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Main Course

Special 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 4 servings

2 cup Raw rice (Pachari)
1/2 Of Coconut — grated
1/2 cup Rice
1 Coconut Coconut water
2 tsp Sugar
1/2 tsp Baking soda
1/2 tsp Yeast
Salt, to taste

Preparation

Step 1
For preparing special palappam, soak pachari for 4 hours and grind it.
Step 2
Add coconut & rice. Blend this with batter.
Step 3
Set aside for 10 minutes.
Step 4
Add coconut water, sugar and yeast. Add to the above mixture.
Step 5
Add salt and make palappam.

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

Special Palappam

Ingredientsfor 4 servings

2 cup Raw rice (Pachari)
1/2 Of Coconut — grated
1/2 cup Rice
1 Coconut Coconut water
2 tsp Sugar
1/2 tsp Baking soda
1/2 tsp Yeast
Salt, to taste

Preparation

Step 1
For preparing special palappam, soak pachari for 4 hours and grind it.
Step 2
Add coconut & rice. Blend this with batter.
Step 3
Set aside for 10 minutes.
Step 4
Add coconut water, sugar and yeast. Add to the above mixture.
Step 5
Add salt and make palappam.

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.