Kerala Palappam is a traditional styled authentic dish from God’s Own Country. It is a type of pancake native to Kerala Cuisine. The dish is prepared from fermented rice and coconut batter and it makes for a delicious breakfast dish. These rice dishes go well with any curry dish like egg gravy, stew dishes, peas curry, almost with everything, be it vegetarian or non-vegetarian. The lacey edged soft and delicious Kerala Palappam is a sure treat to your palate. The lacey frilled appams are a culinary delight and no function is ever complete without Kerala Palappam. The dish is prepared from fermented rice batter which is spread out in a appachatti with a soft bulge in the centre. It should be well cooked in the centre. There is nothing like a crispy edged Kerala Palappam paired with a sweet and tangy chicken stew poured on top of the pillowy centre. This is the dish we commonly prepare for festive occasions like Chrismas and Easter.
While preparing Kerala Palappam, a few points should be well considered. Key to a right batter is mixing thoroughly well and checking the consistency before and after fermentation. The batter should be pourable and smooth with very little grit from the rice. You can use ice water while grinding because the batter can get too hot while mixing for a long time. It is better to add salt after fermentation since salt slows down fermenting process. The batter is almost same for preparing Vellayappam except for addition of a few simple ingredients. Also the batter needs to be less watery compared to Kerala Palappam. Vellayappam is spread out in a hot tawa in round shape without bulge in centre. These are healthy wholesome dishes loved by all. You can discover a well detailed Kerala Palappam | Vellayappam recipe in detail here.