Rice four 2 cup
Cream of wheat 3 tbsp
Water 1.1/2 cup
Yeast 1 tsp
Sugar 3 tbsp
Coconut milk 1 can
Mix Cream of wheat in the cold water. Cook the mixture Under medium heat while constantly stirring with a whisk. be sure not to have any lumps. when it becomes a thick paste (porridge consistency) turn the heat off. in a large bowl.mix Rice flour, coconut milk, yeast and sugar. Add the cream of wheat paste and mix well without any lumps to a loose consistency (pancake consistency). Add extra water if needed. keep it in a warm place over night to rise. ( keep the batter in the oven with the lights on ). You need to use the appachatti as shown in the picture to make the palappam. Heat the appachatti and smear some oil. Pour 2 oz of batter in to the pan and swirl the pan. cover with the lid let it cook for a minute or two. Remove the lid and transfer the appam in to a plate. Beef curry or egg roast goes well with appam.
Cream of wheat 3 tbsp
Water 1.1/2 cup
Yeast 1 tsp
Sugar 3 tbsp
Coconut milk 1 can
Mix Cream of wheat in the cold water. Cook the mixture Under medium heat while constantly stirring with a whisk. be sure not to have any lumps. when it becomes a thick paste (porridge consistency) turn the heat off. in a large bowl.mix Rice flour, coconut milk, yeast and sugar. Add the cream of wheat paste and mix well without any lumps to a loose consistency (pancake consistency). Add extra water if needed. keep it in a warm place over night to rise. ( keep the batter in the oven with the lights on ). You need to use the appachatti as shown in the picture to make the palappam. Heat the appachatti and smear some oil. Pour 2 oz of batter in to the pan and swirl the pan. cover with the lid let it cook for a minute or two. Remove the lid and transfer the appam in to a plate. Beef curry or egg roast goes well with appam.
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