Unakkalari Palappam



  1. Unakkalari (the one used for making Aravana payasam)– 2 cups
  2. Grated coconut – 1 cup
  3. Sugar – 6 tsps.
  4. Instant yeast – 1/2 tsp. (level)
  5. Water – as needed
  6. Salt to taste


  1. Soak the unakkalari in water for 5-6 hours. Drain water from the rice.
  2. Grind the rice to a coarse powder.
  3. Take 2 tbsps of this coarse rice powder & mix it with 1/2 cup of water. Cook on medium low heat till you get a rice porridge/kappi. Let this cool down slightly.
  4. Now grind the rice adding grated coconut, sugar, the cooled paste & yeast to a very smooth paste adding enough water.
  5. Transfer the batter to a big vessel. Keep it aside for 5-6 hours.
  6. Add salt & add enough water to make the batter slightly thin. The batter should be thinner than dosa batter.
  7. Heat the appachatti on medium heat and pour a ladle full of batter, give it a swirl to get the characteristic lace. Close the lid and let it cook till the lace becomes light brown and the middle portion is cooked through.
  8. Serve hot with tea shop style egg roast.
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