Ingredients with Measurements:
- 1 cup of raw rice
- 1/4 cup of grated coconut
- 1/4 cup of cooked rice
- 1/2 teaspoon of active dry yeast
- 1/4 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 cup of finely chopped onions
- 1/4 cup of coconut milk
- 1/2 cup of water
- 2 tablespoons of 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. Drain the water and rinse the rice well.
2. In a blender or food processor, grind the soaked rice, grated coconut, cooked rice, yeast, sugar, and salt into a smooth batter.
3. Transfer the batter into a large bowl and cover it with a lid. Let it rest for 6-8 hours or overnight in a warm place.
4. In a pan, heat oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
5. Add the sautéed onions, coconut milk, and water to the batter. Mix well.
6. Heat the appam pan over medium heat. 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 cook for 2-3 minutes or until the edges turn golden brown and the center is cooked.
8. Use a spatula to remove the appam from the pan and transfer it to a plate.
9. Repeat the process with the remaining batter.
- Time:
Preparation time: 10-15 minutes (excluding soaking and resting time)
- Cooking time: 2-3 minutes per appam
Temperature:
- Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 150 kcal
- Fat: 6 g
- Carbohydrates: 21 g
- Protein: 3 g
Substitutions for ingredients:
- Raw rice can be substituted with parboiled rice or idli rice.
- Grated coconut can be substituted with coconut milk.
- Cooked rice can be substituted with cooked quinoa or millet.
- Active dry yeast can be substituted with instant yeast.
Variations:
- Instead of onions, you can add grated carrots, chopped spinach, or grated beetroot to the batter.
- You can also add chopped green chilies or ginger for a spicy flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- The consistency of the batter should be similar to that of pancake batter.
- If the batter is too thick, add a little water to thin it out.
- If the batter is too thin, add a little rice flour to thicken it.
- Swirl the pan gently to spread the batter evenly.
- Cover the pan with a lid to cook the appam evenly.
Storage instructions:
- Onion palappam can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the appam in a microwave or on a non-stick pan over low heat.
Presentation ideas:
- Serve the onion palappam hot with coconut chutney or sambar.
- You can also serve it with a side of vegetable stew.
Garnishes:
- Garnish the appam with chopped coriander leaves or grated coconut.
Pairings:
- Onion palappam pairs well with coconut chutney, sambar, or vegetable stew.
Suggested side dishes:
- Vegetable stew, potato curry, or egg roast.
Troubleshooting advice:
- If the appam sticks to the pan, add a little oil to the pan before pouring the batter.
- If the appam is too thick, add a little water to the batter.
- If the appam is too thin, add a little rice flour to the batter.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly before preparing the food.
- Use fresh ingredients and store them properly.
Food history:
- Palappam is a traditional breakfast dish from Kerala, India. It is made with fermented rice batter and coconut milk.
Flavor profiles:
- Onion palappam has a mild sweet and savory flavor with a hint of coconut.
Serving suggestions:
- Serve the onion palappam hot with coconut chutney or sambar.
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Region: Indian