Palappam Easy
A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.
Ingredientsfor 4 servings
- 2 cup Rice flour Ari podi
- 1 tsp Yeast
- 1 tsp Sugar
- 3 tbsp Semolina Rava
- 1 nos Coconut
- Salt, to taste
Preparation
Step 1
Fry the rice flour and set aside.
Step 2
In a small vessel, add lukewarm water to the yeast and sugar and keep it till it rises. (Do not add hot water as the yeast will not rise).
Step 3
Add the rava with water and boil till it becomes thick. Keep it to cool.
Step 4
When it becomes cool, add this to the rice flour and Stir everything together thoroughly with the yeast. (Take care to add minimum amount of water when u mix the flour) Mix it till it becomes a very soft dough. Keep it overnight.
Step 5
Get the dough and mix it with the coconut milk and a pinch of salt until it gets a loose consistency.
Step 6
Make appams using "Appachatti".
Step 7
Serve the appams with chicken curry.
Tip
A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.
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