Paal appam is a light and airy sweet “bread” with crispy, lacey edges. As a breakfast item, it can be paired with an egg dish, called Motta Roast. Other options to serve it with include a flavorful chicken curry or a coconut vegetable stew for lunch or dinner. This breakfast food is slightly sweet, and it’s made from an easy to make rice flour batter. This batter makes approximately 10-12 Paal Appams.
Ingredients:
· ¼ tsp of dry active yeast
· ¼ cup of warm water
· 2 Tbsp sugar (use less to tone down the sweetness)
· One, 14 oz. can of full fat coconut milk
· 1 cup of cooked rice
· 2 cups rice flour
· ½ cup of lemon-lime soda (i.e., Sprite)
· ¼ cup of water
· Drizzle of Milk 1% to thin out batter (see Storage tips below)
Recipe:
· In a small mixing bowl, add ¼ cup of warm water, ¼ tsp dry active yeast, and 2 Tbsp of sugar. Mix gently for a couple of seconds. The yeast needs 5 to 10 minutes to bloom before the batter is prepared.
· Once the yeast mixture looks frothy, add it to a blender, along with coconut milk, cooked rice, rice flour, lemon-lime soda, and ¼ cup of water.
· More water can be added to loosen up the batter while blending. Blend with small portions of water at a time until batter has a thick, but pourable pancake batter-like consistency.
· Pour the batter into a deep mixing bowl and allow the batter to rise at room temperature (covered) or in a warm area on the kitchen counter. Batter will take 6-8 hours to rise at room temperature, with the yeast working its magic.
· After rising, the batter should look frothy, bubbly and light. Prepare the Appams as shown in the video. Stir batter once completely. Heat a nonstick, mini-wok on medium-low heat for 5-10 minutes. Pour a ladle of batter into the center of a mini wok, lift the mini wok gently and spread the batter in circular motions until bubbly edges form. Place the mini wok back onto the heat to cook further.
· Cover with lid and reduce heat to low. Check Appam in 2 minutes to see that the center is cooked through. If not cooked, place lid on mini-wok and check again in another 2 minutes. Depending on the heating element of your stove, Appams can take a longer or shorter amount of time to prepare. Reduce or slightly increase flame as needed. Low to medium heat is the preferred cooking temperature.
· Once cooked, lift Appam with spatula and set aside until ready to serve. Enjoy!
Hint: Ready to eat Appams should be cooked completely in the center. Edges will cook faster. Maintain heat on low to medium.
Storage tips:
· Store left over batter covered in the refrigerator and when ready to use again, take it out 20 minutes ahead of time.
· To thin out already thick, refrigerated batter, add a drizzle of Milk 1%, and whisk thoroughly.
· Already prepared, cooled Appams can be stored in an airtight container in the refrigerator.
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