Palappam Appam

Ingredients

Dry roasted Rice powder	500 gm
Coconut milk	200 ml
Grated coconut	200 gm
Cumin seeds	½ tsp
Garlic cloves	6 Nos
Milk	200 ml
Yeast	1 tsp
Sugar	2 tsp
Rosted rice powder	4 tbsp
Water	200 ml

 

Preparation

Heat milk to 60 C (don’t boil) and remove from heat. Add sugar and yeast, mix well and set aside. Mix 4 tbsp rice powder in 200 ml water and make a porridge by cooking it, (kavi) and allow to cool.

Mix 500-gram dry roasted rice powder, coconut milk, yeast milk, kavi and mix together to a fine batter. If needed add some more water. Allow the batter at a warm place overnight to rise.

Grind grated coconut, cumin seeds and garlic into a coarse mixture and add to the risen appam batter. Add salt as needed and mix well together.

Heat a thick-bottomed, non-stick pan, pour batter, spread it and cook for 2-3 minutes covering the pan.

Serve with chicken curry, chick pea curry, Duck mappas and the like.