Palappam

Ingredients

Raw Rice 2 cups
Sago 1/2 cup
Yeast 1/2 tsp
Sugar 2 tbsp
Grated Coconut 1/2 cup
Cooked rice 1 cup
Salt a pinch

Preparation Method

• Soak the rice in water for 5-6 hours and drain it.
• Combine Yeast with sugar in lukewarm water and keep aside for 5-10 mins.
• Grind the soaked rice with Coconut, sago, and the cooked rice and water to make it a fine batter.
• Add the yeast mixture with the batter and mix well. Allow the batter to ferment for 8-10 hours.
• Add the salt and mix well before making the appam. Usually Appachatti is used for making Palappam.
• Apply oil on the pan before pouring the batter to avoid sticking.
• Pour a laddle full of batter on the Appa chatti and spread it well by rotating the pan holding both the handles.
• This will give you a lace like look on the outer edges of the appam.
• Cover the pan with a lid and allow it to cook for 2 minutes on low flame.