Palappam

My friends in office wanted to have the Masaledar Tadka Maggi  http://premasadukkala.blogspot.in/2015/02/masaledar-tadka-maggi.html  for breakfast.... We had been planning to make the dish in the office canteen from a long time... Finally the plan was implemented and our Mahajan Kaka (caterers) gave us their cooking gas and utensils to make the dish.  We all got one ingredient that was required to make the dish :).   I could actually see everyone enjoying the Hot Maggie just out of the Kadai and into their plates... After every bite one of them said Amazing  Prema... Yummy!.

At the breakfast table we decided to organize a Potluck Lunch on a Friday and we all decided what each one of us will bring.. I decided to make Palappam which is a famous Kerala Dish... this goes well with Chicken / Egg Curry, Vegetable Stew or Chana Curry. Gazal made tasty Chicken curry, Dolly had got Pani Puri's, Arundhati made Corn Cutlets, Shrutika had made Masale Bath & Meghana got Soft Gulab Jamuns and Kesar Pista Ice Cream... We all sat together and enjoyed the food.. we also shared it with other colleagues.   

I had also made Kairi Panha http://premasadukkala.blogspot.in/2015/04/raw-mango-squash-kairi-panha.html which everyone relished.  I guess the food tasted better than what we eat at a restaurant :)

I have requests from several colleagues and friends to post the Palappam recipe and this post is dedicated to all dear friends :)  It is very easy to make... so do give it a try and let me know your feedback and comments.

Ingredients :

Boiled Rice - 1 Glass

White Rice - 1 Glass

Cooked Rice - a handful

Fresh grated Coconut - 1.5 cup

Sugar - 2 tbsp

Dry active yeast - 1/2 tsp

Salt to taste

Baking Powder - 1/2 tsp

Water for grinding

Milk as required

Oil for cooking

Method :

Soak the rice in water for 6 to 7 hours.  Wash it well and put it in a mixer jar.  Add the cooked rice, fresh grated coconut, sugar, yeast and enough water and grind to a very fine paste.

Cover and keep aside this mixture in a large bowl or pan for fermenting for 8 to 12 hours, depending on the temperature conditions.  The batter will rise and increase in volume the next day.

Please note that this batter should be a smooth flowing consistency.  You may add some milk, baking powder and salt to the mixture before making the Appam.   Now

heat a kadai or an appam pan with handles. Smear some oil on the kadai. Spread a ladle full of the batter.. turn and tilt the pan so as to spread the batter. Cover the pan and let the appam cook. The base would become nicely light golden.  The middle part of the Appam will be soft and fluffy and the base will be Make all appams this way.  Serve it with curry of your choice!