Palappam

Ingridients
1. Rice Flour – 2 cups
2. Semolina – 2 tablespoon
3. Medium coconut milk – 2 cups
Thick coconut milk – 1 cup
4. Yeast – 1/2 teaspoon
Sugar – 1/2 teaspoon
5. Water – 2 glass

Method

Add 2 glasses of water to semolina & cook. Cook until it becomes loose. Keep aside to cool. Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar & mix well.Allow it to rise. Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix & mix well.Add the medium thick coconut milk little by little. Mix well. Keep it overnight. Dont keep it in fridge. Next day morning,first mix the batter well & add the thick coconut milk little by little. Add salt & sugar to taste. Heat Appachatti ( Appam Kadai) & pour 5-6 tablespoon of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. Once the middle portion is cooked, remove from fire. Serve hot with Mutton stew or Fish molly.



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