Paalappam/aapam
Recipe
Ingredients
Raw rice soaked overnight or 4 hours in water-11/2cup
Cooked rice-1/4cup
Grated coconut-1/4cup
Yeast-1tsp dissolved in 1tbsp warm water and 1 tsp sugar
2tbsp aval/poha/beaten rice
Water as required
Salt as required
Method
Grind the soaked raw rice and aval/poha/beqten rice adding cooked rice grated coconut sugar and required water for a not so watery no so thick batter.
Then add the dissolved yeast mixture to the batter and grind well again.
Now pour the batter to a big vessel and take little water in mixer jar rinse and pour into batter and keep in a warm place for fermentation.Fermentation takes place according to the weather at your place.If your place is cold heat oven for sometime switch off snd keep the batter overnight for fermentation.
A well fermented batter gives the best Paal appam.
Next day take the fermented batter add required salt and mix and pour two ladles of batter to the appam pan which is medium hot and sway the pan in circle motion holding it and cover and cook.
Your delicious soft crisp on sides appam is ready..You can either have it with egg curry or veg kurma or stew or any non veg curries.
We love it with chicken stew or coconut milk always😍
Note:
If you wish to skip yeast collect coconut water and keep in fridge for a week and use that instead for fermentation.You can even use toddy which Ive never used.
Ingredients
Raw rice soaked overnight or 4 hours in water-11/2cup
Cooked rice-1/4cup
Grated coconut-1/4cup
Yeast-1tsp dissolved in 1tbsp warm water and 1 tsp sugar
2tbsp aval/poha/beaten rice
Water as required
Salt as required
Method
Grind the soaked raw rice and aval/poha/beqten rice adding cooked rice grated coconut sugar and required water for a not so watery no so thick batter.
Then add the dissolved yeast mixture to the batter and grind well again.
Now pour the batter to a big vessel and take little water in mixer jar rinse and pour into batter and keep in a warm place for fermentation.Fermentation takes place according to the weather at your place.If your place is cold heat oven for sometime switch off snd keep the batter overnight for fermentation.
A well fermented batter gives the best Paal appam.
Next day take the fermented batter add required salt and mix and pour two ladles of batter to the appam pan which is medium hot and sway the pan in circle motion holding it and cover and cook.
Your delicious soft crisp on sides appam is ready..You can either have it with egg curry or veg kurma or stew or any non veg curries.
We love it with chicken stew or coconut milk always😍
Note:
If you wish to skip yeast collect coconut water and keep in fridge for a week and use that instead for fermentation.You can even use toddy which Ive never used.
Video recipe
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