Never fail to make Palappam

Palappam…one with a firm but soft center surrounded by lace-trimmed edges; which stands half way between bread and a pancake made with rice. (Definitely this is not a definition…)
For me making palappam was always like taking a chance in lottery. Then one day sensing my disappointment one of my dear friends gave me a very apt recipe. Until then I’m always a winner.
Last week I got an opportunity to make 150 palappams for a small gathering in our church… I just worked out the quantity of ingredients and all were very soft and lacy (no… no…I’m not boasting).
So here goes the recipe.

Ingredients

1. Raw rice – 2 cups
2. Cooked rice – 1 cup
3. Freshly grated coconut – 1 cup
4. Dry yeast – ¼ tsp
5. Sugar – 3 tbsp
6. Water – 1 ¼ cup (approximately)
7. Salt – as required

Method

1. Soak raw rice for 2 to 3 hrs.
2. Grind all the ingredients except salt to a fine paste of free falling consistency.
3. Place the mixture in a warm place for almost 8 hrs for fermentation.
4. Add salt, mix well and let the batter sit for another ½ hr in the warm place.
5. Heat appachatti (palappam pan) and pour a ladle full of batter at the center of the pan.
6. Swirl the pan 360degree to spread batter as a thin round.
7. Cover the pan with lid and cook till the raw color changes.
8. Remove palappam when crisp.