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Tuesday, July 4, 2006

Palappam is Kerala’s own divine breakfast .It is also known as Vellayappam in some parts of Kerala. Appam is usually served along with a coconut-flavoured stew.But it goes well with egg roast or Kadala(chick peas) curry.

Raw rice - 2cups
Grated Coconut - 1/2 cup
Sugar - 1 tbsp

Cooked rice - 1 cup
Yeast - a pinch
Egg -1(Optional)
Salt - 2 pinch
Soak the rice in water for 5-6 hours or overnight and drain it. Grind it with grated coconut and cooked rice to a smooth paste.Combine sugar and yeast in luke warm water and keep aside for 5-10 mts. Add it to the grinded batter .Stir well and allow it to ferment for 8-10 hrs.
Separate egg white and yolk.Just before cooking, beat egg white and salt well and mix it with the fermented batter. Egg white will make the appam so soft to touch.

When the pan is well heated,pour a big spoon of mixture into it to spread it well by rotating the pan holding both the handles.Cover the pan and let the appam cook in the steam for 2 to 3 minutes.
You can also add leftover egg yolk on the appam batter. It'll also cook along with appam. I omit egg yolk. It has more fat and cholestrol.

You can also add egg into the appam to cook along with it instead of adding egg white into the batter.


archana said...

Just discovered your blog, you have got a nice one going here. Thank you for all your recipes. Looking forward to read more from you

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