paste. By adding rice paste at this stage it prevents lumps and evenly spreads through the dough.
  • Fold in the yeast to the rice dough carefully. Care must be taken here, as the carbon dioxide produced by the yeast is what allows your dough to rise.
  • Do not add salt at this stage.
  • Cover and leave for 24 hours to rise (This is enough in hot countries, but in colder regions heat your oven to a temperature of 30C and leave it in.
  • It is ideal to have a basic kitchen timer in hand. Set it to 4 minutes.
  • Add salt to taste, to the dough, mix well.
  • Heat appam pan and apply a light coat of oil, take ¾ ladle dough, pour it in the centre and spread it in clockwise motion to make a neat circle.
  • Set timer to 4 minutes till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy. A well-fermented batter will form small lacy holes all over the appam while cooking.
  • Repeat for each appam. It is faster to have 2 pans going at the same time.