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Last Updated Friday December 09 2016 09:20 AM IST

Palappam

Mrs. K. M. Mathew
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Slightly sweet, fluffy in the middle with a crunchy border, these pancakes are served for breakfast in Kerala.

Palappam

Ingredients

¼ kg fine rice flour or Appam powder

3 dsp sugar

1 tsp yeast

¼ cup grainy rice powder (or rava powder)

2 cups coconut milk from 1 scraped coconut

Preparation

In a pan, add two cups of water. Add the grainy rice powder and sugar to it

Simmer and keep stirring until the mix thickens up

Take off the flame, add the yeast powder and sprinkle a little water over the mixture

Let it stay for five minutes and then mix it well

Pour the mixture over the fine rice flour

Blend well with your hands, adding a little more water if needed

Make a thick dough and rest it for 6 hours

After 6 hours, take it out. Add salt and blend well

Pour in the coconut milk a little at a time, and mix until no lumps are left

Make a smooth runny dough and rest it for half an hour

In an appam pan, smear a little oil

Drop a ladleful of the dough at the centre and swivel the pan

Put the lid on it and let it cook

Open the lid to find soft and fluffy palappam  

Notes

To make appams you need an appam vessel. Too much sugar will cause the appams to stick to the vessel. If you are using a non-stick appam vessel you can make them without greasing the vessel.

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