Pallappam(Crispy Laced Rice Pancakes)
Pallappam or any Appam to any Keralite for that matter is like bread to Americans. It is light and crispy pancake made from rice flour and made in special pan giving it a concave-like shape with laced sides. In many Christian homes, pallappam makes an appearance on religious holidays, Christmas and Easter gatherings wouldn't be complete without it!
This recipe was taught to me by my mother's dearest friend "Sherlyaunty" who I must say is an Excellent Cook!
*To all those amateur cooks this is the easiest recipe to follow and takes less than 10 minutes to prepare the batter.
Coconut milk-1 can
Rava (Semolina)-1 tbsp
Yeast-1/4 tsp
Sugar-a pinch
Water-4 tbsp
Lukewarm water-1/8 cup(for the yeast)
Salt
Directions
1.In a non-stick pan add the 4 tbsp water and rava on a medium heat and cook. In a couple of minutes you will have a thick consistency, now take it off the flame. This helps to thicken the batter.
2.Also in a small dish add yeast to some lukewarm water and sugar to proof the yeast.
3.Next in a blender add the rice flour,coconut milk (add water to the emptied can and add 3/4 of it too), thickened rava and proofed yeast. Blend it all together for 5 minutes till you get a smooth batter.
4.Pour into a large container as the batter will rise in a few hours.
5.In about 4-5 hours the batter will have risen,at this point you can season with salt and some sugar too. Mix well. You are now ready to make pallappams.
6.Heat your "Pallappachatti" on medium heat. *Note if you overheat the pan your pallappams will be runny and not stick. Also if your batter is too thick, you can add some whole milk to loosen the consistency.
7.Pour about 2 ladles of the batter in the pan depending on size and move the pan is a circular motion to get the desired size and shape. Cover and wait at least 5 minutes before checking for readiness.
8.When the appam pulls from the sides and has a hint of golden color on the bottom, it's ready. Enjoy with any 'nadan' vegetarian or non vegetarian dish. I paired it with vegetable stew.
Pallappam or any Appam to any Keralite for that matter is like bread to Americans. It is light and crispy pancake made from rice flour and made in special pan giving it a concave-like shape with laced sides. In many Christian homes, pallappam makes an appearance on religious holidays, Christmas and Easter gatherings wouldn't be complete without it!
This recipe was taught to me by my mother's dearest friend "Sherlyaunty" who I must say is an Excellent Cook!
*To all those amateur cooks this is the easiest recipe to follow and takes less than 10 minutes to prepare the batter.
Ingredients
Rice flour- 1 1/2 cupCoconut milk-1 can
Rava (Semolina)-1 tbsp
Yeast-1/4 tsp
Sugar-a pinch
Water-4 tbsp
Lukewarm water-1/8 cup(for the yeast)
Salt
Directions
1.In a non-stick pan add the 4 tbsp water and rava on a medium heat and cook. In a couple of minutes you will have a thick consistency, now take it off the flame. This helps to thicken the batter.
2.Also in a small dish add yeast to some lukewarm water and sugar to proof the yeast.
3.Next in a blender add the rice flour,coconut milk (add water to the emptied can and add 3/4 of it too), thickened rava and proofed yeast. Blend it all together for 5 minutes till you get a smooth batter.
4.Pour into a large container as the batter will rise in a few hours.
5.In about 4-5 hours the batter will have risen,at this point you can season with salt and some sugar too. Mix well. You are now ready to make pallappams.6.Heat your "Pallappachatti" on medium heat. *Note if you overheat the pan your pallappams will be runny and not stick. Also if your batter is too thick, you can add some whole milk to loosen the consistency.
7.Pour about 2 ladles of the batter in the pan depending on size and move the pan is a circular motion to get the desired size and shape. Cover and wait at least 5 minutes before checking for readiness.
8.When the appam pulls from the sides and has a hint of golden color on the bottom, it's ready. Enjoy with any 'nadan' vegetarian or non vegetarian dish. I paired it with vegetable stew.
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