Start Your Weekend Right With Some Soft And Crispy Palappam

If you love a comforting and flavorful South Indian breakfast, why not take it up a notch this weekend with homemade palappams? These lacy, bowl-shaped pancakes from Kerala are a delightful combination of crispy edges and a soft, fluffy centre. While achieving the perfect palapa requires a little patience and practice, once you get it right, there’s no turning back!

Palappams are naturally fermented, giving them a subtle tang and an incredibly light texture. The secret lies in getting the batter consistency just right and mastering the swirl that forms the signature crispy edges. Whether you’re a seasoned home cook or just starting out, this guide will help you nail the recipe and impress your family at breakfast!

Ingredients:

For Yeast Proofing:

• 2 tbsp warm water
• 1/2 tsp sugar
• 1/2 tsp dry active yeast

For the Batter:

• 1 cup raw uncooked whole grain rice
• 1 cup coconut water (or regular water)
• 1/2 cup grated coconut
• 1/2 cup cooked rice
• 1 cup coconut milk
• 2 tbsp sugar
• 1 tsp salt

Method:

1. Soak the Rice: Soak the raw rice in coconut water for 6-8 hours or overnight. This softens the grains, making them easier to blend.
2. Activate the Yeast: In a small bowl, mix warm water and sugar. Stir until dissolved, then add the dry yeast. Let it sit for 10 minutes until bubbly and frothy.
3. Blend the Batter: Drain the soaked rice, reserving the water. In a blender, add the soaked rice, proofed yeast, grated coconut, cooked rice, coconut milk, and sugar. Blend until smooth. If the batter is too thick, add some reserved soaking water. If it’s too thin, mix in a little rice flour.
4. Fermentation: Pour the batter into a large bowl and let it ferment for 10-12 hours. Once ready, small bubbles should appear on the surface, indicating proper fermentation.
5. Final Adjustments: Stir in salt and adjust the sugar if you prefer a sweeter palappam. Add about 1/4 cup of water to achieve the right consistency for crispier edges.
6. Cooking: If you have an appam chatti (a special pan for palappams), use it for best results. Otherwise, a frying pan works too. Heat the pan on medium, pour in a ladle of batter, then quickly swirl to create the signature upturned edges. Cover and cook for about a minute until the edges turn crispy and golden. Remove with a spatula and repeat.

Serving Suggestions:

Palappams pair wonderfully with a variety of side dishes. While they are traditionally enjoyed with stew or coconut milk, they also go great with:

• Masala fried eggs
• Kerala-style pork roast
• Vegetable or chicken curry
• Sweetened coconut milk with cardamom

So, are you ready to give palappams a try this weekend? Let us know how it turns out and what you paired them with! Happy cooking!

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