PALAPPAM / RICE FLOUR PANCAKES

PALAPPAM / RICE FLOUR PANCAKES
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DifficultyBeginner
Prep Time4 hrs 20 minsCook Time10 minsTotal Time4 hrs 30 mins

Yields4 Servings

Ingredients

 1 cup raw rice- (washed and soaked overnight)
 1 cup grated coconut
 ½ cup cooked rice
 1 tsp active dried yeast – dissolved in lukewarm water.
 Water
 Salt to taste
Directions in a nutshell
 Soak the raw rice overnight or atleast for 6- 7 hours. Drain the water and keep aside. After the rice is soaked the quantity doubles up and so when you put in the blender for grinding you may get around double amount cups rice. (so the measurements of the grated coconut, cooked rice and yeast is for the double quantity of rice).
 Blend all these ingredients together using little water. The mixture should not be thin. It should be of medium consistency. Grind the mix to a coarse mix. Transfer to a big bowl and keep it covered overnight for fermenting. If you want to prepare the appams the next day morning, then soak the rice the previous day morning and grind the mix the same night and keep for fermenting overnight.
 Once the mixture has fermented, heat an appamchatti. Pour one ladle of the batter and you can hear the sizzling sound, quickly swirl the pan in a clockwise direction. Cook on medium flame covered for around 2 minutes and check whether the sides of the appam have turned light golden brown. Appam is ready to be served.
 Serve hot with egg curry or vegetable stew.
 Note – If you don’t have time to soak rice overnight, you can use ready-made rice flour; mix it with instant yeast, sugar and water till you get a thick consistency and leave it to ferment for maximum 4 hours.

Directions

1

Appams are made of primarily rice flour. Different kinds of appams can be made using the same mix. Although it is a lengthy process, the end result is a healthy pancake and totally worth it. Rice is soaked overnight, or atleast 4-5 hours. Drain the water and keep aside. After the rice is soaked the quantity doubles up and so when you put in the blender for grinding you may get around 2 – 2 ½cups rice. Accordingly, the measurements of the other ingredients is for the double quantity of rice.

Blend all these ingredients together using little water. The mixture should not be thin. It should be of medium consistency. Grind the mix to a coarse mix. Transfer to a big bowl and keep it covered overnight for fermenting. If you want to prepare the appams the next day morning, then soak the rice the previous day morning and grind the mix the same night and keep for fermenting overnight.

2

Once the mixture has fermented, heat an appam-chatti (aluminum vessel especially used for making appams). I use the non stick one. Pour one ladle of the ground mix and you can hear the sizzling sound, quickly swirl the pan in a clockwise direction.

3

You have to be quick doing this, as the mixture cooks quickly in the hot pan. You will get it with a few trials. It should be a bit dense in the centre and transparent thin on the sides.

4

Cook on medium flame covered for around 2 minutes and check whether the sides of the appam have turned light golden brown. Appam is ready to be served. Serve hot with egg curry or stew.

Ingredients

 1 cup raw rice- (washed and soaked overnight)
 1 cup grated coconut
 ½ cup cooked rice
 1 tsp active dried yeast – dissolved in lukewarm water.
 Water
 Salt to taste
Directions in a nutshell
 Soak the raw rice overnight or atleast for 6- 7 hours. Drain the water and keep aside. After the rice is soaked the quantity doubles up and so when you put in the blender for grinding you may get around double amount cups rice. (so the measurements of the grated coconut, cooked rice and yeast is for the double quantity of rice).
 Blend all these ingredients together using little water. The mixture should not be thin. It should be of medium consistency. Grind the mix to a coarse mix. Transfer to a big bowl and keep it covered overnight for fermenting. If you want to prepare the appams the next day morning, then soak the rice the previous day morning and grind the mix the same night and keep for fermenting overnight.
 Once the mixture has fermented, heat an appamchatti. Pour one ladle of the batter and you can hear the sizzling sound, quickly swirl the pan in a clockwise direction. Cook on medium flame covered for around 2 minutes and check whether the sides of the appam have turned light golden brown. Appam is ready to be served.
 Serve hot with egg curry or vegetable stew.
 Note – If you don’t have time to soak rice overnight, you can use ready-made rice flour; mix it with instant yeast, sugar and water till you get a thick consistency and leave it to ferment for maximum 4 hours.

Directions

1

Appams are made of primarily rice flour. Different kinds of appams can be made using the same mix. Although it is a lengthy process, the end result is a healthy pancake and totally worth it. Rice is soaked overnight, or atleast 4-5 hours. Drain the water and keep aside. After the rice is soaked the quantity doubles up and so when you put in the blender for grinding you may get around 2 – 2 ½cups rice. Accordingly, the measurements of the other ingredients is for the double quantity of rice.

Blend all these ingredients together using little water. The mixture should not be thin. It should be of medium consistency. Grind the mix to a coarse mix. Transfer to a big bowl and keep it covered overnight for fermenting. If you want to prepare the appams the next day morning, then soak the rice the previous day morning and grind the mix the same night and keep for fermenting overnight.

2

Once the mixture has fermented, heat an appam-chatti (aluminum vessel especially used for making appams). I use the non stick one. Pour one ladle of the ground mix and you can hear the sizzling sound, quickly swirl the pan in a clockwise direction.

3

You have to be quick doing this, as the mixture cooks quickly in the hot pan. You will get it with a few trials. It should be a bit dense in the centre and transparent thin on the sides.

4

Cook on medium flame covered for around 2 minutes and check whether the sides of the appam have turned light golden brown. Appam is ready to be served. Serve hot with egg curry or stew.

PALAPPAM / RICE FLOUR PANCAKES


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