5 Ingredients or Fewer

PALLAPPAM (Crisp Laced Rice Pancakes)

by:
November  5, 2009
4
4 Ratings
PALLAPPAM (Crisp Laced Rice Pancakes)
  • Serves 4
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
—pauljoseph

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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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  • pauljoseph
    pauljoseph
  • FrancesRen
    FrancesRen
  • EmilyNunn
    EmilyNunn
  • Food Blogga
    Food Blogga
  • Cordelia
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7 Reviews

pauljoseph
pauljoseph December 4, 2010
usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk
 
FrancesRen
FrancesRen December 4, 2010
I love this recipe. Reminds me of Thai and Sir Lankan Street snacks.
 
EmilyNunn
EmilyNunn November 23, 2009
really lovely.
 
Food B.
Food B. November 18, 2009
Those are so lovely, PaulJoseph!
 
pauljoseph
pauljoseph November 18, 2009
Cordelia Usually we serve with MEEN MOLEE (FISH IN COCONUT MILK) I had post the Recipe
 
Cordelia
Cordelia November 17, 2009
So elegant and beautiful. What do you serve them with?
Kerala, what a great place. loved the food...
 
pauljoseph
pauljoseph December 4, 2010
Cordelia thank you for your comment usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk