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Main Course

Easy Palappam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 5 servings

500 g Indian basmati rice
1 cup Cooked rice
250 ml Milk approximately
2 tsp Dry yeast
3 tsp Sugar
Salt, to taste

Preparation

Step 1
Soak rice for 3 hrs or more.
Step 2
Blend the soaked rice and cooked rice finely with milk.
Step 3
In a cup, mix the yeast, 1 tsp of sugar and quarter of a cup of lukewarm milk and set aside till rises.
Step 4
Add yeast mixture, rest of the sugar and salt into the blended rice and mix very well to get a loose consistency and leave to rise for at least 5 hours.
Step 5
Do not add water at any point, use milk only.
Step 6
Stir lightly and make appams in `Appachatti`.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Easy Palappam

Ingredientsfor 5 servings

500 g Indian basmati rice
1 cup Cooked rice
250 ml Milk approximately
2 tsp Dry yeast
3 tsp Sugar
Salt, to taste

Preparation

Step 1
Soak rice for 3 hrs or more.
Step 2
Blend the soaked rice and cooked rice finely with milk.
Step 3
In a cup, mix the yeast, 1 tsp of sugar and quarter of a cup of lukewarm milk and set aside till rises.
Step 4
Add yeast mixture, rest of the sugar and salt into the blended rice and mix very well to get a loose consistency and leave to rise for at least 5 hours.
Step 5
Do not add water at any point, use milk only.
Step 6
Stir lightly and make appams in `Appachatti`.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.