Kerala Palappam/Pal Appam

Kerala Palappam/Pal Appam

Ingredients:

1. Idly Rice -1 1/2 cup
2. Cooked/Steamed rice - 3 tbsp
3. Coconut milk -1 cup
4. Salt to taste
5. Sugar - 1 tsp
6. Yeast - 1 tsp
7. Luke warm water -1/4 cup
8. Milk/Coconut milk -1/4 cup
9. Groundnut oil/nallenna to apply in the appachatti (only for ordinary appachatti/not for non stick)

Directions :

• Wash the rice and Soak the rice for 4-5 hours

• Grind rice with coconut milk ,cooked rice and enough water, to make a batter of dripping consistency (batter should not be too watery)

• Dissolve yeast in a little lukewarm water and add sugar and salt and mix well

• Keep this for 10 minutes

• Add this to the batter and stir it well.

• Place this in a warm place overnight for fermentation to make nice appam (6-8 hours)

• Add salt to the mixture (according to your taste)

• In the moring add milk in the batter and keep for 1/2 an hour

• Pour a ladle full of batter into a appa Chatti (deep round pan used for Palappams) and swirl the pan lightly, spreading the batter to the sides of the pan

• Cover with lid and allow it to cook for around 3-4 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the appam carefully from the pan. Do not turn appams.

Tips :If you like the edges or laces to be golden brown, add more sugar to the batter.

Making appam in Pan/Tava

• Heat a flat Non Stick Tava /Pan and pour a ladle full of batter. Do not spread the batter with the ladle.
• Pour  a little oil on the of the batter on the pan
• Cover with a lid and allow it to cook on medium heat for around 2-3 minutes. Skip this step if you are using a griddle.
• Turn the appam and cook the other side till it is slightly brown.