Palappam
Appam, also referred to as "palappam," are delectable, lacy, and airy pancakes or hoppers originating from Kerala cuisine. Crafted from a batter of fermented rice and coconut, these pancakes boast a thin, crispy periphery and a soft, fluffy center. Enjoy the delightful taste of appam when paired with vegetable stew for a satisfying vegetarian breakfast. Notably, they are both gluten-free and vegan.
Ingredients
- 2 cups Rice Flour
- 2 tbsp Semolina (Rava)
- 2 cups medium coconut milk
- 1 cup thick coconut milk
- 1/2 tsp Yeast
- 1/2 tsp Sugar
- 2 cups Water
Instructions
- Add 2 glasses of water to semolina & cook. Cook until it becomes soft with the consistency of a porridge. Keep aside to cool.
- Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar & mix well. Allow it to rise.
- Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix & mix well. Add the medium thick coconut milk little by little. Mix well. Keep it overnight. Don't keep it in fridge.
- Next day morning, first mix the batter well & add the thick coconut milk little by little. Add salt & sugar to taste. Heat Appachatti (Appam Kadai) & pour 5-6 tablespoon of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. Once the middle portion is cooked, remove from fire. Serve hot with Mutton stew or Fish molly.
Nutrition
Calories: 90kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 81mgPotassium: 36mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!