Paal Appam

Method

1. 1

   Make coconut milk batter: Grind 2 cups soaked raw rice very smooth. Add 1 cup thick coconut milk, salt and 1 tsp sugar. Mix well. Ferment overnight.

2. 2

   Add yeast: The next morning add a tiny pinch of active dry yeast dissolved in 1 tbsp warm water. Mix and rest 30 minutes.

3. 3

   Check batter: Should be thin, bubbly and slightly sour. Add water if too thick.

4. 4

   Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.

5. 5

   Pour batter: Pour a small ladle into the centre.

6. 6

   Swirl immediately: Lift and swirl the pan in a circular motion — the batter coats the sides forming the characteristic lacy rim.

7. 7

   Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.

8. 8

   Check: Lacy edges should be golden and crispy. The thick centre should be soft and cooked through.

9. 9

   Remove: Lift out with a curved spatula.

10. 10

    Serve: Paal appam has a rich coconut flavour. Serve with mutton stew, chicken stew or sweetened coconut milk.