PALAPPAM
Ingredients
Raw rice flour - 2 cups
Active dry yeast - 1 tsp
Sugar - 1 tsp
Semolina (Rava) - 3 tbsp
Coconut - 1/2 no
Egg - 1 no
Milk - As required
Salt - As required
Preparation
1) Lightly fry the rice flour and keep it aside.
2) Dissolve by stirring yeast in lukewarm water (temperature should be
in this range 103F-110F)
: -i.e. it shouldn’t be hot when you touch it)
3) Keep it for 10-20 minutes for fermentation (till it is frothy).
4) Add the semolina to boiling water and keep stirring it till it
becomes thick paste. Let it cool.
5) Extract the coconut milk of 1/2 coconut and add this to rice flour
along with semolina paste and fermented yeast.
: - Make sure that the dough is thick.
6) Keep it overnight
for fermentation.
7) Next day morning add
one egg, sugar followed by milk to this mixture
: -Do not adds too much
milk. Consistency should be of vellayappam batter.
8)Keep it for another 2
hrs.
9) Add salt and make
crispy soft palappam using vellayappam pan.
: - Serve the appams with chicken curry.
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