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Method:
Soak the rice in water for 5-6 hours
and drain it.
Combine Yeast with sugar in lukewarm water and keep aside for 5-10
mts.
Grind the soaked rice with Coconut, sago, and the cooked rice and
water to make it a fine batter.
Add the yeast mixture with the batter and mix well. Allow the batter
to ferment for 8-10 hours.
Add the salt and mix well before making the appam. Usually
Appachatti is used for making Palappam.
Apply oil on the pan before pouring the batter to avoid sticking.
Pour a laddle full of batter on the Appa chatti and spread it well
by rotating the pan holding both the handles.
This will give you a lace like look on the outer edges of the appam.
Cover the pan with a lid and allow it to cook for 2 minutes on low
flame.
Tasty Palappam is ready to be served with Egg Curry or Egg Roast or
Chicken/Mutton Stew or Vegetable Stew. |
