Traditional Kerala Palappam Recipe

Ingredients

1 cup of Raw Rice
1/2 cup of Cooked Rice
1/2 cup of Fresh Grated Coconut
1/2 teaspoon of Sugar
1/2 teaspoon of Dry Yeast
1/2 cup of Warm Water
1 teaspoon of Sugar (for yeast)
Salt to taste

Steps and instructions

Soak the raw rice in water for 4-5 hours.
After soaking, drain the water completely from the rice.
Take the soaked rice, cooked rice, and fresh grated coconut in a blender. Blend it to create a smooth paste.
Transfer the mixture into a large bowl.
In a small bowl, combine the dry yeast, 1 teaspoon of sugar, and warm water. Stir well and leave it for 10-15 minutes until it starts to froth.
Once the yeast mixture is frothy, add it to the rice and coconut mixture. Mix well to combine.
Cover the bowl with a lid and leave it in a warm place for 8-10 hours to ferment.
After fermentation, the batter will rise and become slightly bubbly. Now, add salt to taste and 1/2 teaspoon of sugar. Stir the batter well.
Heat a non-stick pan or an Appam pan on medium heat. Pour a ladle full of batter into the center of the pan. Gently swirl the pan to spread the batter in a circular shape.
Cover the pan with a lid and cook the Appam on medium heat for about 2 minutes or until the edges become golden brown and crispy.
Remove the Appam from the pan with a spatula and transfer it to a serving plate. Repeat the process with the remaining batter.
Palappam is ready to be served. Enjoy it with a curry of your choice.

Tools for making

Blender - To blend the rice, cooked rice, and grated coconut into a smooth paste.
Large Bowl - To mix and ferment the batter.
Small Bowl - To activate the yeast and sugar mixture.
Non-stick Pan or Appam Pan - To cook the Appam.
Spatula - To remove the cooked Appam from the pan.
Ladle - To pour the batter onto the pan.
Cover or Lid - To cover the pan while cooking the Appam.

Recipe variations

Adding a teaspoon of fenugreek seeds to the batter for a slightly tangy flavor.
Replacing raw rice with parboiled rice for a softer texture.
Using coconut milk instead of grated coconut for a richer taste.
Adding a pinch of turmeric powder to the batter for a vibrant yellow color.
Adding finely chopped onions and green chilies to the batter for a spicy twist.
Making gluten-free Palappam by using rice flour or a gluten-free flour blend instead of raw rice.
Creating a sweet version of Palappam by adding a tablespoon of jaggery or sugar to the batter.
Experimenting with different toppings such as grated cheese, sliced bananas, or raisins.
Preparing a vegan version by substituting cooked rice with cooked tapioca or mashed potatoes.

Recipe overview

Palappam is a traditional South Indian pancake dish that is both delicious and nutritious. It's made with a simple combination of raw and cooked rice, fresh grated coconut, and a little yeast for fermentation. The result is a unique, lacy pancake that is crispy on the edges and soft in the center. These pancakes are often served with a variety of curry dishes and make for a hearty and satisfying meal. In this recipe, you'll first prepare a smooth batter by blending soaked raw rice, cooked rice, and coconut. This batter is then fermented for several hours to give the Palappam its characteristic texture and flavor. Once ready, the batter is poured into a pan and cooked to perfection. This process is repeated until all the batter is used. Making Palappam is a bit of a time-consuming process due to the fermentation, but the results are well worth it. Plus, it's a versatile dish that can be enjoyed for breakfast, lunch, or dinner. So let's get started!

Common questions

Can I use cooked rice instead of raw rice?
Yes, you can use cooked rice along with raw rice in this recipe.
How long should I soak the raw rice?
Soak the raw rice in water for 4-5 hours.
Do I need to ferment the batter?
Yes, it is important to ferment the batter for 8-10 hours to achieve the desired texture and taste.
Can I skip using dry yeast?
No, dry yeast is essential for the fermentation process and helps in giving the Appam its characteristic texture.
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast as a substitute for dry yeast. Follow the instructions on the yeast package for the correct measurement.
How do I know when the Appam is cooked?
The Appam is cooked when the edges become golden brown and crispy. It takes approximately 2 minutes on medium heat.
What can I serve with Palappam?
Palappam is commonly served with vegetable stew, chicken curry, or egg curry. It can also be enjoyed with coconut milk or any other curry of your choice.

Serving dishes and utensils

Blender - A blender is needed to blend the rice, cooked rice, and grated coconut into a smooth paste.
Large Bowl - A large bowl is required to transfer and mix the batter.
Small Bowl - A small bowl is needed to combine the yeast, sugar, and warm water for fermentation.
Lid - A lid is necessary for covering the bowl during fermentation and for covering the pan while cooking the Appam.
Non-Stick Pan or Appam Pan - A non-stick pan or specifically an Appam pan is ideal for cooking the Palappam.
Spatula - A spatula is useful for removing the cooked Appam from the pan without breaking it.
Serving Plate - A serving plate is needed to present and serve the Palappam.

Origin stories

Palappam is a traditional breakfast staple hailing from the Southern Indian state of Kerala, also known as 'God's Own Country'. It's not merely a food, but an embodiment of Kerala's rich cultural tapestry. The unique, lace-like pattern of the Palappam is reminiscent of the beautiful handloom saris woven in the region. The use of fermented rice batter and coconut is a true testament to the abundant paddy fields and coconut groves that flourish in Kerala's tropical climate. But the tale doesn't end there. Palappam has traveled far and wide, finding a place in Sri Lankan cuisine as well, exhibiting the age-old cultural exchange between these neighboring regions. So, when you relish a soft, fluffy Palappam, remember, you're not just enjoying a delightful dish, you're partaking in a piece of Kerala's rich, culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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