Palappam - Traditional
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
- 4 cup Raw rice (Pachari)
- 1/2 cup Cooked red rice
- 1 cup Coconut — grated
- 1/2 tbsp Yeast
- 1/4 tbsp Sugar
- 1/4 tbsp Salt
Preparation
Step 1
Clean and soak the raw rice for 5-6 hours.
Step 2
Divide the rice into two parts.
Step 3
Grind well the first part and keep it in a vessel.
Step 4
Grind well the second part along with grated coconut and cooked rice.
Step 5
Stir everything together thoroughly (3) and (4)[i.e., two parts] together.
Step 6
Prepare the yeast mixture by mixing yeast and sugar with some mild hot water.
Step 7
Add the yeast to the prepared rice batter and allow it to ferment for 12 hours.
Step 8
Heat a pan, and rub some gingelly oil on the pan for easy removal of appam(optional).
Step 9
Pour little batter to the pan, rotate it and Let it cook for 2 minutes with a covered lid. 11)Palappam is ready. Serve hot with side dishes.
Tip
A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.
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