Palappam

Method

1. 1

   Prepare batter: Soak 2 cups raw rice for 6 hours. Grind very smooth. Add salt and ferment overnight.

2. 2

   Add fresh coconut milk: Stir in half cup thin coconut milk into the fermented batter. This gives palappam its characteristic flavour.

3. 3

   Add sugar: Add 1 tsp sugar. Mix well.

4. 4

   Check consistency: Batter should be thin and pourable. Add water if needed.

5. 5

   Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.

6. 6

   Pour batter: Pour a small ladle into the centre of the pan.

7. 7

   Swirl the pan: Lift and swirl the pan immediately in circular motion — batter coats the sides forming a lacy rim.

8. 8

   Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.

9. 9

   Check doneness: Edges should be golden and crispy. Centre should be soft and fluffy.

10. 10

    Serve: Palappam is Kerala's most beloved breakfast. The lacy edges are crispy, the centre soft. Serve with stew, curry or sweetened coconut milk.