Ingredients with Measurements:
- 1 cup of raw rice
- 1/2 cup of grated coconut
- 1/2 cup of grated carrot
- 1/4 cup of cooked rice
- 1/2 teaspoon of yeast
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 cup of water
Special equipment needed:
- Blender
- Non-stick pan
Step-by-step instructions:
1. Soak the raw rice in water for 4 hours.
2. Grind the soaked rice, grated coconut, cooked rice, yeast, sugar, and salt in a blender until it forms a smooth batter.
3. Add water to the batter and mix well.
4. Add grated carrot to the batter and mix well.
5. Cover the batter and let it ferment for 8 hours or overnight.
6. Heat a non-stick pan on medium heat.
7. Pour a ladleful of batter onto the pan and swirl it around to form a thin layer.
8. Cover the pan and cook for 2-3 minutes until the edges start to lift.
9. Remove the palappam from the pan and repeat the process with the remaining batter.
- Time:
Preparation time: 4 hours (including soaking time) + 8 hours (fermenting time)
- Cooking time: 2-3 minutes per palappam
Temperature:
- Medium heat for cooking the palappam
Serving size:
- Makes 8-10 palappams
Nutritional information:
- Calories: 100 per palappam
- Fat: 2g
- Carbohydrates: 19g
- Protein: 2g
Substitutions for ingredients:
- Grated carrot can be substituted with grated beetroot or finely chopped spinach.
Variations:
- Add chopped onions, green chilies, and curry leaves to the batter for a savory version.
- Add jaggery and cardamom powder to the batter for a sweet version.
Tips and tricks:
- Use a non-stick pan to prevent the palappam from sticking.
- Swirl the pan immediately after pouring the batter to ensure a thin and even layer.
- Cover the pan while cooking to ensure that the palappam is cooked through.
Storage instructions:
- Store the leftover palappams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the palappams in a microwave or on a non-stick pan until heated through.
Presentation ideas:
- Serve the palappams on a plate with a side of chutney or curry.
Garnishes:
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with coconut chutney or vegetable stew.
Suggested side dishes:
- Vegetable stew or sambar.
Troubleshooting advice:
- If the palappam sticks to the pan, add a little oil to the pan before pouring the batter.
Food safety advice:
- Ensure that the batter is fermented properly before cooking to prevent any foodborne illnesses.
Food history:
- Palappam is a traditional breakfast dish from Kerala, India.
Flavor profiles:
- The palappam has a slightly sweet and tangy flavor from the fermented batter and grated carrot.
Serving suggestions:
- Serve hot with your favorite chutney or curry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian