Palappam Recipe (Kerala Lace Bread)

Palappam — also called Milk Bread or Kerala Lace Bread — is a beloved traditional breakfast staple from Kerala. With its soft centre and delicate lacy edges, it’s a signature part of Christian festivities, Sunday breakfasts, and everyday meals in many homes across the state. Made from fermented rice batter enriched with coconut milk, palappam offers a delightful balance of light texture, mild sweetness, and gorgeous aroma that pairs beautifully with curries, stews, and even sweet accompaniments.

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⭐Why Palappam Is Special

• Soft center with crispy lace edges — the hallmark of a well-made palappam

Fermented rice batter for enhanced flavor and digestibility

Versatile — great with savory curries or sweet coconut milk & honey

Cultural favourite in Kerala kitchens, especially among Christian families

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🍚Ingredients

• 1 cup raw rice (Unakalari / Pachari rice)
• ½ cup water (for grinding, if too thick add little more water)
• 1 cup thick coconut milk (Onnam Pal)
• 1 tsp active dry yeast dissolved in 1 tsp warm water and 1 tsp sugar
• Salt, to taste
• Cooked Rice 2 Table spoon

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👩‍🍳 Preparation Method

1. Soak and Grind

1. Rinse the raw rice and soak in water for 1–2 hours.
2. Drain and grind with just enough water to form a smooth, thick batter, add the cooked rice, grind again until smooth. Add the yeast and sugar mixture and beat once to mix well.

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2. Combine and Ferment

1. Pour the batter in a glass, porcelain or steel container or pot. Don’t use aluminum or plastic.
2. Mix thoroughly and let the batter ferment overnight (approx. 6–10 hours) in a warm place.
   • Avoid over-fermenting, as it may turn too sour.

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3. Add Coconut Milk

1. After fermentation, gently mix in the thick coconut milk and salt to taste.
2. Let the batter rest for 10 minutes before cooking.

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🔥 Cooking Palappam

1. Heat a Palappam chatti (appam pan) over low flame.
2. Lightly grease with ghee, coconut oil, or neutral oil to prevent sticking.
3. Pour 2–3 tablespoons of batter into the centre.
4. Quickly swirl the pan to spread the batter toward the edges, creating the signature lace pattern.
5. Cover with a lid and cook on low flame for about 5 minutes or less.

6. Lift the edges gently, then remove the palappam from the pan.

7. When ready it will come off easily.

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🍽️ How to Serve

Palappam pairs wonderfully with both vegetarian and non-vegetarian curries, such as:

• Vegetable stew
• Chicken or meat curry
• Coconut milk with honey or (sugar not recommended) (sweet version)
• Egg curry

It’s hearty enough for breakfast, satisfying for lunch, and delightful even as a tea-time snack.

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📝 Tips from Grandma’s Kitchen

✔ Use fresh coconut milk for best texture and flavour
✔ Maintain a soft, slightly soupy batter after fermentation
✔ Keep heat low while cooking — palappam cooks gently and evenly that way
✔ Avoid pressing the batter — the lace and softness come from a gentle hand

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❓ Why It’s Called “Milk Bread”

The name palappam comes from “pal” (milk) referring to the rich coconut milk content, which gives it a milky, tender texture — different from other fermented rice breads like dosa or idli.

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🍃 Nutritional Note

Palappam’s fermentation process improves digestibility, and the combination of rice and coconut milk provides quick energy with a hint of healthy fats — making it a balanced traditional breakfast.