Palappam….The easy way…….(laced coconut pancakes)

Kerala palappm or appam or lace pancakes is a traditional Syrian Christian Breakfast of Kerala, traditionally toddy (kallu) is used to ferment the batter. It is best served with Chicken Stew. 

Here is a quick and easy way to make palappams. Palappams or lace appams is usually served with Chicken Stew. The lace like fringe of appam gave it the nickname lace appams. This is made up of fermented batter of raw rice, coconut, and yeast. The traditional way of powdering the rice flour, making the kappi, etc etc might be a bit confusing to a person who has just started cooking; those new blushing brides, or those who stay away from home. Traditionally appam is made with rice flour, kappi, and coconut milk and after my marriage I tried the traditional way and it was time consuming and sometimes it flops too. So amma taught me to make appam the easy way. Yeast is the main factor, making the yeast rise up solves all the problem. So all you have to do is put the soaked rice and all the other ingredients in to the mixer grinder jar and grind it nicely, add yeast to it and leave it to ferment for about 7 to 8 hours undisturbed. In cold climate put it over the stabilizer of the fridge or tv (I used to do this when I was living in Mercara, Coorg).

How to make yeast rise.

Put ¾ tsp yeast and 1 tsp sugar into a glass. Take ½ cup warm water (not lukewarm), it should be very lightly warm (tepid water), pour it into the glass. Mix well with a spoon and leave it to rise. You should not disturb it for around 15-20 minutes.

 Instead of the yeast you can add sweet toddy also to the batter.

How to make the batter:

Ingredients:

Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)

Cooked rice: 1 handful (around half cup).

Coconut scrapings: 1 handful (can add a little more for better taste)

Sugar: 1 tsp.

Salt: 1 tsp.

Egg: 1.(optional)
Water to grind.

Method:

Take a grinder jar, put into it the drained and soaked rice, cooked rice, coconut, sugar, salt, egg and little water (can add water accordingly). Grind it nicely. Pour it into a vessel and add the risen yeast and mix it nicely with a spoon. Leave it undisturbed to ferment. The appam batter is ready. The batter should be very loose can add more water to adjust the consistency.

This is how the batter looks just after grinding.

This is how the batter looks after it is fermented (about 6 to 8 hours later)

How to make appams:

Place the palappachatti on the stove. Once it is medium hot simmer the fire. It is best to keep the fire on low and if it is too hot the lace does not form properly. Grease the chatti with oil and pour a scoop of batter into the middle immediately hold the two handles of the chatti and give it a quick twirl to spread the batter around. Do not twirl more than once. Cover and leave for about 2 min. The appam should be ready with slightly browned at the sides.

An Update: If you are using instant yeast, add 3/4 tsp of instant yeast along with the batter grinding. And keep the batter to ferment.
If you don’t like the sides to be brown take out before it starts to brown.

Picture updated on Nov 04, 2013
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