Who wouldn’t love to eat soft and melt-in-mouth lacy rice crepes????Making perfect palappam is no easy task for beginners but once you master making palappams then you will never fail. Do try this recipe to experience the heavenly taste of this Kerala’s own delicacy.
Hot steaming palappam coupled with vegetable stew is a very common breakfast in our region. This combo is one of my favourite breakfast which fills my senses so much. Palappam goes well non-vegetarian curries too. This recipe has been tried atleast 1000 times without failure and so I can assure you success with this recipe.
There are many versions for the recipe of palappam but I find this to be the most easy and reliable one.
Recipe for Palappam
Raw rice /pachari – 1 cup(soaked in water for atleast 4 hours)
Freshly grated coconut – ½ cup
Cooked rice – ¼ cup
Salt – As per requirement
Baking soda – ¼ tsp
Water – As required.
Method of Preparation
Grind together raw rice, freshly grated coconut and cooked rice by adding water.(Add water so that it is just a little more than the level of ingredients meant for grinding.)
Now transfer to a large bowl so that there is enough space for fermentation.
It takes ideally 8-10 hours for fermentation .
After fermentation the batter is ready.
Add salt and baking soda just 10 minutes before making palappams.
Take a ladle full of batter and pour into appachatti(dish used for making palappam)
Hold both the handles of appachatti and spread in circular motion.
Close with a lid and cook until it is cooked.(Make sure that the middle portion is properly cooked)
Remove carefully with a wooden spatula/chattukam.
The perfect melt-in-mouth palappam is ready.