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Palappam Recipe Submitted by: sheen | Date Added: 18 Jun 2009
Listed in: Breakfast
Raw rice (Pachari) - 2 cups
Yeast - 1 tsp
Coconut Milk - 1 cup
Sugar - 3 tbsp
Salt - a pinch
Oil - as required
Mix yeast with 1 teaspoon sugar and 3/4 cup of water. Instead of water you may use coconut water (thengavellam) and keep aside. Soak the rice in water for around six hours. Then grind the rice to a fine paste. Do not add too much water because water will be added when mixing with yeast and coconut milk. (You may make a paste with rice flour also if you dont have a mixer/grinder but the former option is tastier). Mix the yeast with the ground rice, remaining sugar and keep for fermenting over night. Next morning add coconut milk, pinch of salt and keep for half an hour.
Make appams using appachatti as follows. Smear a little oil just enough to grease the chatti and pour a ladle full of mavu. Take the appachatti into both your hands and swirl in one direction(clockwise or anticlockwise), to spread the batter all around the vessel until it covers good part of it. Close the lid and let the appam cook for a couple of minutes and slowly remove the appam. Serve with stew.Photos (Click to enlarge) :
Visitor Comments (1):
Listed in: Breakfast
Raw rice (Pachari) - 2 cupsYeast - 1 tsp
Coconut Milk - 1 cup
Sugar - 3 tbsp
Salt - a pinch
Oil - as required
Mix yeast with 1 teaspoon sugar and 3/4 cup of water. Instead of water you may use coconut water (thengavellam) and keep aside. Soak the rice in water for around six hours. Then grind the rice to a fine paste. Do not add too much water because water will be added when mixing with yeast and coconut milk. (You may make a paste with rice flour also if you dont have a mixer/grinder but the former option is tastier). Mix the yeast with the ground rice, remaining sugar and keep for fermenting over night. Next morning add coconut milk, pinch of salt and keep for half an hour. Make appams using appachatti as follows. Smear a little oil just enough to grease the chatti and pour a ladle full of mavu. Take the appachatti into both your hands and swirl in one direction(clockwise or anticlockwise), to spread the batter all around the vessel until it covers good part of it. Close the lid and let the appam cook for a couple of minutes and slowly remove the appam. Serve with stew.Photos (Click to enlarge) :
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goodLeft by: seema (7 Aug 2009)
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