Kerala Palappam is a traditional styled authentic dish from God’s Own Country. It is a type of pancake native to Kerala Cuisine. The dish is prepared from fermented rice and coconut batter and it makes for a delicious breakfast dish. These rice dishes go well with any curry dish like egg gravy, stew dishes, peas curry, almost with everything, be it vegetarian or non-vegetarian. The lacey edged soft and delicious Kerala Palappam is a sure treat to your palate. The lacey frilled appams are a culinary delight and no function is ever complete without Kerala Palappam. The dish is prepared from fermented rice batter which is spread out in a appachatti with a soft bulge in the centre. It should be well cooked in the centre. There is nothing like a crispy edged Kerala Palappam paired with a sweet and tangy chicken stew poured on top of the pillowy centre. This is the dish we commonly prepare for festive occasions like Chrismas and Easter.
While preparing Kerala Palappam, a few points should be well considered. Key to a right batter is mixing thoroughly well and checking the consistency before and after fermentation. The batter should be pourable and smooth with very little grit from the rice. You can use ice water while grinding because the batter can get too hot while mixing for a long time. It is better to add salt after fermentation since salt slows down fermenting process. The batter is almost same for preparing Vellayappam except for addition of a few simple ingredients. Also the batter needs to be less watery compared to Kerala Palappam. Vellayappam is spread out in a hot tawa in round shape without bulge in centre. These are healthy wholesome dishes loved by all. You can discover a well detailed Kerala Palappam | Vellayappam recipe in detail here.
Kerala Palappam | Vellayappam
Ingredients
Instructions
- For preparing Kerala Palappam, grind all the ingredients together by adding water.
- Pour half of the dough to a vessel and warm the remaining half in a pan.
- Keep stirring while warming as the dough gets thick very quickly.
- Once the dough thickens, switch off the fire. Grind the warmed portion again by adding little water to make a smooth form.
- Mix this along with the first half kept aside.
- Keep it overnight, and thus the dough is ready for palappam. Make the consistency of the dough accordingly by adding water.
- For vellayappam, i suggest not to go for the warming process , coz it makes the appam too soft. So you can just grind the above ingredients adding half a tsp of cumin seeds and 3 shallots. Keep vellayappam batter overnight as such. Palappams are prepared in appachatti, while vellayappam is prepared in hot tawa.
Notes
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Dhanya, there is diifference between palappam and vellayappam. Palapppam, as its name indicates you must add “coconut milk” which is called “Thenga pal”& it need “appa chatty” for its proper shape and texture. In vellayam there is no coconut milk as an ingredient but grinded coconut paste is added to the batter.
Good Recipe
Thanks for ur wonderful recipe.It was so yummy,My hubby really liked it.
Thanks a lot.This recipie is too good,and finally i started making fantastic palappams
I made palappam today and it came out very well.Thanks for the recipe.c
Dhanya, while grinding the coconut for vellyappam add in little cumin seeds to enhance the taste and smell.
thnaks suja for the information, but i hope everyone knows that we make palappam in appachatti and vellayappam on a thava, and i find no taste difference in using the same dough for both appams by changing the consistency of the dough. the problem with coconut milk is if it`s not freshly taken, the taste won`t be much good (if u use tinned or coconut milk powder) , as most don`t get time to take coconut milk freshly , i feel grinding coconut with rice is always better that using any other substitution for coconut milk
thanks
Hey this recipie is really good .I tried making palappam many times but it was not as perfect as this one thank you very much for this recipie.
a simple tip along with this if u add baking soda not baking powder just before u make the appam it becomes mor nice.
I tried this recipe…excellent one..the appams came out well..they were soft, except that the sweetness was a bit less…thanks for a palappam recipe for which i dont have to extract the coconut milk..for me taking coconut milk was the most tedious of all..
Excellent one. It came out very well. Thank you so much for this recipe……..Dhanya.
Thank You Dhanya. I agree to what is said in your comment that there is no subsititue for adding real coconut to the dough than adding store bought coconut powder or milk. I have tried this many times and it came out so soft and wonderful! Thanks a bunch.
Dear Dhanya,Please give more details. does the rice have to be soaked. And is boiled rice cooked rice or puzhukkalari. Thankyou.