Aug 17, 2012

Nirapara Easy Palappam

Nirapara Easy Palappam (Please follow the same recipe for Normal Appam Podi (Nirapara / Double Horse ...)

Palappam is a very popular dish in Kerala cuisine. It goes well with spicy non vegetarian gravy dishes, spicy egg curry (mutta roast), Vegetable stew ...

Featured here is Palappam made with Nirapara brand instant Palappam Podi !! Never prepare Palappam / Appam with normal rice flour.

Here's the recipe of Homestyle Appam and Stew. Appam made with normal raw rice batter, grated coconut, yeast solution, no added kappi kaachiyathu.

Makes: Maximum 20 – 22 Nirapara easy palappams

Recipe instructions also shown on packet. Nirapara Easy Palappam podi and Appam / Idiyappampodi is different. Appam / Idiyappam podi need more fermentation.


This's the basic recipe from the Nirapara brand. My recommendation is add a teaspoon of dissolved yeast solution into palappam batter and keep aside for 4 hours. 1 st photo (with egg curry) is with yeast and 2 nd photo with kadala curry is palappam made of without yeast solution. Nirapara is not recommending to add yeast solution into Instant Palappam podi. Please see the above photos and difference in palappam (with yeast and without yeast).

500 g Nirapara instant palappam podi

4 tablespoon sugar

1 pinch salt

400 ml / 2 cups water (to make kappi / rice paste / porridge)

200 ml / 1 cup thick coconut milk

400 ml / 2 cups water (final mixing)

To prepare yeast solution:

1 teaspoon dry yeast

Warm water -1/4 cup

Sugar – 2 teaspoon

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes.


I'm recommending to sieve flour / palappam podi first.

Mix palappam podi with 4 tablespoon sugar and a pinch of salt.

Make a fine paste of grains (kappi kaachan) (which is inside the packet) with 2 cups of water. Heat 2 cups of water in a bowl. When it starts boiling, add rice grains and stir continuously for 10 – 12 minutes until it become a paste / porridge.

Pour 200 ml / 1 cup thick coconut milk and 400 ml / 2 cups water and yeast solution to the rice paste and mix well. Add this lukewarm mixture to Nirapara Palappam podi and mix well. Stir continuously until it become a smooth batter. Batter should of pouring consistency and thinner than normal dosa batter. Adjust with ¼ - ½ cup water if required. Cover and keep aside for 4 - 5 hours. Do not keep in refrigerator.

Well fermented Palappam batter

Final preparation:

1, Heat non stick appachatty (or normal frying pan / dosa tawa.

2, Grease the appachatty with little oil.

3, Pour 1 – 1 1/2 ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape.

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar.

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