Appam or Palappam is my favorite South-Indian breakfast. Appam is a type of pancake made with fermented rice batter and milk. Some people like to have it with just sugar. I like to have it with stew or egg curry. You can even eat it just by itself. Doesn’t matter because it is that good.
Mom was making appam the other day and I just asked her the recipe out of curiosity. I never thought making appam was so easy.
Makes about 8-10
White Rice (uncooked) – 1 cup
Brown rice (uncooked) – 2 tbsp
Milk – as required
Yeast – 0.5 tsp
Sugar – 1 tsp + 3-5 tbsp
Salt – according to taste
Step 1: Soak the white rice and brown rice in water, for a minimum of 5 hours.
Step 2: Wash, rinse and strain the rice. Add this rice to a blender. Pour milk up to the level of rice in your blender. Blend along with yeast and 1 tsp of sugar. Adjust the thickness with more milk if required.
Let the batter rest overnight. This allows it time to ferment.
Now, adjust the salt and sugar. Add salt according to taste. Add about 3-5 tbsp of sugar, again, according to taste.
Step 3: Heat a curved non-stick pan. Pour about half a cup of batter to make each appam.
Step 4: Hold the handles and spin the batter around the pan. Cover and cook until done.
Note: If you don’t have the kind of pan to make pal-appam, you can make it make on a regular pan, and it would like this.