Kerala Style Palappam

Lacey edged, soft, tasty and fluffy Kerala Style Palappam packed with a spicy side dish, is a sure treat to the eyes and a double treat to your tummy. One of the traditional breakfast dishes in Kerala Cuisine, Kerala Style Palappam is on the front slot and will be forever. The uniqueness of the dish lies in the crispy lacey edges with a soft bulge in the centre. Raw rice flour is blended with a couple of ingredients and has to stand out for the required hours, for fermentation process to be complete. The fermented batter is cooked in a traditional Appachatti by greasing with a little oil. Kerala Style Palappams are ready and you can relish the dish with vegetable stew or any meat based dishes. You can explore a step wise illustrated Kerala Style Palappam dish here.

Kerala Style Palappam | Pachakam

Kerala Style Palappam

Lacey edged, soft, tasty and fluffy Kerala Style Palappam packed with a spicy side dish, is a sure treat to the eyes and a double treat to your tummy. One of the traditional breakfast dishes in Kerala Cuisine, Kerala Style Palappam is on the front slot and will be forever. The uniqueness of the dish lies in the crispy lacey edges with a soft bulge in the centre. Raw rice flour is blended with a couple of ingredients and has to stand out for the required hours, for fermentation process to be complete. The fermented batter is cooked in a traditional Appachatti by greasing with a little oil. Kerala Style Palappams are ready and you can relish the dish with vegetable stew or any meat based dishes. You can explore a step wise illustrated Kerala Style Palappam dish here.

Category : Vegetarian, Breakfast

author-image
By Swimmy Vikas

Published On: 24 Feb 2009

Rating: 4
10 Votes, 0 Reviews
Write a Review
40 Minutes
Served : 4
Print Recipe

Ingredients

Directions

Step 1

For preparing Kerala Style Palappam, first lightly fry the rice flour and keep it aside.

Step 2

Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F)
:-ie it shouldn`t be hot when you touch it)

Step 3

Keep it for 10-20 mins for fermentation(till it is frothy).

Step 4

Add the rava to boiling water and keep stirring it till it becomes thick paste. Let it cool.

Step 5

Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.

Step 6

:- Make sure that the dough is thick.

Step 7

Keep it overnight for fermentation.

Step 8

Next day morning add one egg, sugar followed by milk to this mixture
:-don`t add too much milk..consistency should be of vellayappam batter.

Step 9

Keep it for another 2 hrs.

Step 10

Add salt and make crispy soft palappam using appachatty.

Step 11

:- Serve the Kerala Style Palappams with chicken curry or any dish of your choice.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.