We are back with another recipe post and this time it is a regional recipe. A humble dish that tops the ‘must-try’ lists of food enthusiasts when it comes to Kerala cuisine. Paalappam or simply appam is a traditional dish from Kerala. It is a fluffy rice pancake with lacy edges that tastes equally yum with both veg and non-veg side dishes. Traditionally made in a ‘Palappam Chatti’ – a small pan with a dip in the centre, it can also be replicated to an extent in a kadai which has a rounded bottom.
White rice (same as idli rice) – 1. 5 cups
Grated Coconut – 1/2 coconut
Cooked rice (any except basmati)- 3 heaped tbsp
Yeast -1/4 tsp
Sugar- 3 tbsp plus 1/4 tsp
Soaking Time : 4 to 6 hours
Preparation Time : 20 mins
Fermenting Time : 10-12 hours
Cooking Time : 1 min per appam
1. Soak the white rice in water for 4-6 hours.
2. Dissolve yeast in 1/4 cup warm water along with 1/4 tsp sugar. Keep aside for 10 mins
3. Wash the soaked rice and put in grinder with little water and grind.Add the ingredients one by one except salt and grind again. Once the flour becomes completely smooth with nil granules, transfer it to a big bowl, close with a lid.
4. Allow it to ferment. Fermentation takes around 10 hours, depending on the climate. It is always easy to grind the dough in the night and allowing it to ferment overnight.
5. In the morning, you will have a risen and fermented batter.
6. Add salt and sugar about 3 tblsp and mix well. Keep aside for 5 to 10 minutes
7. Heat your paalappam pan or kadai, smear a little oil.
8. Pour a ladle of batter to the center of it.
9. Now rotate the pan a full round to get the lace for your paalappam.
10. Cook on low flame with lid closed for 1 min.
11.Take out the palappam from the pan on a plate
12.Repeat step 7-10 till you get enough number of paalappams.
1. Pour batter in a big vessel while keeping aside for fermenting to ensure that the vessel can hold the batter when it rises.
2. You can always keep aside a little appam batter(about 3/4th to 1 cup) in a glass bottle in fridge. This batter can be used instead of yeast the next time you make batter for appam. This stays fresh for around 3 weeks in fridge. Make sure to bring this to room temperature and then use.
3. The excess appam batter can be stored in fridge for 2 days. Bring the batter to room temperature before making appams.
4. You can substitute grated coconut with 1.5 heaped tbsp of coconut milk powder.
5. Adjust sugar according to taste. The qty mentioned here will give sweet paalappams. I make that way to suit the taste of my son.