"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Friday, March 18, 2016

PALAPPAM (KERALA STYLE LACED RICE PANCAKE)





Today I am going to make Kerala style laced rice pancakes called Palappam. Palappam is very soft at the center and crispy at the sides, a very delicious dish in Kerala, which is made from fermented rice and coconut milk. Palappam has become a popular staple in the traditional cuisines of Kerala. Palappam is commonly served  with various curries and stews.


Last week I had this urge that I need to improve my cooking and what better way to learn by posting my cooking ways online and let the world be the judge. Till today I always decided what to cook till the last minute, but from today on I am going to pre-plan for the next mornings. This way I will not be wasting time. As I am a full time Nurse, time is of the essence. After 30 minutes of thinking over what to make for breakfast, lunch and dinner for the rest of the week, let me share what I will be making for breakfast this morning.

INGRIDENTS



Prep Time: 10 hours
Cook Time: 20-25 mins
Total Time: 10 hours 35 mins
Serves: 4-5





  • Regular Raw Rice (parboiled)  - 2 cups
  • Coconut Milk/ Grated Coconut  - 1 1/2 cups
  • Cooked Rice (optional)        - 1/4 cup
  • Yeast                       - 1/2 teaspoon
  • Sugar                         - 1/2 cup
  • Salt as needed
METHOD OF PREPARATION STEP BY STEP

1.In a large bowl, add 2 cups of regular rice (pachari/ponni rice). Rinse it well until the water flowing out is clear. Then soak the washed rice in a bowl for about 6 to 8 hours.
2.Add soaked rice and grated coconut/ coconut milk into a blender and blend it till it gets smooth batter. You can add cooked rice along with the soaked rice and grated coconut to make your appam more softer, but I prefer not to add cooked rice, because cooked rice makes the appam more sticky.
Do not put too much water while grinding. The batter should be just like the consistency of idli batter.Pour batter into a large vessel.
4.Take a few table spoons of batter into another pan. Then pour half a cup of water into it. 

6.Boil it on a medium flame until we get a thick paste. Keep this boiled batter mix aside until it get cooled.We cannot add the boiled batter while it is hot into the first batter that we made. 

7.Next we have to ferment the batter by adding yeast to it.For that, take a little lukewarm water into a cup and add 1 teaspoon of sugar and half teaspoon of yeast to it. Then mix well. Keep this mix for 1 minute to get the yeast to rise.
Then add half cup of sugar, salt (as needed), boiled thick batter mix and yeast mix into the batter and mix well. Then cover and keep the batter for fermentation for at least 8 to 10 hours. If the room is cool, heat the oven for a few seconds and then keep the batter vessel inside the oven.

Please remember to turn off the oven after few seconds until it gets warm and before placing the batter into the oven. You may ask why? This is because the temperature in the room plays a huge part and might slow down the fermentation process.

10. After 8 hours open the lid. The batter will look something like this after fermentation. Gently stir the batter.

11. Next to make palappam, heat palappam pan or deep nonstick pan over a medium flame.
Rub little oil on the pan if you are using an iron pan. Skip this step if you are using a nonstick pan. Pour a ladle-full of batter into the pan.
Then rotate the pan in a circular motion to get the sides of the appam thin and the center thick (this means the batter must be circled around to fit the pan).

13. Cover and cook for a minute until the center fluffy part gets cooked.              


 14. Repeat for the remaining batter to cook more appams. Serve with any kind of korma's and stews.


SERVE WITH STEWS OR CURRIES
ENJOY!!!

Hope you like it
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Recipe Type: Smoothie
Cuisine: International
Location: Amma's Kitchen

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