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Palappam….The easy way…….(laced coconut pancakes)


Kerala palappm or appam or lace pancakes is a traditional Syrian Christian Breakfast of Kerala, traditionally toddy (kallu) is used to ferment the batter. It is best served with Chicken Stew


Here is a quick and easy way to make palappams. Palappams or lace appams is usually served with Chicken Stew. The lace like fringe of appam gave it the nickname lace appams. This is made up of fermented batter of raw rice, coconut, and yeast. The traditional way of powdering the rice flour, making the kappi, etc etc might be a bit confusing to a person who has just started cooking; those new blushing brides, or those who stay away from home. Traditionally appam is made with rice flour, kappi, and coconut milk and after my marriage I tried the traditional way and it was time consuming and sometimes it flops too. So amma taught me to make appam the easy way. Yeast is the main factor, making the yeast rise up solves all the problem. So all you have to do is put the soaked rice and all the other ingredients in to the mixer grinder jar and grind it nicely, add yeast to it and leave it to ferment for about 7 to 8 hours undisturbed. In cold climate put it over the stabilizer of the fridge or tv (I used to do this when I was living in Mercara, Coorg).

How to make yeast rise.
Put ¾ tsp yeast and 1 tsp sugar into a glass. Take ½ cup warm water (not lukewarm), it should be very lightly warm (tepid water), pour it into the glass. Mix well with a spoon and leave it to rise. You should not disturb it for around 15-20 minutes.


 Instead of the yeast you can add sweet toddy also to the batter.

How to make the batter:
Ingredients:
Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
Cooked rice: 1 handful (around half cup).
Coconut scrapings: 1 handful (can add a little more for better taste)
Sugar: 1 tsp.
Salt: 1 tsp.
Egg: 1.(optional)
Water to grind.

Method:
Take a grinder jar, put into it the drained and soaked rice, cooked rice, coconut, sugar, salt, egg and little water (can add water accordingly). Grind it nicely. Pour it into a vessel and add the risen yeast and mix it nicely with a spoon. Leave it undisturbed to ferment. The appam batter is ready. The batter should be very loose can add more water to adjust the consistency.

This is how the batter looks just after grinding.

This is how the batter looks after it is fermented (about 6 to 8 hours later)


How to make appams:

Place the palappachatti on the stove. Once it is medium hot simmer the fire. It is best to keep the fire on low and if it is too hot the lace does not form properly. Grease the chatti with oil and pour a scoop of batter into the middle immediately hold the two handles of the chatti and give it a quick twirl to spread the batter around. Do not twirl more than once. Cover and leave for about 2 min. The appam should be ready with slightly browned at the sides.

An Update: If you are using instant yeast, add 3/4 tsp of instant yeast along with the batter grinding. And keep the batter to ferment.
If you don’t like the sides to be brown take out before it starts to brown.
Picture updated on Nov 04, 2013
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Comments

  1. Nisachechy..I made this appam yesterday..and it came out soo soft and delicious..I was always confused about the ingredients for appam n now i'm sure,i'll follow this recipe of yours forever!Love ur blog..Keep posting.

    ReplyDelete
    Replies
    1. Yay!! I am so glad Suman, thank you for the feedback!!

      Delete
  2. Appams look perfect!Will taste heaven with any non veg stews!!..
    ...the edges are lacy and pretty, Nisa!

    ReplyDelete
  3. Hi Nisa..made this appam for a function last night and it turned out so well..everyone loved it so much ..thanks to u..thank u so much

    ReplyDelete
    Replies
    1. Raji, thank you for coming back with the amazing feedback :)

      Delete
  4. @Raji, I am glad it turned out well for you dear. Keep visiting dear.

    ReplyDelete
  5. hi nisa aunty. i have tried it.thnks..............

    ReplyDelete
  6. I want to give this a try. Looks so awesome and so easy and well explained.
    Thanks for sharing.

    ReplyDelete
  7. I want to make 100 Vellayappam for a function. I have no idea about the measurements.Can you please help me ?Also it is vellayappam , not palappam.

    ReplyDelete
    Replies
    1. Hello Vidhya; I am sorry I cannot help you with making 100 palappams as I am a "home chef" and I cook for a family of 4.....never made this commercially!! This is "palappam" as what is commonly called in the Knanaya Community, I belong to kottayam and this is one of our traditional food; traditionally we use "kallu or toddy" to ferment this...and coconut milk and rice flour is used instead of raw rice and coconut....this recipe is a "cheater version" of the traditional one. It was my amma who gave me this recipe after my marriage, so that I could make it easily for my husband!!! Vellayappam, I gather is a bit different in taste and texture and popular in North Kerala.....hope this helps...and thank you for stopping by :) one suggestion is for large quantities it is best to make with rice flour, coconut milk, kappi, kallu etc....

      Delete
    2. Thank you Nisa for taking your time.I will make in batches.Trying your palappams too .

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    3. My Pleasure Vidhya, do let me know how it turns out!!

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  8. my appams are always a flop at home. but tried your version this saturday, needless to say it was a huge hit.

    ReplyDelete

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