Go Back
+ servings

Kerala Style Palappam

Lacey edged, soft, tasty and fluffy Kerala Style Palappam packed with a spicy side dish, is a sure treat to the eyes and a double treat to your tummy. One of the traditional breakfast dishes in Kerala Cuisine, Kerala Style Palappam is on the front slot and will be forever. The uniqueness of the dish lies in the crispy lacey edges with a soft bulge in the centre. Raw rice flour is blended with a couple of ingredients and has to stand out for the required hours, for fermentation process to be complete. The fermented batter is cooked in a traditional Appachatti by greasing with a little oil. Kerala Style Palappams are ready and you can relish the dish with vegetable stew or any meat based dishes. You can explore a step wise illustrated Kerala Style Palappam dish here.
Prep Time 40 mins
Total Time 40 mins
Cuisine Kerala
Servings 4 people


  • 2 cups Raw rice flour very nice
  • 1 tsp Active dry yeast
  • 1 tsp Sugar
  • 3 tbsp Semolina Rava
  • 1/2 no Coconut
  • 1 no Egg
  • Milk As reqd
  • Salt As reqd


  • For preparing Kerala Style Palappam, first lightly fry the rice flour and keep it aside.
  • Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F) :-ie it shouldn`t be hot when you touch it)
  • Keep it for 10-20 mins for fermentation(till it is frothy).
  • Add the rava to boiling water and keep stirring it till it becomes thick paste. Let it cool.
  • Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.
  • :- Make sure that the dough is thick.
  • Keep it overnight for fermentation.
  • Next day morning add one egg, sugar followed by milk to this mixture :-don`t add too much milk..consistency should be of vellayappam batter.
  • Keep it for another 2 hrs.
  • Add salt and make crispy soft palappam using appachatty.
  • :- Serve the Kerala Style Palappams with chicken curry or any dish of your choice.
Tried this recipe?Let us know how it was!