Palappam, also known as appam, is a tasty, lacy, and fluffy pancake from Kerala cuisine. It is thin and crispy around the edges with a soft fluffy center. It tastes delicious with vegetable stew or vegetable kurma for a hearty vegetarian breakfast.
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Wash and soak the rice for 5-6 hours.
After that, drain out the water.
Transfer the soaked and drained rice to a mixer jar along with grated coconut, steamed rice, sugar, yeast, and coconut water.
Grind the mixture by adding enough water until the paste is not too fine; it should feel little grainy when rubbed between two fingers.
Add the mixture to a large bowl and correct the consistency; it should be slightly thinner than dosa batter.
Let the batter ferment for 8 hours.
Just before making the appam, add salt and baking soda, and mix well.
Heat an appam pan or a seasoned khadai/wok with handles.
Pour one ladle of batter into the appam pan, immediately turn and tilt the pan in a circular motion so that the batter spreads in a round shape.
Cover and turn the flame to medium-low until the edges turn golden brown and the appam is cooked completely.
Remove the appam from the pan.
Palappam is ready to serve.
Ensure the batter is not too thick; it should spread easily in the pan.
Fermentation time may vary based on the ambient temperature.
How can I make palappam without coconut water?
If you don't have coconut water, you can substitute it with regular water or milk. However, using coconut water enhances the flavor and gives a slight sweetness to the palappam, so if possible, try to use it for the best results.
What is the best way to store leftover palappam?
To store leftover palappam, let them cool completely and then place them in an airtight container. You can refrigerate them for up to 2-3 days. To reheat, simply steam them or warm them on a skillet for a few minutes until heated through.
Can I make palappam batter in advance?
Yes, you can prepare the palappam batter in advance. After grinding and mixing, let it ferment as usual, then store it in the refrigerator. Just remember to bring it back to room temperature and add salt and baking soda before cooking.
What dishes pair well with palappam?
Palappam pairs wonderfully with vegetable stew, vegetable kurma, or even a spicy chicken curry. The soft and fluffy texture of palappam complements the rich flavors of these dishes perfectly, making for a hearty meal.
Is palappam suitable for gluten-free diets?
Yes, palappam is naturally gluten-free as it is made from rice and coconut. It's a great option for those following a gluten-free diet, just ensure that all your ingredients, especially the yeast and any additional flavorings, are also gluten-free.
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