Palappam Recipe | Kerala Appam Recipe
What’s Cooking India? It’s a Kerala Appam Recipe which is also known as Palappam. South Indian cuisine is very healthy to eat. Majority of South Indian dishes require fermentation which increases its nutritional value.
However, it requires time to cook, but as you know, healthy food is better than eating junk food.
So investing a bit of time for these healthy foods is good. All the dishes are easy to cook. Similarly, Palappam is easy to cook.
It is mostly eaten in the Southernmost side of India. i.e. Sri Lanka, Kerala, and Tamil Nadu mostly in their dinner or breakfast. But it also depends on your choice.
You can have it in your lunch or Tiffin or in breakfast or in your dinner as well. For me, it is my all day food. I eat whenever I like.
One day, there was a little Palappam batter left on the previous night, so I woke up at 3 in the night and made some 4 Palappam. Ate that up and again went to sleep with my heavy stomach. That night was my much relaxed and much deeper sleep. It was a peaceful night.
So without wasting any more time, let’s start the recipe.
Ingredients for Palappam Recipe
|Parboiled Rice||1 Cup|
|Regular Rice||2 Cup|
1 to 1 ½ Cups
|Poha (Beaten Rice)||1 cup|
|Active Dry Yeast||2 tbsp|
|Salt||According to your taste|
|Water (For grinding)||As required|
Method to make Palappam Recipe
Basic Steps to make a perfect Palappam Batter
Step 1: Take a large bowl. Large enough to hold both the rice.
Step 2: Now, rinse it thoroughly. Wash it 2 to 3 times to remove all its impurities.
Step 3: After last wash, drain the water completely, and add them to a grinder jar. Also, add 1 cup grated coconut, 2 tbsp Dry Yeast, 1 cup beaten rice, sugar and salt.
Step 4: Add a small amount of water and grind it properly. If necessary, add some more water to make a smooth flowing paste.
Step 5: Now, remove all the batter and keep in a large bowl for fermentation. Cover and keep it aside for at least 7 to 9 hours.
Step 6: After fermentation, the size of the batter will increase and bubbles will form inside the batter.
Final Steps for a perfect Palappam recipe
Step 1: Heat a non-stick Kadhai, grease it with oil. (The kadhai should be in a semi-circular shape)
Step 2: Take a ladle full of batter and place it in the middle of the Kadhai.
Step 3: Now, turn and twirl the Kadhai so that the batter spreads in a circular motion and forms a shape like a Chapati.
Step 4: Cover the Kadhai with a lid and cook it for 5 minutes on a low flame.
Step 5: Now, remove the lid, and with the help of a spatula, slightly lift one side of palappam and check its base. If it is light brown in colour, then your palappam is ready. If it is dark brown in colour, then for the next Palappam, cook it for 3 minutes.
Step 6: Make all Palappams in a similar way.
Your Palappams are ready to be served. Serve it with Mutton or Vegetable Stew.
Tips for a Perfect Palappam
- The edges of Palappam should be crispy and the centre should be soft.
- You can also use coconut milk instead of grated coconut while grinding the rice. If you are using coconut milk, then add little water while grinding.
- If the batter is too thin, then make it thick by adding rice flour in it.
- You can also use yeast after grinding. Proof the yeast with lukewarm water, add a pinch of sugar, dissolve it and keep it aside for 15 to 20 minutes. Then add this into the batter, mix it properly and then keep it for fermentation.