Recipe

PALLAPPAM (Crisp Laced Rice Pancakes)

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Recipe
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by pauljoseph

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by pauljoseph

This recipe was entered in the contest for Your Best Pancakes

This recipe was entered in the contest for Your Best Holiday Breakfast

This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
Panfusine's Testing Notes: I made these pancakes in a 6 inch nonstick pan. They were light & had a delicate yet yielding crispy crunch. The yeast tended to give the crepe like pancake a robust flavor reminiscent of...
I made these pancakes in a 6 inch nonstick pan. They were light & had a delicate yet yielding crispy crunch. The yeast tended to give the crepe like pancake a robust flavor reminiscent of fresh bread, and the coconut milk confers a mild nutty aroma that balances the dish without overpowering it. The Salt & sugar were perfectly balanced and it forms the perfect base for pairing with robust curries as well as light stews. & yes even a drizzle of maple syrup for a light breakfast. The crepes are addictive and the rate limiting factor for scarfing them down is the speed at which they can be made!

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Chef
pauljoseph's Notes: PALLAPPAM (Crisp Laced Rice Pancakes) A classic Kerala bread, this is supposed to have been introduced by the Portuguese centuries ago, from Ceylon. It was for many years a typical Syrian...
PALLAPPAM (Crisp Laced Rice Pancakes)
A classic Kerala bread, this is supposed to have been introduced by the Portuguese centuries ago, from Ceylon. It was for many years a typical Syrian Christian food. It s still served in Christian families for breakfast. It has also developed appeal among other peoples of Kerala too, and is regularly served as a starter for lunch and dinner. I recently changed the family version recipe and this made and excellent result

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Serves 4

1 cup Rice Flour Ask a question about this ingredient

1 tablespoon Semolina Ask a question about this ingredient

1/2 cup Water Ask a question about this ingredient

1/2 teaspoon Yeast Ask a question about this ingredient

3 tablespoons Sugar Ask a question about this ingredient

1 1/2 to 2 cup Thick coconut Milk Ask a question about this ingredient

1/4 teaspoon Salt Ask a question about this ingredient

Prepare a thick porridge with the semolina and water. Cool
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Mix together remaining ingredients other than salt; beat in a blender for 2 minutes.(The batter should have a single cream consistency)
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Cover the bowl and prove for 6 to 8 hours
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When double in size, add salt and more coconut milk
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Heat an ‘Appam’ pan, ladle ¼ cup of the batter into the center of the pan
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Lift the pan and swirl the batter a little bit toward the edge of the pan to get a thin layer of batter around the center
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Cover the pan and cook 4 to 5 minutes till the center is cooked; the edges ought to have a golden brown crust Usually we have with a spicy curry or a fish moily
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7 Comments on PALLAPPAM (Crisp Laced Rice Pancakes)

pauljoseph added about 1 year ago

usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk

FrancesRenHuang added about 1 year ago

I love this recipe. Reminds me of Thai and Sir Lankan Street snacks.

ENunn added over 2 years ago

really lovely.

Food Blogga added over 2 years ago

Those are so lovely, PaulJoseph!

pauljoseph added over 2 years ago

Cordelia Usually we serve with MEEN MOLEE (FISH IN COCONUT MILK) I had post the Recipe

Cordelia added over 2 years ago

So elegant and beautiful. What do you serve them with?
Kerala, what a great place. loved the food...

pauljoseph added about 1 year ago

Cordelia thank you for your comment usually this is our breakfast dish serve with egg curry , egg roast (Both recipe you can find from my posts) or with thick coconut milk