PALAPPAM

PALAPPAM KERALA STYLEIngredients

• White Long Grain Rice (Pachari)……………2 Cups
• Whole Fenugreek seeds……………………….1/4 Teaspoon (Optional)
• Boiled white Rice………………………………...1/4 cup
• Active instant dry Yeast……………………….3/4 Teaspoon (I use the brand ‘Red Star’)
• Thick coconut milk………………………………1 ¼ cup
• Sugar…………………………………………………..5-6 Teaspoons
• Salt to taste

• A deep pan with a curved bottom and a lid is desirable to make this kind of Appam.

Method of Preparation

1. Wash and soak the Rice and Fenugreek seeds together for at least 6 hours. Soaking in warm water will make the process faster.
2. Grind together soaked Rice and boiled White rice, adding just enough water needed to grind comfortably in your blender to an almost smooth consistency.
3. In a large bowl add the yeast and two teaspoons of sugar. On top of this, add the ground Rice mixture.
4. Mix well, cover the bowl airtight and keep in a warm place till the batter doubles in size. If you are using good yeast and the temperature is enough this will rise within 21/2 to 3 hours.
5. Once risen, add Coconut milk, Salt and the rest of the Sugar and let it rise one more time. This second rising is essential to make the Appam soft.
6. Heat the pan on medium heat, rub the pan with some oil and add a ladle full of batter. 2 oz or a quarter cup of batter will make a good sized Appam. Give it a swirl to get the characteristic lace. Close the lid and let it cook till the lace becomes light brown and the middle portion is cooked through. Serve hot.

Notes: 

• Fenugreek seeds give a nice brown color to the Appam. There is no other purpose for this addition. It is strictly optional.
• The way I use Yeast here is much different from the way yeast are used often. This way is used only for instant variety Yeast which comes as slender, slightly long granules. If you are using the regular round Yeast, mix it with 3-4 Tablespoons of warm water and keep aside, covered for 5 minutes. By this time you can see bubbles on top, showing Yeast activity. Mix this with the Rice batter.
• If you are grinding this in the evening and it is already raised before night, mix in the coconut milk, salt and sugar and keep this in the refrigerator. It will rise slowly in the refrigerator and when you are ready to use allow it to rise at room temperature for at least 1 hour.
• Don’t add salt during the first rising time as it will retard the growth of the Yeast. Once the Yeast is in its full activity, add the salt, that is, before the second rise.
• You can decide on the sweetness of the Appam by adding more  or less sugar.
• My mother in law uses regular Cow’s milk instead of coconut milk, and that works well too. This is an easy substitute if you don’t have access to coconut milk easily. 

Make it, enjoy the deliciousness and

serve it to your family with love....