Here is a long overdue post. Palappam (Rice Crepe) is a common Breakfast food in Kerala which is served with Vegetable or Meat Curries. I have been getting many requests for the traditional Palappam recipe made by soaking and grinding Rice. I used to make Palappams with Rice Flour but after having laid my hands on a lovely Preethi Mixie, I started grinding rice for Palappams. The recipe for Palappam varies from region to region or probably household to household.
Some use Grated Coconut, while other use Coconut Milk. Some use Whole Dairy Milk instead of Coconut Milk. Some use Yeast for fermentation while others use Coconut Water or Toddy.
- You may need to adjust the amount of cooked rice used in this recipe. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
- While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
- To make appams with brown laces, increase the amount of sugar.