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Tuesday, 10 September 2013

^ PAAL APPAM / KERALA LACE HOPPERS ^

Hi how are you doing today?? I as usual am feeling great especially today since I'm able to spend sometime now updating this post which has been overdue for sometime. Paal appam has been my favorite indian breakfast ever since I was a kid. I love the soft and fluffy texture of it......Even my boys have added PAAL APPAM to their favorite food list. :-) They don't mind having it even for supper....hahahaha!!

Today I wish to share with all of you my mum's PAAL APPAM recipe. I'm sure there are so many different recipes out there on the net for the same paal appam.....I recommend you to try out my mum's recipe if u like your appam to be soft and fluffy!! no regrets!! :-)








^ PAAL APPAM / KERALA LACE HOPPERS ^

Ingredients :-
3 cups - rice ~ soaked in water  (soak by morning )
1 fistful - Ulunthu/urad dhal (soak together with rice)
1 fistful - sago/sagu ~ soaked in water in a separate bowl
1 rice spoon - cooked rice
1 rice spoon - grated coconut

Method :-

  1. Soak rice, sago and urad dhal in the morning and by the evening put in the soaked items together with cooked rice and shredded coconut in a blender with a pinch of salt and grind it to a smooth paste. The texture might not be very smooth and that's is alright.
  2. You may also add in some sugar while grinding if you like the batter to be a little sweet. 
  3. Transfer the batter to a  deep container and set it aside for 3 hours and later add in a pinch of yeast and mix well. Leave the batter to ferment overnight.
  4. The next day morning, stir the batter to mix well and transfer the needed amount to a separate bowl and add in some coconut milk to get the right consistency. The batter should be a little watery. 
  5. Heat up the appam pan and pour in a ladleful of the batter and twirl the pan to get the lacy edge. 
  6. Close the pan with cover and leave it to cook for bout 4mins and check the appam's texture.
  7. The center part should be raised and fluffy and the edges is lacy. Pour a spoonful of sweet coconut milk (coconut milk added with sugar) on top of the appam and leave it to cook for further 2-3 mins. 
  8. Always remember to use LOW FLAME to cook appam and covered. I love to sprinkle some fine sugar in the middle of the appam and leave it to melt with the sweet coconut milk.....hhhmmmmm so yummy!!
  9. Serve the appam while hot with the sweet coconut milk, sothi or even kurma.....simply MARVELOUS!! 




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