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.

Vellayappam

This is a breakfast item done often in kerala christian homes. Vellayappam and Palappam(Aappam), both are made from rice flour fermented, along with coconut grinded for vellayappam and coconut milk for pal appam. Traditionally it was fermented with "kallu" or palm toddy and hence in many places it is called as kallappam too. Since we dont have access to that, we use good quality yeast.

Usually these appams are served with stews(curry made with a coconut milk base) either veg or non veg. But this can go well with any non veg curry or egg roast or kadala curry.

I use rice flour for this recipe. This can also be made by grinding soaked raw rice. Using rice flour makes life easier. And this is an easy version of the traditional preparation.Yields the same results.


Fine rice flour or Appam podi - 2 cups + 1/2 cup
coconut grated - 1 cup
cumin seeds - 1 tsp
small onions - 3 or 4 (optional)
yeast - 1/2 tsp [ get a good quality yeast]
sugar - 2tsp
salt


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

* Grind coconut grated,cumin seeds,small onion with enough water.

* Make Kappi: This step makes a thick paste like form of rice flour. Its called kappi kachiyathu in malayalam. And was 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, ground coconut mixture, yeast and some water and mix it together. Now take the cooled kappi and mix it in well. That will take a few minutes. At the end it should be kind of idli batter consistency.

* Ferment overnight or may be 8 hours.
* Morning , add 1/2 to 1 tsp salt and mix it.

* Heat a flat pan or dosa kallu and pour a laddle of batter. Do not spread it much. Cover and cook until you see holes on the top forming. It will take less than a minute. Flip over and cook for another 1/2 minute.

* Serve with any of your favourite curry. Enjoy.