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Paalappam -
Made from fermented rice batter.
APPAM is a
pancake baked in a concave circular clay vessel- a food item much
favored by the Malayali. Usually consumed soaked in milk (usually
coconut milk). Now can be made on any sort of hot griddle or omelette
pans. The 'appams' are also
Known as lace pancakes this is one of Kerala’s
favourite food items. This is a dish famous among the Christians of
central Kerala. But historically the 'appam' goes back to 10th century
AD DURING THE TIME OF CHOLA RULERS. Paalappams can be taken for
breakfast, lunch, or dinner, and goes well with vegetable or chicken stew. This
is a common dish found for Christian functions
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Now, allow
me to tell you how to make ‘appams’.
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Ingredients |
Quantities |
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Cooked white rice |
1
cup(200gms) |
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Raw rice |
2
cups(400gms) |
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Sugar |
2
tbsp |
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Curds |
1
˝ tbsp (optional or even yogurt can be used) |
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Coconut |
˝(200gms) |
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Salt |
to taste |
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Soda bicarbonate |
˝
tsp |
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1. Grind
together first four ingredients (white rice, raw rice, sugar, curds
using as little water as possible).
2. The ground batter is kept for fermentation for about 10 hours
usually kept in the night.
3. After fermentation extract milk from the grated coconut and add
to the ground rice mixture and make a not too thick batter.
4. Add salt and keep it for ˝ hour, add soda bicarbonate before
cooking the palappam.
5. Heat the omelet pan on a slow fire and grease it (with butter).
Pour a ladle full batter into the pan and cover, lift from the pans
when done
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My tips to make sure you have the best 'appams'
1. Make sure the griddle is really
hot when pouring the batter.
2. To get a good lace around the
appam, pour the batter in the center and give the griddle a twist,
enabling a light coat of the batter on the sides of the appam, if well
done the sides become really crisp
3. Make sure the appams are really
cooked before you take them out of the griddle otherwise you are in
for a sticky time.
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