Palappam - Nadan Special

Ingredientsfor 3 servings

• 2 cup Raw rice washed & — soaked in water for 6 hours (Pachari)
• 1/2 tsp Yeast
• 1/2 tsp Sugar
• 11/2 cup Coconut milk or scraped coconut
• 1 cup Cooked rice
• Salt, to taste

Preparation

1. Step 1

   Mix yeast and sugar in warm water for yeast to rise.

2. Step 2

   After 5-10 minutes, yeast will rise.

3. Step 3

   Grind together rice, cooked rice and coconut milk.

4. Step 4

   Add yeast mixture to the above batter and grind for 2 seconds.

5. Step 5

   The consistency should be like idli batter.

6. Step 6

   Close with a tight lid and keep it to ferment for 7-8 hours or overnight.

7. Step 7

   After fermentation the batter will rise.

8. Step 8

   Mix this batter with a ladle and make it loose by adding coconut milk, sugar and salt.

9. Step 9

   The batter should be little loose than dosa batter.

10. Step 10

    Place a appa chatti on stove.

11. Step 11

    When it becomes hot, pour a ladle of batter. Take out the chaati in your hands and swirl it around to make it into a circle.

12. Step 12

    Put the lid on and cook for about 2 minutes.

13. Step 13

    When the sides of appam becomes light brown and the centre is cooked, take it out.