Palappam, Indian rice pancake
According to wikipedia; ‘appam’ is fermented bread usually prepared with finely powdered rice flour. Palappam has a crisp lacy edge from being cooked in curved pans like woks.
The first time I had tried them was at a Sri Lankan restaurant in Staten Island, they called them hoppers (not to be confused with string hoppers which I had done at another Sri Lankan restaurant).
An egg goes on every fourth one (optional?), and I tried to keep the yolk runny. I used the recipe from Salt and Pepper, a simple recipe with really helpful photos, using just rice flour, coconut milk, and yeast. From what is I saw of all the rest of the recipes online, you basically need some raw rice and cooked rice. I took 2 tablespoons of rice flour and cooked it with some water to form a paste, the “kurukku” part (to be mixed with raw rice flour, can of coconut milk, and yeast). It ferments overnight, so plan ahead. In the morning the batter was thick and needed to be thinned out. The first one stuck to the pan, but the rest worked out great. This broke in my newly seasoned wok. Overall, it was much easier than I had expected. Unfortunately I didn’t have a good Sri Lankan fish curry to go with it. You can also eat it with sweet accompaniments instead of savory. They have a slight tangy coconut flavor and fluffy texture.