Palappam and kadala (black chana masala)curry
Appam is
the famous Kerala rice pancake. It is soft and fluffy in the middle and laced
and crispy in the edges. Toddy was used to ferment the batter in olden days.
When it is noticed that coconut yield is low from certain trees, father will
let it out to toddy tappers so that there will be a good yield next year. The toddy tapper will collect toddy from the
inflorescence morning and evening. This sweet toddy is used to ferment appam in
olden days. It is made in traditional iron wok, It will be served either with
kadalakkari or potato stew, or sweetened coconut milk..And those were the
finest breakfast I ever had!.
Nowadays
pure,sweet unadultered toddy is difficult to get. So set in for yeast readily
available in stores.
1. Good quality raw rice- 1cup (150
grams)
Cooked or steamed rice-1/4 cup
Grated coconut-1/2 cup
Water 1 cup
Yeast-1/2 tsp (if it is instant dry
yest)
Or make a syrup with yeast granules
2 .yeast granules-1 tsp
Warm water-2 tbl spoon
Sugar -1/4 tsp.
Add sugar to warmwater, dissolve.add
yeast granules. Shake a little, keep covered till it is frothy (20 minutes)
3...sugar-1tbl spoon,
Salt ¾ tsp
Coconut milk thick-1/2 cup
Wash,soak rice for 5 hours.Grind the raw rice ,cooked rice ,coconut
and yeast with enough water.(1)If yeast granules are using,add yeast mixture
after grinding. Cover and keep for 5 hours. Add sugar ,salt and mix well. Adjust thickness with thick coconut milk.
The batter should be of pouring consistency. Keep aside for 30 minutes. Make
appams.in a non stick appachatty,or any deep non stick wok.
Making appam
Pour 1 big ladle full of the batter into a deep non-stick pan. Slowly
rotate the batter on the pan so that a thin coat forms on the side and the
middle remains thick.
cover and cook for 1 minute. The middle part will be fluffy. The
sides should be crisp.
Repeat for the remaining batter.Makes eight appams.
serve hot with Masala curry,
or sweetened coconut milk/milk
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