Palappam Recipe

By | Published | South Indian | No Comment

Sugar – 2 1/2 tblsp
Yeast – 1 tsp
Water – 2 cups
Semolina – 1/2 cup
Rice Flour – 1/4 kg, roasted and passed through a fine sieve
Coconut Milk – 2 cups
Salt to taste
Appam Vessel
Gingelly Oil

1. Dissolve 1 tsp sugar and yeast in 1/2 cup warm water and keep aside for 20 minutes to let it rise.
2. Mix 1/2 cup semolina with 1 1/2 cups water and cook, then cool the gruel.
3. Add to the rice flour.
4. Knead well to make a soft dough.
5. Add the fermented yeast mixture and knead again.
6. Keep the dough covered.
7. Set aside for 12 hours for the dough to rise.
8. When the dough has risen well, add the coconut milk, the remaining sugar and salt to taste and make lace appams.
9. To make the appams, smear the appam vessel lightly with gingelly oil.
10. Warm till moderately hot.
11. Pour a ladleful of the batter into the vessel.
12. Lift off the flame and swirl rapidly, once.
13. Return to fire and cook with lid on for 1 to 2 minutes.
14. Repeat till batter is used up.

Note: Too much sugar will cause the appams to stick to the vessel.

Feel free to comment or share your thoughts on this Palappam Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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