Palappam or appam is a kind of dosa or a pancake native to Kerala cuisine which is mainly prepared from fermented premixed rice and coconut batter. It is also a popular staple breakfast in Kerala cuisine and is referred to as appam. Basically, palappam is an extended version of plain appam or Vella appam recipe to which grated coconut is added while grounding. the fermented batter is poured into a bowl-shaped pan.
Ingredients
2 1/2 cups dosa rice
1/2 cup coconut gratings
1/2 cup cooked rice
1/2 tsp yeast
Salt to taste
2 tsp sugar
Oil for cooking appam
Procedure
Wash and soak rice in water for 4-5 hours
First grind half of the rice into a smooth paste, adding the required amount of water
Take 3 tbsp of ground rice batter in a pan, add half a cup of water and mix well.
Cook on a low flame, till it turns into a thick paste. Allow it to cool.
Simultaneously grind the rest of the rice with coconut, cooked rice, and cooled rice batter paste.
Make a fine paste, transfer it into a big vessel, add salt, and yeast.
If you are using dry yeast then soak it in lukewarm water for 15 mins and then add to the batter.
Cover with a lid, let it ferment for 8-10 hours
The next day add 2 tsp of sugar and mix well. Heat appam Chatti or cast iron deep kadayi over medium flame and pour a ladleful of batter into the pan.
Immediately swirl the pan to spread the batter in a circular motion.
Cover and simmer for about 2 minutes or until the edges turn golden brown and get cooked completely.
Finally, carefully remove the palappam / appam from the pan and serve with vegetable curry or egg curry.
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