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Paalappam / Milk Hoppers

                   
Paalappam


                      Do you think there is any difference between Paalappam and Vellappam?  I think there is. Have read somewhere that Paalappam is made using coconut milk as the other one uses grated coconut. Well it does sound same, whats the big deal ? Right ? But trust me it is different. Both tastes are different and Paalappam is more tastier than Vellappam. I recommend everyone to try this recipe of mine.
                        These Aappams as it is said is originated from Christian families , a staple diet. Many of them use yeast to make Appams. But I dont prefer this because of the smell. So I prepare using a pinch of Baking Soda, gives still best result.
                      

Ingredients:

  1. Raw Rice (Pachari) : 2 cup (Soak for atleast 4 hrs)
  2. Thick Coconut Milk : 3/2 cup (for 1 cup raw rice, use 3/4 cup of coconut milk)
  3. Baking Soda : a pinch
  4. Sugar : 2-3 tbsp
  5. Salt : To taste
  6. Cooked Rice : 2 tbsp
  7. Water : Refer below method

Method :

  • Using a blender, grind raw rice adding water just enough to make medium-thick consistency. The batter shouldnt be loose as we have to add coconut milk later. So add water accordingly keeping in mind that soaked rice doesnot require more water for grinding.
  • Now we have to prepare Kurukku. This is to make it more tastier and softer. For this, take ladle full of batter and mix 1 cup of water. In a medium flame ,when the pan gets hot, pour this onto it and mix well using a spoon. The batter will thicken to form a thick white paste.
  • Take a half cup of raw rice batter into a blender and add kurukku, cooked rice into this. Blend well and pour it back to rice batter. This is to get lump free batter. 
  • Take a large bowl and mix the rice batter, coconut milk, pinch of baking soda, sugar. Mix using your hands and keep it covered to ferment for atleast 8 hrs. ( I keep for 12 hrs )
  • For making Palappam, use the Appachatty as shown below. Heat this pan in medium flame. 
  • Add salt to the fermented batter and mix well. Pour a ladle full of batter on to the centre of the pan and swirl the pan using the handle of the pan so that batter covers the pan fully to form a round shaped Aappam. (Dont swirl batter using any ladle).You will see that Aapam is thick in the centre and thin in the remaining sides . Cover using the lid and cook for 4-5 min. Take them out without flipping other side. Each time you prepare aapam, mix the batter well.
  • Serve with Coconut milk, Egg roast or Beef Curry

Appam



by Nilofer Ajmal
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