Palappam Restaurant Style


Palappam Restaurant Style

Quick and easy recipe - Palappam Restaurant Style
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 4 people


  • Long Pachari) – 250g (Ponni rice preferred
  • 1 full Coconut grated
  • 1/4 tsp Yeast
  • 1 tbsp Sugar
  • Salt As reqd


  • Soak rice in water for 2 hours. Once soaked, put rice in mixer and spin 7-8 times till powdered.
  • Add grated coconut and add 1/2 teacup water (room temperature) and grind very well. The coconut might still be in granular form which is quite normal. Keep this aside.
  • In a steel/aluminium pan, take 2-3 tbsp of the above batter. Add 2 small teacup water and mix well.
  • Light the stove and put the above pan in slow flame stirring constantly. When the consistency begins to thicken, switch flame off. Remove from stove.
  • :- This batter should not become too thick as thickening can spoil the texture of the appam completely.
  • Dissolve the 14 tsp yeast in 2 tbsp hot water. 6) While the batter is still hot, add the dissolved yeast and 1 tbsp sugar to it. Mix well and allow to cool.
  • Once the batter is cool, add the batter in the mixer to a big mixing bowl along with the cool cooked batter.
  • Add 2 pinches of salt. Mix well. Close with a lid and keep aside for the batter to ferment till next day.
  • Next day add 2 pinches of salt and you can make hot appams.
  • Note :- When you take the batter to make appams the next day, if it happens to be too thick, add some coconut milk to dilute the batter.
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