If you are a Malayali, I bet you would be a Palappam fan! Known by several names ( Velle Appam, Palappam or even just Appam), this authentic Kerala delicacy is an all-time favourite in the breakfast menu.
Not so long ago did I start trying my hand at it. My first attempt was close to a disaster but I refused to give up. From then on , every time I tried it out, there was a newer version of the old-time dish. I tried to find out what led to the imperfection. Sometimes my R&D made a tiny difference, otherwise it was almost the same. With time and experience, I began to relax and take things in its stride. Slowly things got better....but I wasn't satisfied yet coz my Appams never came close to the ones I used to have from my mother's kitchen.
My dear husband was telling me yesterday that it has been a while since we had this dish. So today, again it was Palappam time! The usual prepwork started. After a couple of hours I heard something like an explosion from my kitchen. I ran only until I found out that the batter I had prepared earlier had fermented and caused the container's lid to burst open! So it was time to kickstart!
I followed the conventional method dutifully, as the first scoop of the semi-thick batter was dropped on to the pan. As I tossed it around the pan, it fell so perfectly in place like never before.Unlike all other times, now there was some difference! After about 2-3 minutes, Lo! there it was - a perfect, soft, spongy Appam with neat lace like fringe and the rest of them followed likewise.
Finally I succeeded in making the Appam very close to the benchmark. The very sight of it made me feel like preserving it as a museum piece. I was reluctant to bite on it and spoil the beauty but then if I didnt it would defeat the very purpose for which it was made! If you think I am creating too much hype about a simple, silly dish......well, you should try them!!
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