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# Palappam Recipe
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| **Prep time** | 8 hr |
| **Cook time** | 15 min |
| **Total time** | 8 hr 15 min |
| **Serves** | 10 servings |
## Ingredients
* 1 cup idli rice or sona masuri rice
* ¼ cup coconut *(grated)*
* ½ tsp sugar
* ½ tsp salt
* pinch of baking soda
## Instructions
1. firstly, grind soaked 1 cup idli rice along with ¼ cup coconut.
2. take 2 tbsp of prepared batter and pour over pan along with ½ cup water. make sure the flame is off.
3. mix well making sure the batter combines well with water.
4. now turn on the stove on medium flame and keep stirring.
5. transfer the prepared cooked batter into appam batter.
6. mix well making sure there are no lumps.
7. cover and ferment in warm place for 8 hours.
8. add in ½ tsp sugar, ½ tsp salt and pinch of baking soda.
9. heat appam pan or appachatti over medium flame and pour a ladlefull of batter into the pan.
10. immediately twirl the pan to spread the batter in a circle motion.
11. further cover and simmer for about 2 minutes or until the edges turn golden brown and gets cooked completely.
12. finally, carefully remove the palappam / appam from the pan and serve with vegetable curry.
## Step-by-step
firstly, in a large mixing bowl soak 1 cup idli rice for 5 hours. if you do not have idli rice, then can use sona masuri rice.
drain off the water and transfer to a mixi jar along with ¼ cup coconut.
add water as required and blend to slightly smooth paste. make sure the batter is not too smooth. the batter must be little coarse but not too coarse too.
take 2 tbsp of prepared batter and pour over pan along with ½ cup water. make sure the flame is off.
mix well making sure the batter combines well with water.
now turn on the stove on medium flame and keep stirring.
the mixture will thicken and turns transparent thick mixture.
further turn off the flame and bring to room temperature.
transfer the prepared cooked batter into appam batter.
mix well making sure there are no lumps.
cover and ferment in warm place for 8 hours or till batter gets fermented well.
mix the batter gently and check for consistency.
add in ½ tsp sugar, ½ tsp salt and pinch of baking soda.
also add water as required and mix gently to get smooth flowing consistency batter.
heat appam pan or appachatti over medium flame and pour a ladlefull of batter into the pan. if using iron appam pan then rub with some oil, skip oil if using non stick.
immediately twirl the pan to spread the batter in a circle motion.
further cover and simmer for about 2 minutes or until the edges turn golden brown and gets cooked completely.
finally, carefully remove the **palappam** / **appam** from the pan and serve with [**vegetable curry**](/recipes/saagu-recipe-mixed-veg-sagu-recipe-vegetable-saagu-recipe) / sweetened coconut milk / egg curry / chicken curry.
## Video
## Notes
* firstly, ferment the batter well else the appam will not be soft and flaky.
* also, cook the appam on medium flame, else the batter will not get cooked from center.
* additionally, add soda just before preparing kerala appam to get perfect texture.
* finally, **palappam** / **appam** taste great when prepared with cast iron appachatti.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/palappam-recipe-kerala-appam-recipe/](https://hebbarskitchen.com/palappam-recipe-kerala-appam-recipe/)
