Palappam Restaurant Style

Ingredientsfor 4 servings

• – 250g (Ponni rice preferred (Pachari)
• 1 Full Coconut — grated
• 1/4 tsp Yeast
• 1 tbsp Sugar
• Salt, to taste

Preparation

1. Step 1

   Soak rice in water for 2 hours. Once soaked, put rice in mixer and spin 7-8 times till powdered.

2. Step 2

   Add grated coconut and add 1/2 teacup water (room temperature) and grind very well. The coconut might still be in granular form which is quite normal. Set aside.

3. Step 3

   In a steel/aluminium pan, take 2-3 tbsp of the above batter. Add 2 small teacup water and Stir everything together thoroughly.

4. Step 4

   Light the stove and put the above pan in slow flame stirring constantly. When the consistency begins to thicken, switch flame off. Remove from stove.

5. Step 5

   This batter should not become too thick as thickening can spoil the texture of the appam completely.

6. Step 6

   Dissolve the 14 tsp yeast in 2 tbsp hot water. 6) While the batter is still hot, add the dissolved yeast and 1 tbsp sugar to it. Stir everything together thoroughly and allow to cool.

7. Step 7

   Once the batter is cool, add the batter in the mixer to a big mixing bowl along with the cool cooked batter.

8. Step 8

   Add 2 pinches of salt. Stir everything together thoroughly. Close with a lid and set aside for the batter to ferment till next day.

9. Step 9

   Next day add 2 pinches of salt and you can make hot appams.

10. Step 10

    Note :- When you take the batter to make appams the next day, if it happens to be too thick, add some coconut milk to dilute the batter.