Instructions
- Clean and soak the raw rice for 5-6 hours.
- Divide the rice into two parts.
- Grind well the first part and keep it in a vessel.
- Grind well the second part along with grated coconut and cooked rice.
- Mix well (3) and (4)[i.e., two parts] together.
- Add the yeast to the prepared rice batter and allow it to ferment for 12 hours.
- Heat a pan, and rub some gingelly oil on the pan for easy removal of appam(optional).
- Pour little batter to the pan, rotate it and cook for 2 minutes with a covered lid. 11)Palappam is ready. Serve hot with side dishes.
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