Palappam is a dish made with Rice, Coconut, and Yeast. It is often served with Egg Curry or Chicken or Mutton Stew or vegetable Stew. Ingredients Raw Rice - 2 cups Sago - 1/2 cup Yeast - 1/2 tsp Sugar -2 tbsp Grated Coconut - 1/2 cup Cooked rice - 1 cup Salt - a pinch Method Soak the rice in water for 5-6 hours and drain it. Combine Yeast with sugar in lukewarm water and keep aside for 5-10 mts. Grind the soaked rice with Coconut, sago, and the cooked rice and water to make it a fine batter. Add the yeast mixture with the batter and mix well. Allow the batter to ferment for 8-10 hours. Add the salt and mix well before making the appam. Usually Appachatti is used for making Palappam. Apply oil on the pan before pouring the batter to avoid sticking. Pour a laddle full of batter on the Appa chatti and spread it well by rotating the pan holding both the handles. This will give you a lace like look on the outer edges of the appam. Cover the pan with a lid and allow it to cook for 2 minutes on low flame. Tasty Palappam is ready to be served with Egg Curry or Egg Roast or Chicken/Mutton Stew or Vegetable Stew.