Palappam or Vellayappam is very popular Kerala breakfast. It requires less ingredients as compared to other items.

It is very simple to prepare and is healthy too. Appam could be served with side dishes like chicken curry, egg roast, vegetable curry, stew, kadala curry and so on…

Now a day’s instant palappam mix are available in shops. But preparing it by our own is tastier and healthier as well. Succulent mouth watering soft and delicious palappams laced with crispy edges can be easily prepared by our own at home without depending on any instant mix.

Different people follow different style or method of preparing palappams. Some uses semolina to get crispier palappam while others uses toddy instead of yeast for fermentation. The fermentation process usually requires 5- 6 hrs. Over fermentation would give a smell which some people may not prefer.

Palappams now a days is one if the main dish in many of the parties or celebrations. Palappams goes well with almost all curries. Most of the Christian celebrations is incomplete without palappams. Preparing and serving by our own will give as a proud feeling.

So master the art of making palappams and be a star among your loved ones.

Here goes the recipe for preparing mouth watering soft and delicious palappams…..

Ingredients:

Raw rice-1-2 cups

Cooked rice- 1 big spoon

Grated coconut-3\4 cups

Yeast-1\4tsp

Water -1-2cups

Salt-1\4 tbsp

Sugar- 2 tbsp

Method

• Soak rice in water for 4-5 hrs. Wash it thoroughly.
• Drain the water from rice and grind it along with grated coconut, cooked rice, sugar, salt, and yeast. Add enough water around 1-1 1\2 cups. Add water little by little so that you would get the batter in the correct consistency ie not too thick or loose.
• Pour the batter in a steel vessel and allow it to ferment for 5-6 hrs. The batter would rise, so make sure to pour the batter in a vessel accordingly.
• Place a nonstick pan on a medium flame for 2 mins
• Pour 2 – 3 drops of the batter into the pan and twirl the pan in the clockwise direction in order to get a circular shape. don’t twril it more than twice.
• Close the lid and cook for 2-3 mins till it is done.
• The edges will become crisper and will be lifted from the pan. Use a plan spatula to lift the appam from the pan. No need to use oil in a non-stick pan.
• Serve hot with chicken curry, vegetable stew, egg roast.

Note: 

• You could get around 20 appams with the batter.
• Use oil if you are using other types of pan.
• Adjust the heat accordingly. I recommend to keep it low all through.
• Some people do not like the smell of appam when it over fermented so in that case store the batter in the fridge when it rises and keep it out only when preparing the appam.
• Cooked rice is used in order to get the appam smooth,so it could be avoided and is optional.
• Grated coconut determines the taste of appam so you could increase or decrease the quantity accordingly.
• The remaining batter cash be stored in fridge and can be used for making appams the next day.

Watch the recipe video here: