Ingredients:

• 500 gms – Instant Palappam podi
• 4 tbsp – Sugar
• 1 pinch – salt
• 2 cups – water (to make kappi – Rice paste – porridge)
• 1 cup – thick Coconut Milk
• 2 cups – water (final mixing)
• To prepare Yeast solution:
• 1 tsp – Dry yeast
• 1/4 cup -Warm water
• 2 tsp – Sugar

Method:

1. Sieve flour – palappam podi first.
2. Mix palappam podi with 4 tbsp sugar and a pinch of salt.
3. Make a fine paste of grains (kappi kaachan) (which is inside the packet) with 2 cups of water.
4. Heat 2 cups of water in a bowl.
5. When it starts boiling, add rice grains and stir continuously for 10 – 12 minutes until it become a paste – porridge.
6. Pour thick coconut milk and water and yeast solution to the rice paste and mix well.
7. Add this lukewarm mixture to Palappampodi and mix well.
8. Stir continuously until it become a smooth batter.
9. Batter should of pouring consistency and thinner than normal dosa batter.
10. Adjust with 1/4 – 1/2 cup water if required.
11. Cover and keep aside for 4 – 5 hours.
12. Do not keep in refrigerator.
13. Well fermented Palappam batter
14. Final preparation:
15. Heat non-stick appachatty (or normal frying pan -dosa tawa.
16. Grease the appachatty with little oil.
17. Pour 1 – 1 1/2 ladleful of appam batter to the appachatty.
18. Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make a circular shape.
19. Close appachatty with a lid and cook on low heat till the edges are golden brown.
20. When the Appam is ready the edges resemble crisp lace and the centre is soft.
21. Traditionally this is eaten with Stew- chicken curry – egg roast- coconut milk- sugar.
22. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya