In Sri Lanka palappams are also called “hoppers”.
Ingredients for palappam
- 300g of rice flour
- 3 tablespoons of semolina (rava)
- 750ml of coconut milk
- 1 teaspoon of yeast
- 1 teaspoon of sugar
- 500g of water
- ghee for cooking (alternatively vegetable oil)
Step 1: prepare the palappam batter
- Add 500g of water to 3 tablespoons of semolina and cook it on a low heat, keep stirring it until it starts to look like porridge, then remove from heat and keep aside to cool.
- Mix 1 teaspoon of yeast in 100g of lukewarm water with 1 teaspoon of sugar until it becomes frothy and leave it aside for around 20 minutes to rise.
- In a deep bowl, put the 300g of rice flour and mix in the semolina mixture. Mix it well.
- Add the yeast mixture and mix well.
- Very slowly add 500g of the coconut milk mixing well as you add it, until you obtain a smooth batter.
- Cover pan with a tea towel and keep it covered at room temperature over night (not in the fridge).
Step 2: preparing the palappam pancakes
- The next morning, retrieve the batter and slowly mix in the remaining 250g of coconut milk, little by little, always stirring.
- Add a pinch of salt and sugar to taste.
- Heat a pan then brush a little bit of ghee or cooking oil with a kitchen roll around the hot pan.
- Reduce heat to a simmer.
- Using a ladle, scoop in one spoon full of mixture into the centre of the pan and turn the pan round slowly to spread the mixture out so it covers the pan surface.
- Let the batter cook for around 2 minutes, you do not need to turn it round in the pan.
- Remove from the heat when the centre of the palappam starts to bubble up a little bit.
- Use the ghee stained kitchen roll to ‘clean’ the pan and repeat until all the batter has been used up.