Palappam-vellayappam is a traditional styled breakfast dish from God’s Own Country. 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 Palappam is a sure treat to your palate. The lacey frilled appams are a culinary delight and no function is ever complete without 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. Vellayappams are spread out in hot tawa in round shapes without a bulge in centre. This is a nutritious healthy wholesome dish and kids love the dish. Palappam-vellayappam is one of the easiest Malayalee dishes that can be easily prepared at home with minimum ingredients. You can explore the well detailed recipe here.
For preparing Palappam, grind all the ingredients together by adding water.
Pour half of the dough to a vessel and warm the remaining half in a pan.
Keep stirring while warming as the dough gets thick very quickly.
Once the dough thickens, switch off the fire, grind the warmed portion again by adding little water to make a smooth form.
Mix this along with the first half kept aside.
Keep it overnight, and thus the dough is ready for palappam…make the consistency of the dough accordingly by adding water.
For vellayappam, i suggest not to go for the warming process , coz it makes the appam too soft. So you can just grind the above ingredients adding half a tsp of cumin seeds and 3 shallots. Keep vellayappam batter overnight as such. Palappams are prepared in appachatti, while vellayappam is prepared in hot tawa.