#palappam

This Kerala style palappam is made with yeast. I used instant yeast for this recipe. This is a very easy method and no fermentation required for long hours. I soaked the rice for 1 hour and fermented for only 2 hours. You can also use rice flour instead of rice in this recipe.

Normally we use to soak raw rice, idli rice, ulundhu and fenugreek, grind them and ferment them for atleast 8 hours.…

Kerala Palappam -

ingredienti e dosi _ Raw Rice  2 cups (Use any short or long grain rice) _ Cooked Rice  3/4 cup approx _ Yeast 1.5 to 2 tsp _ Sugar  1 tbsp + 3-4 tbsp or as needed _ Salt  to taste _ Thick Coconut Milk  1/2 cup _ Ice cubes  as needed _ Water  as needed _

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Soak the rice for atleast 6 hours or leave it overnight.Wash and drain the rice and keep aside.Dissolve the yeast and 1 tbsp sugar in 1/2 cup of lightly warm water. Keep it aside for ten minutes until it foams.Next, you need to grind the rice in several batches. Grind around two handfuls of raw rice along with a few tablespoons of cooked rice and very little water. I add 2-3 ice cubes while grinding each batch to prevent the mixie from overheating. Grind until you get a smooth batter.Transfer the batter to large bowl. Continue doing this with the remaining rice.While grinding the last batch, add the yeast solution to the mixie.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.The batter would have risen after fermentation and will look foamy. Stir the batter and check the consistency. Add 1/4 – 1/2 cup of coconut milk to make a batter of medium consistency. If the batter appears thin after fermentation, skip the coconut milk.Add sugar as per desired sweetness (3-4 tbsp) and salt to taste. Mix everything together.At this stage, you can start preparing the Appams with this batter or for extra lacy appams, leave the batter untouched for half an hour. The batter will froth and rise again. Spoon the foamy layer from the batter and transfer it to another dish. Use this foamy batter for making Appams.Heat a Palappam Chatti and lightly grease it with oil.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.Keep it covered and allow the Appam to cook for a few minutes.Once cooked the edges of the appam will start separating from the pan. Remove the appam carefully with a spatula.