Kerala Style Palappam is a traditional styled lacy and fluffy pancake prepared from fermented rice and coconut batter. Crispy and thin around the edges with a fluffy and soft centre, Kerala Style Palappam tastes delicious when paired with a creamy chicken stew or a hearty vegetable stew for a vegetarian. No Christmas Day is ever complete without Kerala Style Palappam. This is a gluten free and vegan breakfast dish. Kerala Style Palappam is one of the favorite breakfast dishes in Kerala Cuisine and is very commonly served for festive occasions and functions too. Traditional Palappam was fermented with an alcoholic drink called toddy or ‘kallu’ in Malayalam. Toddy is extracted from palm flower or coconut flower. Nowadays times have changed and toddy is not available everywhere. Now fermenting with yeast has emerged as the optional measure. Both instant yeast and dry active yeast acts as a good fermenting agent and is available worldwide.
However, there is a fundamental flavor difference between Traditional Palappam using toddy and those made with yeast. In my opinion, Traditional Palappam tastes superior compared to ones made with yeast. I personally love that traditional toddy flavor. Another point to consider is, while using instant yeast it can be added straight to the batter. Dry active yeast should be activated in luke warm water and then added to batter later. Another uniqueness of soft and spongy Kerala Style Palappam is that I have extracted and used thick coconut milk instead of grated coconut. If the batter too thick after grinding, add some thin coconut milk to loosen out the batter. These mildly sweetened Traditional Palappams taste awesome when served with a dish on side. You can discover a well detailed Kerala Style Palappam here that can be easily prepared at home. Enjoy the dish with your family.