Appam

This next dish called the Pal-Appam (or just Appam) is a white lacy rice-cake with crispy brown edges. Back in Kerala this is a popular breakfast dish and is normally served with veg or meat stew. The thick coconut milk and the dash of sugar that is used to make this dish enriches the taste. I have stuck to traditions here with the use of yeast. I have gone with an egg roast (recipe already posted) to go along with this bunch of pal-appams. Also to be noted is that there is a special wrought iron wok which is to be used to cook these pal-appams.

Ingredients

• 2 cups of Rice flour + 2 tbsp.
• ¾ tsp. yeast
• 2 tbsp. sugar + ½ tsp.
• 2 ½ cup coconut milk
• 1 cup water
• A pinch of salt

In a bowl, add 2 tbsp. Luke warm water, ½ tsp. sugar and yeast & set aside to ferment. It should become double in size.

In a pan, bring the water to a boil and add 2 tbsp. rice flour. When it thickens, set aside and allow cooling at room temperature.

In a bowl, mix rice flour, the thickened mixture and yeast and set aside for 6 hours for fermentation. The mixture will be double in size. Add the coconut milk & salt. Add sugar as well. Again set aside for 2 hours.

In an Appa Chatti (iron-wok), and brush slightly with coconut oil. Heat the chatti. Pour the batter into the centre of the chatti and just coat the side of the chatti by spreading the batter by rotating the chatti clock wise by your hand. This helps in thinning the edges. Cover and cook for 2 minutes over low flame.

You don’t have to turn or flip the appam. When the edges become brown, gently remove and serve hot.