Kerala

Palappam

Name: Palappam
Prep time: 5 h
Cook time: 40 min
Total time: 5 h 40 min
Yield: 5 servings
Cuisine: Kerala
Ingredients: 1 1/2 cups raw rice rice; 1 cup fresh grated coconut; 1/3 cup cooked rice; 2 tbsp sugar; 1 tsp instant dry yeast; 1/2 tsp salt; Water, about 1 1/2 cups; Coconut oil, for greasing

Lacy edges, soft spongy centre. Every appam is a tiny edible bowl.

40 minTime

5 gProtein each

mildSpice

5hPlan ahead. Soak for 5 hours first; the 40 minutes come after.

Appam and the appachatti3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

336kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups raw rice

Fresh grated coconut1 cup

Cooked rice⅓ cup

Sugar2 tbsp

Instant dry yeast1 tsp

Salt½ tsp

Waterabout 1 1/2 cups

Coconut oilfor greasing

Method

6 steps

1Soak the rice for 5 hours. Grind with coconut, cooked rice and water to a smooth, pourable batter.
2Mix the yeast and sugar into the batter. Cover and ferment overnight in a warm place.
3Stir in salt and enough water to make a batter like thin pancake batter.
4Heat an appachatti and grease lightly. Pour a ladle of batter and swirl to coat the sides.
5Cover and cook on medium until the centre is set and spongy.
6Serve hot with vegetable stew, egg roast or kadala curry.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Palappam

Lacy edges, soft spongy centre. Every appam is a tiny edible bowl.

40 minTime

5 gProtein each

mildSpice

5hPlan ahead. Soak for 5 hours first; the 40 minutes come after.

Appam and the appachatti3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

336kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups raw rice

Fresh grated coconut1 cup

Cooked rice⅓ cup

Sugar2 tbsp

Instant dry yeast1 tsp

Salt½ tsp

Waterabout 1 1/2 cups

Coconut oilfor greasing

Method

6 steps

1Soak the rice for 5 hours. Grind with coconut, cooked rice and water to a smooth, pourable batter.
2Mix the yeast and sugar into the batter. Cover and ferment overnight in a warm place.
3Stir in salt and enough water to make a batter like thin pancake batter.
4Heat an appachatti and grease lightly. Pour a ladle of batter and swirl to coat the sides.
5Cover and cook on medium until the centre is set and spongy.
6Serve hot with vegetable stew, egg roast or kadala curry.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Palappam

Make it your way

Ingredients

Method

Palappam

Make it your way

Ingredients

Method

Make it a meal