Palappam - Kerala Appam Recipe
Palappam - Kerala Appam Recipe made using rice flour and coconut milk.
to 6 appams
Rice flour - 1 cup
store bought or homemade
Instant yeast - 1/2 tsp
Sugar - 3 tbsp
Rava or corn starch or rice flour - 1 tsp
Thick or first coconut milk - 1/4 cup
Second coconut milk - 1/2 cup
Water - As required
Salt - 1 pinch
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 tsp 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.
Prep time does not include overnight resting of the batter.