TASTY KERALA GRANDMA'S PALAPPAM RECIPIE

Palappam is made from raw rice and fresh green coconut.It is a breakfast dish that every christian home from the richest to the poorest , has on the christian festival days of christmas and Easter.Palappam is usually eaten with chicken or mutton stew.A palappamwith it's soft centre and crisp outer frill is a treat to all the senses!

Raw rice -1/2 kg                           Yeast-1/2 tsp
Grated coconut(best to have   Sugar-2-3 tsp
that is only three forth             Til oil-1 tsp
mature) -1/2 to 2 cups               Soda bicarb-q.s
Salt- to taste

PREPARATION

Several steps are to be followed in order to make tasty palappams.Here they are one by one.

1.  Preparing the batter-Soak the raw rice in watee for 2 or 3 hours after washing it thoroughly.Drain the water and start grinding the rice along with the coconut adding water.When the grinding is 80% done remove 2 or 3 tbsps of the batter in to another pan.Continue grinding the rice and coconut until it becomes a nice paste.Keep in a large vessel.Add 1 1/2 to 2 cups of water to the batter which had been earlier transferred to another pan. Heat this mixture stirring continuously until it boils and thickens.Remove from fire and allow to cool.This is called 'kappy' or cooked starch.

2.Preparing the yeast-Put the yeast in a cup.contain8ng 50ml of lukewarm water and 1 tbsp of sugar. Stir well and keep aside for 20 to 30 minutes during which time the yeast will rise and froth.

3. Add the cooked ,cooled starch and the frothy yeast to the rice batter.Mix well by hand so that there are no lumps in the batter. Qdd wter if necessary. Cover the vessel and leave the batter to ferment at room temperature.

4. Aftee 10 to 12 hours the batter will rise and come up to the brim of the vessel. Then stir well,add salt,some  more sugar and water if necesary. The batter should be a little looser than dosa batter.Keep aside for 1 or 2 hours to feement again.

5.  Take the special pan that is used to make appam.This pan is a small bowl with a flat lid made of cast iron.The inside of the pan is smooth and allows the batter to flow freelymThe best results in making appam are achieved if they are made in a proper appachatty.

6. Heat the appachatty and apply a drop of sesane oil on the inside of the appachatty. Pour one ladle of batter into the appachatty which has now become miderately hot. Take the chatty in both hands and swirl once.The batter spreads evenly in the appachatty. Place on the flame and close the appachatty with its lid. Open after 1 or 2 minutes.If the edges are slightly brown the appam is done and can be removed using a spatula.With this batter it is possible to make 20 to 25 appams.

Relish this appetising breakfast with egg roast also.