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    Home » Recipes » Breakfast / Dinner

    Palappam Recipe - Kerala Appam Recipe

    Published: Jun 12, 2017 · Modified: Feb 24, 2019 by Radhika · This post may contain affiliate links · Leave a Comment

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    palappam recipe
    Palappam Recipe - Kerala Appam Recipe. This is an easy way of making palappam using rice flour and coconut milk. It requires no soaking and grinding of rice. If you are going to use store bought coconut milk, it gets even more easier as all you need to do is mix and rest it overnight.

    These pillowy, spongy and lacy hoppers bring back a host of memory of my neighbour who used to make these in the morning and send it to me along with sweetened coconut milk to have for breakfast when I was admitted in the hospital.

    kerala appam recipe

    She will keep insisting that the more coconut based food I had, the more it will help to cure the stomach ulcers quickly which was a result of consuming too many medicines.

    I was used to appams that are made the traditional way using toddy during childhood and it was totally new to me to eat palappam that she made using yeast.

    palappam batter

    Back then , I did not even know what yeast was and how it looked like. All I knew was that they tasted and smelled totally different in a good way than the regular ones that I was used to.

    Ever since I had some palappam that my mallu friend Sreeja, brought for the potluck, I was craving them so badly and had to make them.

    how to make palappam

    As I often make appams for breakfast or dinner, I own an appam pan or “appachatti” but if you do not have the pan, just use your regular dosa pan.

    A sponge or a “kurukku” is made to bring in the sponginess to the appams. Most commonly rava (sooji) is used to make the sponge. But I have used corn flour (corn starch) and rice to make the sponge and have never had a problem.

    So if you looking to make it totally gluten free, use either rice flour or corn flour instead of rava.

    kerala palappam recipe

    Mostly Palappam is served with sweetened coconut milk and vegetable stew for vegetarian option. Nadan Mutta Curry, chicken or beef curry is served along for non-vegetarians.

    I used homemade coconut milk and if you think its difficult, you will be surprised to see how easy it is when you watch this video.

    Homemade Coconut Milk Video below:

    [embedyt] https://www.youtube.com/watch?v=67O5mPM7ksQ[/embedyt]

    Do take a moment to subscribe to my YouTube Channel for more easy and delicious recipes.

    But we at home, love it with this South Indian Mushroom Curry which makes a brilliant substitute for a non veg curry.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Palappam Recipe details below:

    palappam recipe

    Palappam - Kerala Appam Recipe

    Palappam - Kerala Appam Recipe made using rice flour and coconut milk.
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    Prep Time : 5 mins
    Cook Time : 25 mins
    Total Time : 30 mins
    Servings : 5 to 6 appams
    Course : Breakfast
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Rice flour - 1 cup store bought or homemade
    • Instant yeast - ½ tsp
    • Sugar - 3 tbsp
    • Rava or corn starch or rice flour - 1 tsp
    • Thick or first coconut milk - ¼ cup
    • Second coconut milk - ½ cup thin milk
    • Water - As required
    • Salt - 1 pinch
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    Instructions
     

    To make the Sponge or Kurukku:

    • In a saucepan, add 1 cup water and rava. I used rice flour. Mix well. Place the bowl on the stove and cook over low flame till it thickens.
    • It will become glassy and will form a semi solid paste. This should take 3 to 4 mins.
    • Keep stirring continuously while cooking to prevent the sponge from sticking to the pan and burning.
    • Take off the pan and let it cool completely.

    To make Palappam Batter:

    • Once the sponge has cooled, add rice flour, Instant yeast, sugar, salt and the first and second coconut milk.
    • Mix well to form a thick batter. Add necessary water and mix till the it resembles dosa batter.
    • If using active dry yeast, proof it before adding. In a small bowl, add yeast 1 teaspoon sugar and warm water. Mix and let it sit for 10 mins. Add this to the batter.
    • Let the batter rest overnight or for at least 5 hours.

    How to make Palappam:

    • After resting, mix the batter and you can see lots of bubbles on top. If its thick ,add either water or thin coconut milk and adjust the consistency.
    • Heat an appam pan, pour a ladle full of batter and twist the pan in a circular motion for the batter to spread well.
    • Close with a lid and let it cook over low flame for less than one minute.
    • Upon opening the lid, you can see the sides of the palappam pulling away. Simply peel and pull it off the pan and place it on a serving plate.
    • No need to flip and make the other side cook too. Continue with the rest of the batter.
    • You can also make it on a dosa tawa. Follow the same procedure and cook covered.
    • Serve this pillowy, spongy Palappam with sweetened coconut milk or any curry of your choice.

    Notes

    Prep time does not include overnight resting of the batter.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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