Palappam

Ingredients

1. Raw White Rice – 2 cups
2. Cooked Rice – 3/4 cup approx
3. Yeast – 1.5 tsp
4. Sugar – 2 tbsp
5. Salt – to taste
6. Grated Coconut – 1/2 cup
7. Ice cubes – as needed
8. Water – as needed

Directions

1. Soak the rice for atleast 6 hours or leave it overnight.
2. Wash and drain the rice.
3. First grind cooked rice, coconut, yeast, sugar & icecubes using water.
4. Leave the batter in a warm place for 6-8 hours. I usually leave it overnight. Enusre that the bowl is large enough to prevent the batter from overflowing after fermentation.
5. The batter would have risen after fermentation and will look foamy. Stir the batter with salt.
6. At this stage, you can start preparing the Appams with this batter.
7. Heat a Palappam Chatti and lightly grease it with oil.
8. Once the Palappam Chatti is hot, pour a ladle full of batter and swirl the pan in one direction so that the batter spreads to the edges.
9. Keep it covered and allow the Appam to cook for a few minutes.
10. Once cooked the edges of the appam will start separating from the pan. Remove the appam carefully with a spatula.

Note

• You may need to adjust the amount of cooked rice used in this recipe. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
• While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
• To make appams with brown laces, increase the amount of sugar.

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