Palappam or Paalappam (also called as Kallappam and Vellayappam) refers to the Nasrani dish of
fermented bread made with rice batter and coconut milk and hence the name Palappam (meaning
milk bread). It is a staple diet and a cultural synonym of the Nasranis (Christians) of Kerala
in coastal south west India. Courtesy: Wikipedia
- Long Grain Rice - 2 cup
- Grated coconut - 1 cup
- Cooked rice - 3 tbsp
- Yeast - A pinch
- Baking soda - A pinch
- Sugar and Salt - to taste
- Soak the rice in warm water for 6 to 7 hours
- Grind the rice in a blender/mixer-grinder along with Grated Coconut, cooked rice, yeast, baking soda and sugar. Note: The consistency of the batter does matter. Make sure it is neither too thick nor too thin. If you feel the batter has too much water, add some rice flour to make thicker.
- Keep the batter for fermentation for about another 8 to 12 hours in a light warm place. (Example - Oven with the inside light switched on for couple of hours) Time needed varies with the atmospheric temperature. More time may be needed in colder places.
- After fermentation, add salt and stir well. The batter should look fluffy
- Heat the appam chatti (the concave pan used to make appam) or wok in medium heat.
- Pour some batter to the center of the chatti and swirl the pan immediately (just once) using both hands to complete one full circle. This creates the famous paper thin lace on the edge of the appam and the remaining batter is brought to the center of the pan.
- Close the lid and Cook for 2 to 4 minutes until the center part is cooked and the edges seems crispy. The time needed to cook depends on the pan and heat setting. If the heat source is a fire flame, the edges would be more crispy and beautiful as the shape of the pan causes flames to reach the edges of the batter in the pan. Note: If the chatti is not non-stick, rub some seseme oil on the pan 6-7 hours before appam is made. If the batter still seems to be sticky to the pan, rub oil before the batter is poured each time.
- Best to serve hot.
- When storing the cooked appam, try not to place one above other before its cold to prevent 2 appams getting stuck together. NOTE: If a regular frying pan is used instead of appam chatti, the laces can't be created.
Best Served with: