Kerala Palappam Recipe - Easy Appam!

Instructions

1. Soak raw rice in water for at least four hours to soften it.
2. Grind half of the soaked rice with fresh water until you achieve a smooth consistency.
3. Cook 4 tablespoons of the ground rice batter with three times the amount of water, stirring constantly until it thickens into a porridge-like 'kappi'.
4. Grind the remaining rice with grated coconut and creamy coconut milk until well combined.
5. Add the cooked 'kappi' and a handful of cooked rice to the ground mixture and blend again until the batter is very smooth and lump-free.
6. Incorporate instant yeast into the batter. Mix thoroughly by hand and allow it to ferment overnight for a light and airy texture.
7. The next day, gently add a pinch of sugar and salt to the fermented batter and mix well.
8. Heat an appam pan or a small non-stick pan over medium heat. Pour a ladleful of batter into the center of the hot pan.
9. Gently swirl the pan in a circular motion to spread the batter thinly to the edges, creating a lacy border and a soft, thick center.
10. Cover the pan and cook until the edges are lightly golden brown and the center is fully cooked through – about a few minutes.
11. Remove the Palappam from the pan and serve immediately while hot with your favorite vegetable stew or egg curry.