 Palappam.
Ingredients
- Fine rice flour or Appam powder : ¼ kg
- Sugar : 3 dsp
- Yeast : 1 tsp
- Grainy rice powder (or rava powder) : ¼ cup
- Coconut milk : 2 cups from 1 scraped coconut
Preparation Method
- In a pan, add two cups of water. Add the grainy rice powder and sugar to it. Simmer and keep stirring until the mix thickens up
- Take off the flame, add the yeast powder and sprinkle a little water over the mixture. Let it stay for five minutes and then mix it well
- Pour the mixture over the fine rice flour. Blend well with your hands, adding a little more water if needed. Make a thick dough and rest it for 6 hours
- After 6 hours, take it out. Add salt and blend well
- Pour in the coconut milk a little at a time, and mix until no lumps are left. Make a smooth runny dough and rest it for half an hour
- In an appam pan, smear a little oil, Drop a ladleful of the dough at the centre and swivel the pan
- Put the lid on it, and let it cook
- Open the lid to find soft and fluffy palappam
Vegetable Stew
- Potatoes : 2 nos
- Carrots : 1 – 2 nos
- Cauliflower florets : 7 – 8 nos
- Greenpeas : 1 handful
- Onion : 1 no (thinly sliced)
- Cloves (Grambu) : 2 – 3 nos (optional)
- Peppercorns : 5 – 6 nos
- Mustardseeds : 1/4 tsp
- Coriander powder : 2 tsp
- Fennelseeds (Perinjeerakam) : 1/2 tsp (crushed)
- Greenchillies : 6 – 8 nos.
- Curryleaves : As reqd
- Ginger paste : 1/2 tsp
- Coconunt milk powder – 2 1/2 tsp in 1 cup water ( 1 cup coconut milk)
- Water : 1/2 – 1 cup (As required)
- Oil : As required
- Salt : As required
Preparation Method
- Cut the vegetables into medium sized pieces.
- Heat oil in a pan. Add mustard seeds, peppercorns, bay leaves and cloves. Allow to sputter.
- Add sliced onion and fry till transparent. Add green chillies, ginger paste and curry leaves. keep stirring and add coriander powder and fennel
- Add vegetables and Salt, keep stirring for a while.
- Add water and cook the vegetables.
- Simmer the gas and add coconut milk at end.
- The Curry is ready.
Serve Hot with palappam |
Palappam.
