Kerala style Palappam, Kerala Appam recipe

Filed under Vegetarian
4.1, 10 reviews

Happy Navratri in advance..

Recipe Details  
 
4.1, 10 reviews

Posted by
Posted on 1, May 2012
Serving 4-5 people
Ready in 8 Hrs + 30 - 45 minutes
Post Views 4.8 K views
Post Rating 4.10 out of 5 , from 10 reviews
Ingredients

Method 1:

  • Raw rice – 2 cup
  • Cooked rice – 1 cup
  • Grated Coconut – ½ cup
  • Sugar - 2 Tablespoon
  • Yeast – ½ Teaspoon
  • Lukewarm Water - ¼ cup
  • Water as required
  • Salt to taste

Method 2 :

  • Rice flour - 2 cup
  • Semolina - 3 Tablespoon
  • Sugar - 1 Teaspoon
  • Yeast - 1 Teaspoon
  • Lukewarm water - ¼ cup
  • Thick Coconut milk- 1 cup
  • Thin Coconut milk or water - 2 cup, thin coconut milk preferred
  • Salt to taste
Directions

Palappam Batter Preparation - Method 1:

  1. Wash and soak the rice in water for 5-6 hours and then drain the water completely.
  2. Combine sugar and yeast in ¼ cup of lukewarm water and set aside for 5-10 minutes. Be careful not to add hot water as the yeast will not rise.
  3. Grind together the soaked rice, grated coconut, cooked rice by adding enough water and make a smooth paste. Transfer the batter to a large bowl. Add in the yeast-sugar mixture and stir well.
  4. Cover and let it ferment for about 6-8 hours in a warm place, until almost doubled in volume.
  5. Just before preparing the palappam, add salt in the fermented batter and combine well.

Palappam Batter Preparation - Method 2:

  1. Combine sugar and yeast in ¼ cup of lukewarm water and set aside for 5-10 minutes. Be careful not to add hot water as the yeast will not rise.
  2. In a sauce pan, add 2 cups of water and semolina. Mix well and cook till it becomes soft and slightly thick on low-medium heat. Stir continuously. Let it cool completely.
  3. Take a large vessel, add in the rice flour, completely cooled cooked semolina, yeast-sugar mixture and mix well.
  4. Add in the thin coconut milk or water as batches and mix well after each addition. Make a semi thick batter with out any lumps.
  5. Cover the vessel and let it ferment for about 6-8 hours in a warm place, until almost doubled in volume.
  6. Just before preparing the palappam, add thick coconut milk, salt in the fermented batter and mix well until it gets a loose consistency.

Making Palappam:

  1. Heat a pan, appachatti over medium-high heat. If you are using an iron pan, rub little oil in the pan. If you are using a non-stick pan, skip oiling pan.
  2. When it is well heated, gently pour a ladle full of batter into the pan.
  3. Immediately rotate the pan in circular motion to spread the batter.
  4. Cover the pan with a lid and cook till the appam is cooked well and the edges turn golden brown.
  5. Carefully remove the appam from the pan. Serve hot.
4.1, 10 reviews

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