Palappam is an extended version of plain appam or vella appam recipe to which grated coconut is added while grounding. later the fermented batter is poured to bowl shaped pan to yield a bowl shaped pancake’s.
i would like to share few tips and recommendations to be considered while preparing kerala palappam recipe. firstly, i have used idli rice in this recipe for better fermentation and result. you can use normal day to day rice like sona masuri but i heavily recommend to use idli rice for better result. secondly, as mentioned previously fermentation is key process. but if you are living in a cold region, you can place the batter in preheated oven to hasten the fermentation process. lastly, you can store the fermented batter in refrigerator for about 2-3 days and scoop out only required amount of batter to prepare spongy appam recipe.