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                                   Paalappam is one of the popular breakfast dishes among Kerala Christians. We used to make it every Sunday, and use to have it after coming back from Sunday holy mass from church.

                           Paalappam is always best to be served along with chicken/beef/Egg/veg stew. It is one of the best combo dishes that is prepared for Christmas day breakfast, also to have after coming from midnight mass on  Christmas eve.

                     These are really pleasant moments. We used to prepare paalappam using  rice and grinding it for the preparation of batter. Also, it can be prepared using rice flour easily.

But its batter should be kept for 7-8 hours for fermentation.

                        Let us go to the recipe:



Sugar - 2 1/2 Tbsp

Yeast- 1 tsp

Water - 2 cups

Semolina- 1/2 cups

Rice flour- roasted and passed it through fine sieve.-1/4 kg

Coconut milk- 2 cups

Salt to taste              


Dissolve 1 tsp. sugar and yeast in half cup warm water and keep aside for 20
 minutes to let it rise.

Mix half cup semolina with 1 and  a half cups of water and cook the gruel.

Add to the rice flour.

Mix well to make a smooth dough.

Add the fermented yeast mixture and mix again.

Then add coconut milk and mix again.

Keep the dough covered.

Set aside for 12 hours  for the batter to rise.

When the batter has risen well, add the sugar and salt to taste and make lace appams.

To make appams:

Smear the appam vessel lightly with oil.

Warm till moderately hot.

Pour a ladle of  the batter in to the appam vessel.

Lift off the flame and swirl rapidly, once.

Return to fire and cook with lid on for   1 - 2 minutes.

Repeat till batter is used up.


Too much sugar will cause the appams to stick to the appam vessel.

you can make nearly 15 appams with this quantity of batter.

Equipment Recommended



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