Palappam With Grated Coconut
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 2 servings
- 1 cup Raw rice (pachari)
- 1 cup Coconut — grated
- 1 cup Cooked rice
- 1/2 tsp Yeast
- 1 tsp Sugar
- 1 tbsp Warm water
Preparation
Step 1
Mix yeast, sugar and warm water to ferment(it will take 10 mints).
Step 2
Grind together pachari, rice and grated coconut with water.
Step 3
Make the batter mix with yeast and little salt. Set aside for 7 hrs.
Step 4
Make palappam using appachatti.
Tip
A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.
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