Kerala Palappam

Ingredients:

1.    Raw rice– 2 cups

2.    Cooked rice – ½ cup

3.    Grated Coconut – ¾ cup

4.    Semolina – 2 tablespoon

5.    Yeast – 1/2 teaspoon

6.    Sugar – 1/2 tablespoon

7.    Salt to taste

8.    Water – 2 glass

Method:

Soak rice for 2 to 5 hrs. Then grind it with cooked rice, grated coconut using required amount of water. The batter consistency should be similar to dosa batter.

In a small cup add yeast, sugar and 2 tablespoon of warm water and mix well till the yeast and sugar melts.  Keep it aside for 15 minutes.  In a pan cook semolina with ½ cup water. Cook until it becomes sticky. Keep it aside to cool. Add this and yeast mixture into the batter and mix well.

Keep the batter overnight in a warm place to ferment. Next day morning, first mix the batter well & add water if required. Please note that the batter consistency should be runny, much thinner than the dosa batter. Add salt & sugar to taste.

Heat Appachatti (Appam Kadai) and pour 1 or 1 & 1/2 ladle  of batter into it and  rotate the appachatti immediately and making sure the batter is spread in a circular form. Cover & cook it in low flame. Once the middle portion is cooked, remove from fire.

Serve hot with chicken/vegetable/mutton stew or curry.