Lace-rimmed pancakes made with rice flour (Paalappam made with ari podi) from The Suriani Kitchen: Recipes and Recollections from the Syrian Christians of Kerala (page 41) by Lathika George

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 28, 2019

    The recipes that I previously used for hoppers/appams depended on overnight fermentation. Using yeast requires less advanced planning as does using pre-ground rice flour. Definitely worth a try, right? Well, the results were good ... but like sourdough vs. yeasted bread, without the sour taste of fermentation it's not the same. But I'd certainly be willing to turn to this recipe when in a hurry.

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