Palappam

Ingredients: (for ~20 appams)

• Idlee rice-3 cups
• Cooked red rice-2 cups
• Grated coconut -1 cup
• Cumin seeds-1/4 tsp
• Cardamom-1
• Yeast-1 tsp
• Sugar-1 tsp

Method:

1. Soak idlee rice in water for ~6-8 hours. Drain and grind it with cooked red rice, grated coconut, cumin seeds, cardamom and water to get batter of loose consistency.
2. Add sugar and yeast to warm water and keep until both dissolves completely. Add this to the appam batter and mix well. Keep it covered in a warm place for 6-8 hours to ferment.(You can turn on the oven for 15 min and ~250F, turn off and keep the batter if the room temperature is low)
3. Once it's fermented, add salt. (Dilute it with coconut milk if the batter is too thick)
4. Heat appachatti, stir the batter and add one ladle full(~1/3 cup) of batter, swirl to make thin lacy sides. Then cook covered for two minutes. Serve with chicken curry, egg roast or any spicy curry.