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.
- Raw rice – 2 cups
- Cooked rice – 1 cup
- Freshly grated coconut – 1 cup
- Dry yeast – ¼ tsp
- Sugar – 3 tbsp
- Water – 1 ¼ cup (approximately)
- Salt – as required
- Soak raw rice for 2 to 3 hrs.
- Grind all the ingredients except salt to a fine paste of free falling consistency.
- Place the mixture in a warm place for almost 8 hrs for fermentation.
- Add salt, mix well and let the batter sit for another ½ hr in the warm place.
- Heat appachatti (palappam pan) and pour a ladle full of batter at the center of the pan.
- Swirl the pan 360degree to spread batter as a thin round.
- Cover the pan with lid and cook till the raw color changes.
- Remove palappam when crisp.