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Main Course

Palappam With Coconut Milk Powder

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 5 servings

2 cup Raw rice (Pachari)
1 cup Coconut Milk Powder
Kappi (Take 2 tbsp of the ground raw rice, add 1 cup of water and — cook till it becomes thick. let it cool and then grind this with the rest. or we can add 1 cup of cooked rice instead of "kappi")
1/2 tsp Yeast
Sugar, to taste
Salt A pinch

Preparation

Step 1
Soak raw rice for 6-7 hrs.
Step 2
Grind the soaked rice to a fine paste, along with the yeast, sugar and "kappi" and keep it overnight.
Step 3
Next day add 1 cup of thick Maggi coconut milk powder, sugar(1 tbsp) and salt to the batter and keep for 2 hrs.
Step 4
The batter will be ready to make appams after 2 hrs.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Palappam With Coconut Milk Powder

Ingredientsfor 5 servings

2 cup Raw rice (Pachari)
1 cup Coconut Milk Powder
Kappi (Take 2 tbsp of the ground raw rice, add 1 cup of water and — cook till it becomes thick. let it cool and then grind this with the rest. or we can add 1 cup of cooked rice instead of "kappi")
1/2 tsp Yeast
Sugar, to taste
Salt A pinch

Preparation

Step 1
Soak raw rice for 6-7 hrs.
Step 2
Grind the soaked rice to a fine paste, along with the yeast, sugar and "kappi" and keep it overnight.
Step 3
Next day add 1 cup of thick Maggi coconut milk powder, sugar(1 tbsp) and salt to the batter and keep for 2 hrs.
Step 4
The batter will be ready to make appams after 2 hrs.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.