Paal Appam

Ingredients

• Rice Flour : 3 cups
• Coconut milk : 2 cups
• Yeast : 1 tsp
• Salt to taste
• Sugar : 3 tbsp
• Rava : 1 tbsp
• Water : 1 cup
• Gingelly oil : 1 tsp

Method:

In a bowl, add 1/2 cup water, yeast and sugar and keep it covered for 2 minutes.

Cook rava in 1/2 cup water. Once cooked, let it cool.

In a bowl, mix rice flour, rava, dissolved yeast, salt and coconut milk. Maintain a loose consistency for the mixture (Similar to a dosa dough). Add more coconut milk if needed. Blend in a blender for 2 minutes. Keep this covered for an overnight.

Next day, heat the appam chatti ( A heavy bottom vessel used to make appam). Rub gingelly oil in the vessel to make sure that the appam does not stick to the vessel (If it is a non stick vessel, then the oil is not required). Pour a large spoon of appam mix and tilt the vessel so that the appam is spread to all sides. Cover the vessel for a minute in low heat. Once the appam is cooked (You will notice browning on the sides), take it out.

Serve hot.

Makes: 12 appams

Tastes awesome with stew (Beef / mutton recipe) (Banana stew)

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