Easter pulichappam- the ultimate soft and fluffy Kerala hoppers


When it comes to food, Easter is the festival of breads, crepes and rice hoppers that's served paired with spicy non veg curries. If you believe that it is high time to try something new other than the same old easy palappam, then try out this super-fluffy pulicha appam recipe inspired from the versions Ammachis in Kottayam and nearby areas used to make for their beloved grandchildren during the festival feast.


500 gm Palappam flour sieved

1 tsp yeast

1 tsp sugar

1/2 cup slightly warm milk

1 cup milk

1/2 cup rice flour, strained in a large mesh sieve

1/2 cup black gram soaked overnight

2 tbsp sugar

Salt to taste

Water as required

1/2 cup coconut oil

1 cup sliced shallots

1/4 cup curry leaves


Add sugar and warm milk to the yeast and keep aside for 30 minutes or till it is fermented

Soak black gram overnight and grind to a fine paste

In a sauce pan, add rice flour, sugar and water

Cook on low flame until it thickens

To the Palappam flour, add the fermented milk mixture, ground black gram, salt, and rice flour mixture

Mix thoroughly adding milk intermittently

Make it into a smooth batter

Heat oil in another pan

Saute shallots and curry leaves until the shallots soften

Heat an appachatti

Pour batter and spread

Cook covered for 5 minutes

Add the sauteed onions and shallots

Flip the appam and cook again

The Easter pulichappam is ready to be relished