Paal Appam

Ingredients

• - appam in coconut milk
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

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. 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. Check batter: Should be thin, bubbly and slightly sour. Add water if too thick.
4. Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.
5. Pour batter: Pour a small ladle into the centre.
6. Swirl immediately: Lift and swirl the pan in a circular motion — the batter coats the sides forming the characteristic lacy rim.
7. Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.
8. Check: Lacy edges should be golden and crispy. The thick centre should be soft and cooked through.
9. Remove: Lift out with a curved spatula.
10. Serve: Paal appam has a rich coconut flavour. Serve with mutton stew, chicken stew or sweetened coconut milk.