Imported from Instagram

Quick Palappam (Appam)

Name: Quick Palappam (Appam)
Prep time: 15 min
Cook time: 95 min
Total time: 120 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 200 g Rice (Cooked before grinding; the transcript does not specify the rice variety or exact amount.); 80 g Coconut (The transcript does not specify whether fresh grated coconut or coconut meat was used.); 12 g Sugar; 3 g Yeast (Type of yeast is not specified.); Salt (To taste; the transcript names salt but gives no quantity.); 300 ml Hot water (Estimated amount; the transcript says to add hot water but gives no measurement.)

Recipe by ᴀʏɪꜱʜᴜᴍᴍᴀ @cookingwithayishumma · Instagram

Imported by Evangeline Edison on SeeMeCook

A soft, coconut-based palappam made without fermenting the batter overnight. The transcript describes cooking rice, grinding it with coconut, sugar, yeast, salt, and hot water, resting briefly, and pan-cooking covered until soft.

4 servings120 minSouth Asian

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Ingredients

200 g Rice (Cooked before grinding; the transcript does not specify the rice variety or exact amount.)
80 g Coconut (The transcript does not specify whether fresh grated coconut or coconut meat was used.)
12 g Sugar
3 g Yeast (Type of yeast is not specified.)
Salt (To taste; the transcript names salt but gives no quantity.)
300 ml Hot water (Estimated amount; the transcript says to add hot water but gives no measurement.)

Steps

1
Cook the rice. The transcript indicates a very long cooking period—approximately one to one and a half hours—but the exact duration is unclear in the automatic transcript.
2
Transfer the cooked rice to a grinder or blender.
3
Add the coconut, sugar, yeast, and salt to the cooked rice.
4
Pour in hot water and grind until the mixture becomes a smooth batter or dough. The transcript says, “The dough is ready.”
5
Rest the batter for 10 minutes.
6
After 10 minutes, heat a suitable pan for cooking the appam. The transcript does not specify the pan type or temperature.
7
Add a portion of the batter to the pan, cover it, and cook over medium flame.
8
Continue cooking covered until the appam is soft and cooked through, then serve.

Notes

The source does not provide ingredient quantities, rice variety, pan instructions, or a clear cooking time. Quantities and nutrition are estimates for a small batch and should not be treated as the author's measurements. The transcript alternately indicates cooking the rice for one hour and one and a half hours, so that duration is uncertain.