Palappam is a type pancake native to Kerala cuisine. It is mainly prepared from fermented premixed rice and coconut batter and makes for a delicious breakfast. Palappam is typically served alongside stew dishes, which can be either a complete vegetable stew (perfect for vegetarians) or meat based like mutton or chicken stew. Palappam is delicious and also very portable, so it’s easy to pack inside your Vaya Tiffin, and keep it fresh and warm all day.
Health Benefits
A key component of palappams is the coconut infused batter. Coconuts possess anti-viral, anti-fungal, and anti-parasitic properties. Coconut meat is also a natural source of energy, making it good for physically active people. Coconut water is an excellent rehydrant also removes free radicals that cause aging and degenerative diseases. But perhaps most importantly, coconut helps to prevent the development of cancer due to insulin reduction.
Ingredients
cups of rice: 2
tbsp poha: 1
cup grated coconut: 1
tsp yeast: 1
tbsp sugar: 2
cups water: 3
tbsp oil: 1
salt to taste
How To Make Palappam
- Rinse rice well and drain completely. In a grinder, add rinsed rice, coconut, yeast, salt, and sugar. Add water in batched and grind to a smooth batter.
- Transfer the batter to a clean bowl, cover and let ferment for 8 hours.
- Heat a non-stick wok and glaze some oil over the surface. Ladle the batter on the surface and swirl the wok around such that the batter spread resembles a bowl.Once the pancake cooks, transfer to plate and enjoy with contrasting tangy chutneys and sauces.
- Repeat the process until the batter is completely cooked. By this time, it becomes palappam.
- Serve it at once.
Trivia
Dosas have spread around the world due to the popularity of Indian cuisine.