Palappam is a lacy pancake that is often shaped like a bowl . The sides of this pancake are lacy and crunchy while the center is soft and spongy. It is made with fermented rice batter and can easily be made into a vegan version.
Course Breakfast, Dinner
Keyword Gluten Free, Lacy Pancakes, Vegan
Prep Time 15minutes
Cook Time 15minutes
Fermentation Time 8hours
Total Time 9hours
For the Roux
1TbspIdli Rava / Sooji See notes
2CRaw Rice Flour (250 g)
Water - as required .
Mix the the idli rava ,or sooji with 1 cup of water to make a lump free mixture. Bring to boil over medium heat. Remove from heat and set aside to cool.
Warm 1/4 C water to 110°F or just warm enough to touch . Dissolve 1 Tbsp sugar in the water and sprinkle the yeast on top . Set it aside for 5 minutes to activate the yeast .
Take the rice flour in a large mixing bowl. To this add the cooled roux and the yeast solution. Slowly stir in 1 C water to form a lump free thick batter. Set aside overnight (for 8 to 10 hours) until fermented well. The batter is ready when it has doubled in volume and a lot of bubbles appear on top.
Mix in the coconut milk and salt. The batter should be a loose, but not watery. When poured using a ladle it should flow out as a stream and not in dollops. Add a few more tablespoons of water if necessary to thin the batter. Set aside for 30 minutes to 1 hour.
Heat the Appachatti or a small wok over medium heat. Grease well. Pour 1 to 2 scoops of batter in the center and swirl the pan to coat the sides . Cover and cook for a minute until the edges begin to turn golden brown.
Remove to the serving patter. If needed keep warm in an oven . These are beast served hot.
Idli rava is fine broken rice and sooji is de-husked broken wheat. If not available pulse 1 to 2 Tbsp of rice in a blender and use the coarse powder. For a gluten free version use idli rava or cooked rice.
For detailed instructions go to https://oventales.com/palappam/ .