Kerala Style Palappam | Traditional 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
- 3 cup Raw rice Pachhari
- 1/2 cup Cooked rice
- 2 cup Thick coconut milk
- 1 cup Thin coconut milk
- 1/2 cup Coconut water
- 1/2 tsp Dry yeast
- 2 tbsp Sugar
- 1 tsp Salt
Preparation
Step 1
Grind together raw rice, cooked rice, thick coconut milk, coconut water, yeast and sugar to a smooth batter like dosa consistency.
Step 2
If the batter is too thick, add thin coconut milk.
Step 3
Keep the batter to rise for 5 - 8 hrs according to the temperature.
Step 4
Half hour before making appams, add salt and give it a good stir.
Step 5
Heat a non-stick appachatti.
Step 6
Pour one big ladle full of the batter, swirl the pan and close with lid.
Step 7
When the steam starts coming out, open the lid and take out the appam.
Step 8
Repeat the process for the rest of the batter.
Tip
A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.
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