PALLAPPAM (Crisp Laced Rice Pancakes)

By pauljoseph
November 5, 2009
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Author Notes: PALLAPPAM (Crisp Laced Rice Pancakes)
A classic Kerala bread, this is supposed to have been introduced by the Portuguese centuries ago, from Ceylon. It was for many years a typical Syrian Christian food. It s still served in Christian families for breakfast. It has also developed appeal among other peoples of Kerala too, and is regularly served as a starter for lunch and dinner. I recently changed the family version recipe and this made and excellent result

Food52 Review: I made these pancakes in a 6 inch nonstick pan. They were light & had a delicate yet yielding crispy crunch. The yeast tended to give the crepe like pancake a robust flavor reminiscent of fresh bread, and the coconut milk confers a mild nutty aroma that balances the dish without overpowering it. The Salt & sugar were perfectly balanced and it forms the perfect base for pairing with robust curries as well as light stews. & yes even a drizzle of maple syrup for a light breakfast. The crepes are addictive and the rate limiting factor for scarfing them down is the speed at which they can be made!Panfusine

Serves: 4

  • 1 cup Rice Flour
  • 1 tablespoon Semolina
  • 1/2 cup Water
  • 1/2 teaspoon Yeast
  • 3 tablespoons Sugar
  • 1 1/2 to 2 cups Thick coconut Milk
  • 1/4 teaspoon Salt
  1. Prepare a thick porridge with the semolina and water. Cool
  2. Mix together remaining ingredients other than salt; beat in a blender for 2 minutes.(The batter should have a single cream consistency)
  3. Cover the bowl and prove for 6 to 8 hours
  4. When double in size, add salt and more coconut milk
  5. Heat an ‘Appam’ pan, ladle ¼ cup of the batter into the center of the pan
  6. Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter around the center
  7. Cover the pan and cook 4 to 5 minutes till the center is cooked; the edges ought to have a golden brown crust Usually we have with a spicy curry or a fish moily

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