PALAPPAM AND EGG ROAST

Palappams

If you are visiting Kerala /a Keralite restaurant, don't forget to try the scrumptious Palappams. 

These are soft and thick in the center and crispy and thin at the edges like a crepe and typically eaten for breakfast.

Generally they are served with different combinations like egg roast, egg curry, chicken curry/stew,  mutton curry/stew, Beef curry/stew, vegetable stew, potato curry, etc.

Beef Curry

INGREDIENTS FOR PALAPPAM BATTER:

There are many ways to make palappam batter; this is how I make it.

Basmati Rice - 2 cups

Coconut milk - 1 can

Yeast -  1tsp

Sugar - 2-3tsp

Cooked rice - 1/2 cup

Salt to taste

Soak the rice for 5-6 hrs. Drain and grind it with coconut milk and the cooked rice. Grind it in two different batches so that it is ground to a fine paste. Put the batter into a big bowl. Mix the yeast with 2-3tsp of warm water and sugar. Add this dissolved mixture to the batter. Add some salt and mix well. The batter has to be of thicker consistency. It will loosen up after it ferments. Let it ferment through the night.

The same recipe can be made by substituting cream of rice mixture for cooked rice. Follow the directions from the cream of rice packet. Add that to the batter along with yeast, sugar and salt and mix well. 

 PREPARATION:

Palappams are made using a pan called appam chatti. It looks like a small Wok with a lid.

Heat this pan on medium to low fire and pour a ladle full of batter. Pick up the pan and swirl it once to coat all the sides. Place the lid and allow it to cook for a few minutes. Keep the fire between medium and low.

Make sure the center part is cooked and the edges have turned golden brown and crispy.

INGREDIENTS FOR EGG ROAST:

8 large boiled eggs

3 big red onions julienned

1tsp chilli powder

1/2 tsp pepper

1 sprig curry leaves

3-4 tsp of coconut oil

Salt to taste

PREPARATION:

Mix the onion slices with chilli powder, salt, and pepper in a bowl.Heat the oil in a pan on a medium flame. Once it is hot, add the marinated onion slices. To this, add the curry leaves and close the pan with a lid.

Give it a stir every couple of minutes until it turns dark brown. Remove the lid once it has turned brown. Allow it to fry till all the water evaporates and the oil separates. Add the boiled eggs to the fried onions and mix well.

Egg Roast

Remove from the fire and serve hot with the Palappams. Enjoy!