Kerala Appam/Paalappam

Ingredients

• 2 cups White rice (Yavvalude akkarelu (rice))
• 1 teaspoon Dry yeast
• 2 teaspoons Sugar
• 1 cup Coconut milk (From half a grated coconut)
• 1 tablespoon Salt (Adjust to taste)
• 2 tablespoons Carrot, grated
• 1 handful Coriander leaves (Chopped)
• 0.5 cup Parboiled rice, cooked (You can also use cooked white rice instead)
• 0.25 cup Water (For yeast activation)

Instructions

1. 1Soak the white rice in warm water for 3-4 hours. Transfer the soaked rice to a mixer grinder, add the cooked rice (either white or parboiled), salt, and a little water. Grind to form a thick batter.
2. 2Add coconut milk from half a grated coconut to the batter, ensuring the consistency is suitable for appam.
3. 3In a small bowl, combine 1 teaspoon of yeast, 1 teaspoon of sugar, and 3-4 tablespoons of warm water. Mix well and add to the batter, stirring thoroughly.
4. 4Adjust the salt in the batter and allow it to ferment for 8 hours.
5. 5After fermentation, add grated carrot and chopped coriander leaves to the batter. Mix well to combine.
6. 6Heat an appam pan over medium heat. Pour one scoop of batter into the pan, swirl to spread evenly, and cover with a lid. Cook until the appam is fully cooked, approximately 4-5 minutes.
7. 7The appam is ready to be served. Enjoy with chicken or mutton curry.