Palappam is a Kerala’s delicious breakfast when served with chicken stew, mutton stew, or egg curry. Once a Kerala Christian favorite, now the dish is popular in some parts of Tamilnadu, Sri Lanka, and Maldives.
Ingredients
Rice flour2 cups
Semolina 2 tablespoon
Coconut milk 2 cups
Yeast ½ teaspoon
Sugar ½ teaspoon
Water to make batter
Salt to taste
Sugar to taste
Vegetable oil to grease
Method § Boil two glasses of water, add semolina, and cook until it becomes loose; keep aside to cool. § Mix yeast and sugar in some lukewarm water; keep for 10 minutes for rising. § Mix rice flour and cooked semolina in a bowl; add yeast mixture to the flour and keep it overnight. § Before cooking next day, mix the batter well and slowly add coconut milk; Mix sugar and salt to your taste. § Heat a greased Appachatti and pour one ladle of batter to it; Rotate appachatti in a circular motion that a thin layer of batter is foaming around. § Cover the batter and cook for 2 to 4 minutes on low flame. § Serve hot with any of the gravy preparations |
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