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Main Course

Kerala Style Palappam

Lacey edged, soft, tasty and fluffy Kerala Style Palappam packed with a spicy side dish, is a sure treat to the eyes and a double treat to your tummy. One of the breakfast dishes in Kerala Cuisine, Kerala Style Palappam is on the front slot and will be forever.

Ingredientsfor 4 servings

2 cup Raw rice flour very nice
1 tsp Active dry yeast
1 tsp Sugar
3 tbsp Semolina Rava
1/2 nos Coconut
1 nos Egg
Milk, to taste
Salt, to taste

Preparation

Step 1
For preparing Kerala Style Palappam, first lightly fry the rice flour and set aside.
Step 2
Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F) :-ie it shouldn`t be hot when you touch it).
Step 3
Keep it for 10 to 20 minutes for fermentation(till it is frothy).
Step 4
Add the rava to boiling water and keep stirring it till it becomes thick paste. Let it cool.
Step 5
Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.
Step 6
Make sure that the dough is thick.
Step 7
Keep it overnight for fermentation.
Step 8
Next day morning add one egg, sugar followed by milk to this mixture :-don`t add too much milk.consistency should be of vellayappam batter.
Step 9
Keep it for another 2 hrs.
Step 10
Add salt and make crispy soft palappam using appachatty.
Step 11
Serve the Kerala Style Palappams with chicken curry or any dish of your choice.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Kerala Style Palappam

Ingredientsfor 4 servings

2 cup Raw rice flour very nice
1 tsp Active dry yeast
1 tsp Sugar
3 tbsp Semolina Rava
1/2 nos Coconut
1 nos Egg
Milk, to taste
Salt, to taste

Preparation

Step 1
For preparing Kerala Style Palappam, first lightly fry the rice flour and set aside.
Step 2
Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F) :-ie it shouldn`t be hot when you touch it).
Step 3
Keep it for 10 to 20 minutes for fermentation(till it is frothy).
Step 4
Add the rava to boiling water and keep stirring it till it becomes thick paste. Let it cool.
Step 5
Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.
Step 6
Make sure that the dough is thick.
Step 7
Keep it overnight for fermentation.
Step 8
Next day morning add one egg, sugar followed by milk to this mixture :-don`t add too much milk.consistency should be of vellayappam batter.
Step 9
Keep it for another 2 hrs.
Step 10
Add salt and make crispy soft palappam using appachatty.
Step 11
Serve the Kerala Style Palappams with chicken curry or any dish of your choice.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5