Palappam

This is one of the all time favourite breakfast item. Palappam with chicken stew starts the day for any special occasion.

Its called appam or palappam or even frill appam by kids as it has a frill like around it.

The old cast iron appam chatti will give the nice shape and frill to it. These days for convenience its all non stick ones.

The recipe is very similar to the vellappam recipe which i had posted earlier. Just that instead of coconut grated, coconut milk is added.

Again this is the easy version with rice flour. This can also be made by grinding soaked raw rice.

Fine rice flour or Appam podi - 2 cups + 1/2 cup

coconut milk - 1 to 1 and 1/2 cup( i use canned)

yeast - 1/2 tsp

sugar - 2tsp

salt

milk

* Proof the yeast : Take yeast and sugar in a cup, add half a glass of lukewarm water and allow it to sit for a few minutes. It should foam up. If it doesn't, yeast is not good.

* Make Kappi: This step makes a thick paste like form of rice flour. Its called kappi kachiyathu in malayalam. And will be done using the coarser rice powder.

Never mind, we are using the same rice flour. So take the 1/2 cup of rice flour and add 1 and 1/2 cup of water. Mix it. Cook in medium flame until it is thick paste like consistency. Allow it to cool.

* Mix all: Take 2 cups of flour, coconut milk, yeast and mix it together. Now take the cooled kappi and mix it in well. That will take a few minutes. Use a blender to make it easier. The batter will be a little thick.

* Ferment overnight or may be 8 hours.

* Morning , add 1/2 to 1 tsp salt and mix it.

* Add milk to loosen the batter consistency to that of palappam batter. You can add either plain milk or coconut milk.

* Heat Palappam chatti and pour a ladle of batter. Take the chatti and swirl around to make the shape of palappam.