Ingredients with Measurements:
- 2 cups of raw rice
- 1/2 cup of grated coconut
- 1/2 cup of cooked rice
- 1 tsp of active dry yeast
- 1/2 tsp of sugar
- 1/2 tsp of salt
- 1/2 cup of grated cheese
- Water as needed
Special equipment needed:
- Blender or food processor
- Non-stick appam pan or regular appam pan
Step-by-step instructions:
1. Soak the raw rice in water for at least 4 hours.
2. Drain the water and grind the soaked rice along with grated coconut, cooked rice, yeast, sugar, and salt in a blender or food processor. Add water as needed to make a smooth batter.
3. Transfer the batter to a large bowl and let it ferment overnight or for at least 8 hours.
4. Once the batter has fermented, add grated cheese to it and mix well.
5. Heat the appam pan on medium heat and grease it with oil or ghee.
6. Pour a ladleful of batter into the center of the pan and swirl the pan to spread the batter evenly.
7. Cover the pan with a lid and let the appam cook for 2-3 minutes or until the edges turn golden brown.
8. Remove the appam from the pan using a spatula and repeat the process with the remaining batter.
Time:
Preparation time: 4 hours (including soaking time) + 8 hours (fermentation time)
Cooking time: 2-3 minutes per appam
Temperature:
Medium heat
Serving size:
Makes 10-12 appams
Nutritional information:
Calories per serving: 150
Fat: 4g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- You can use idli rice or parboiled rice instead of raw rice.
- Instead of grated coconut, you can use coconut milk.
- You can use any type of cheese of your choice.
Variations:
- You can add chopped onions, green chilies, and curry leaves to the batter to make it more flavorful.
- You can also add chopped vegetables like carrots, beans, and peas to the batter to make it more nutritious.
Tips and tricks:
- Make sure the batter is well-fermented before adding the cheese to it.
- Use a non-stick appam pan or a well-seasoned regular appam pan to prevent the appams from sticking.
- Swirl the pan gently to spread the batter evenly.
- Cover the pan with a lid while cooking to ensure that the appams are cooked through.
Storage instructions:
You can store the leftover appams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the appams, heat them in a microwave or on a tawa until they are warm.
Presentation ideas:
Serve the cheese palappam hot with coconut chutney or tomato chutney.
Garnishes:
Garnish the appams with chopped coriander leaves or grated cheese.
Pairings:
Cheese palappam goes well with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
You can serve the appams with a side of vegetable stew or chicken curry.
Troubleshooting advice:
- If the batter is too thick, add water as needed to make a smooth batter.
- If the appams are sticking to the pan, grease the pan with more oil or ghee.
Food safety advice:
Make sure to wash the rice thoroughly before soaking it. Also, make sure to use fresh yeast for fermentation.
Food history:
Palappam is a traditional breakfast dish from Kerala, India. It is made using fermented rice batter and is usually served with coconut chutney or vegetable stew.
Flavor profiles:
Cheese palappam has a mild, slightly sweet flavor with a hint of tanginess from the fermentation. The addition of cheese gives it a rich and creamy taste.
Serving suggestions:
Serve the cheese palappam hot for breakfast or as a snack.
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