Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Palappam, a crispy as well as fluffy rice pancake, is traditional authentic cuisine of Kerala which is paired with Stew (be it veg or non-veg). It is a fairly loved sumptuous dish. This special dish was my Mom’s masterpiece and ever since the baton reached me, I take it along, as a pride to have it served on my table often, as it remain loved breakfast dish of my family. This easily prepared dish attributes to a special wok (Appachatti) , a moderately shallow bowl type one to bring in the shape and texture of the Appam. The batter is made from rice and fermented using yeast (Palm/ Coconut Toddy earlier days).
Appachatti is available on Amazon. Non-stick
Ingredients
- White Rice 1 Cup
- Coconut milk powder. 1/2 Cup
- Yeast. 1/2 Tsp
- Sugar. 1 Tsp
- Water to soak and according to the consistency
- Salt to taste
- White rice flour. 1/8 Cup
- Water. 3/4 Cup
Preparation
Soak rinsed white rice for two to three hours. Drain off the water and set the water aside.
Mix the rice flour and water, in the second set of ingredients without any lumps. Slow cook to form a pasty batter and set aside to cool.
In a blender, blend smoothly all the ingredients including the pasty batter in required consistency. The water used for soaking can be used, if more water is needed. Once smoothly blended, let stay for six to eight hours to get the batter fermented. In the special wok/ Appachhatti pour batter and rotate the pan to get the texture, that of crispy outer and a fluffy inner. The cooking time for each Appam is nearly three minutes.
Notes
- White rice can be substituted with smooth pre-roasted white rice flour if available, but caution to mix every ingredients at room temperature. Also the consistency of the batter matters in getting the particular shape and texture of Appam. Fresh coconut milk as well can be substituted for coconut milk powder. My Mom always used rice powder and fresh coconut milk and her Appam were so much soft and more special.
- Traditionally Appachatti was made of cast iron, but now a days we use non-stick ones.
- The fermentation time varies with the region you live. If it’s in hot climate it takes less time compared to colder regions
- Link to the chicken stew is given here 👉🏼 Chicken Stew
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