Palappam

Ingredients

• - plain appam
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

1. Prepare batter: Soak 2 cups raw rice for 6 hours. Grind very smooth. Add salt and ferment overnight.
2. Add fresh coconut milk: Stir in half cup thin coconut milk into the fermented batter. This gives palappam its characteristic flavour.
3. Add sugar: Add 1 tsp sugar. Mix well.
4. Check consistency: Batter should be thin and pourable. Add water if needed.
5. Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.
6. Pour batter: Pour a small ladle into the centre of the pan.
7. Swirl the pan: Lift and swirl the pan immediately in circular motion — batter coats the sides forming a lacy rim.
8. Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.
9. Check doneness: Edges should be golden and crispy. Centre should be soft and fluffy.
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.