Kerala style Palappam, Kerala Appam recipe

Palappam Batter Preparation - Method 1:

1. Wash and soak the rice in water for 5-6 hours and then drain the water completely.
2. Combine sugar and yeast in ¼ cup of lukewarm water and set aside for 5-10 minutes. Be careful not to add hot water as the yeast will not rise.
3. Grind together the soaked rice, grated coconut, cooked rice by adding enough water and make a smooth paste. Transfer the batter to a large bowl. Add in the yeast-sugar mixture and stir well.
4. Cover and let it ferment for about 6-8 hours in a warm place, until almost doubled in volume.
5. Just before preparing the palappam, add salt in the fermented batter and combine well.

Palappam Batter Preparation - Method 2:

1. Combine sugar and yeast in ¼ cup of lukewarm water and set aside for 5-10 minutes. Be careful not to add hot water as the yeast will not rise.
2. In a sauce pan, add 2 cups of water and semolina. Mix well and cook till it becomes soft and slightly thick on low-medium heat. Stir continuously. Let it cool completely.
3. Take a large vessel, add in the rice flour, completely cooled cooked semolina, yeast-sugar mixture and mix well.
4. Add in the thin coconut milk or water as batches and mix well after each addition. Make a semi thick batter with out any lumps.
5. Cover the vessel and let it ferment for about 6-8 hours in a warm place, until almost doubled in volume.
6. Just before preparing the palappam, add thick coconut milk, salt in the fermented batter and mix well until it gets a loose consistency.

Making Palappam:

1. Heat a pan, appachatti over medium-high heat. If you are using an iron pan, rub little oil in the pan. If you are using a non-stick pan, skip oiling pan.
2. When it is well heated, gently pour a ladle full of batter into the pan.
3. Immediately rotate the pan in circular motion to spread the batter.
4. Cover the pan with a lid and cook till the appam is cooked well and the edges turn golden brown.
5. Carefully remove the appam from the pan. Serve hot.