The taste of appam or Palappam reminds me of the Christmas or Easter. The early morning mass and then the breaking of lent by having palappam and stew brings back childhood memories.
Appam is a pancake made by fermented rice in coconut milk. Palappam is a typical syrian (Suriyani) christian preparation. Palappam or appam is famous in Tamilnadu and Srilanka. Appam is mostly taken during breakfast or dinner.
Apam or palappam is the word used in Malayalam.Appam in Tamil, Appa in Sinhala, Chitau Pitha in Oriya language, Paddu or Gulle Eriyappa in Kodava language, Arpone is the name in Burmese and Kue Apem in Indonesia.
Wash the rice properly.keep the rice in water to soak for at least 6 hours
Prepare the yeast solution by mixing all the ingredients for yeast solution . Water should (lukewarm )be body temperature. (yeast being a living organism)
Keep it in a cup so that it starts frothing.
Grind the soaked rice properly using a grinder. Mix the coconut and grind again for another 5 minutes.Add semolina or cooked rice, sugar and salt and grind for another 2 minutes water should be minimum.
Keep it in a container overnight in a warm place so that the batter will leave to rise. Batter is ready. Batter consistency should be that of Dosa batter.
Take an appachatti( Pan with a concave bottom) with lid and heat it. Oil it properly.Pour one ladle full batter and by holding the handle rotate the pan so that batter is evenly spread across the edges and the there is lump at the center.
Cover the pan and let it cook for 2 minutes in medium flame.
Once the center is cooked properly and edges are cooked properly it will become crispy.
Using a spatula, separate the appam from pan and appam is ready
Appam is best served with stew, egg roast or chicken prepared curry in coconut mill, or vegetable stew.
Tips You can use fine fresh rice powder instead of whole rice. Instead of whole coconut, you can use the coconut milk also. but need to check the water content. if batter becomes too thin, you can add some rice fresh flour Coconut should be tender so that the appam will be more soft You can add the available coconut water instead of normal water for more taste. Proper leavening of the batter is required, for that always use fresh yeast and keep the batter for leavening overnight in a warm place. Instead of yeast, original toddy can also be used to leaven the batter
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