Ingredients with Measurements:
- 1 cup raw rice
- 1/2 cup grated coconut
- 1/2 cup cooked rice
- 1/4 tsp yeast
- 1/4 tsp sugar
- 1/2 tsp salt
- 3 eggs
- 1/4 cup water
- 2 tbsp oil
Special equipment needed:
- Blender or food processor
- Non-stick pan or appam pan
Step-by-step instructions:
1. Soak the raw rice in water for 4-5 hours.
2. Drain the water and grind the rice with grated coconut, cooked rice, yeast, sugar, and salt to a smooth batter.
3. Keep the batter in a warm place for 6-8 hours to ferment.
4. Beat the eggs with water and keep aside.
5. Heat the non-stick pan or appam pan on medium heat.
6. Add a few drops of oil and swirl the pan to coat the surface.
7. Pour a ladleful of batter into the pan and swirl the pan to spread the batter evenly.
8. Pour a spoonful of beaten egg in the center of the batter.
9. Cover the pan with a lid and cook for 2-3 minutes or until the egg is set and the edges of the palappam are crispy.
10. Remove the palappam from the pan using a spatula and repeat the process with the remaining batter and egg.
- Time:
Preparation time: 10 hours (including soaking and fermenting time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 palappams
Nutritional information:
- Calories: 150 per palappam
- Fat: 6g
- Protein: 4g
- Carbohydrates: 20g
- Fiber: 1g
Substitutions for ingredients:
- Instead of raw rice, you can use rice flour.
- Instead of grated coconut, you can use coconut milk.
- Instead of cooked rice, you can use cooked quinoa or millet.
Variations:
- You can add chopped onions, green chilies, and curry leaves to the batter for a savory version.
- You can add jaggery and cardamom powder to the batter for a sweet version.
Tips and tricks:
- Make sure the batter is well-fermented before making the palappams.
- Use a non-stick pan or appam pan for best results.
- Swirl the pan gently to spread the batter evenly.
- Use a lid to cook the palappam and ensure the egg is cooked through.
Storage instructions:
- You can 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 warm.
Presentation ideas:
- Serve the palappams on a plate with a side of chutney or curry.
Garnishes:
- You can garnish the palappams with chopped coriander leaves or grated coconut.
Pairings:
- Egg palappam pairs well with coconut chutney, tomato chutney, or chicken curry.
Suggested side dishes:
- You can serve egg palappam with a side of vegetable stir-fry or salad.
Troubleshooting advice:
- If the palappams stick to the pan, add a few drops of oil and swirl the pan to coat the surface.
Food safety advice:
- Make sure the eggs are cooked through before serving.
Food history:
- Egg palappam is a popular breakfast dish in Kerala, India.
Flavor profiles:
- Egg palappam has a crispy edge and a soft center with a mild coconut flavor.
Serving suggestions:
- Serve the palappams hot with a side of 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