Raw White Rice – 3 cups
Cooked rice – 1 cup
Grated Coconut/Coconut milk – 1.5 cups
Fermented Coconut water – 1/2 cup
Sugar – 3 tsp
Active dried yeast – 1 tsp
Salt to taste
Fermented coconut water : Break a coconut and collect the water in a glass.Add a tsp of sugar and mix well. Cover it with cling film and keep it in a dark place for 24 hrs.Refrigerate the fermented coconut water till it is required for use.
This stays good for a week.
Take some lukewarm water and add 1 tsp of sugar and 1 tsp of yeast.Mix well and cover it .Allow the yeast to proof.
Soak the raw white rice overnight or for at least 6 hrs.
In a wet grinder , add soaked white rice,cooked rice,grated coconut and 1 tsp of sugar . If using coconut milk, add little by little as rice grinds to a smooth paste.
In case , using grated coconut, add normal water little by little so that rice gets ground to a very smooth paste.
Once the batter is a smooth paste, take out the batter into a large bowl.
Add the proofed yeast mixture and fermented coconut water.
Mix well. Cover it and let it ferment for few hours or overnight depending on the weather conditions.
Next day, when you are using the batter to make palappam, add salt and mix well.
In a hot flat pan or palappam pan, brush little oil .Add a big ladle of the batter,swirl and cover it for a minute or two.
Once it is cooked, it looks like lace.
Take it out and serve with vegetable stew.