Jaggery Paal Appam/Jaggery Lace Hoppers

This is one of my mom's best breakfast recepi in the world. Jaggery paal appam always been a hit in my mom's kitchen and slowly i took over her recepi and start swirling the batter in my kitchen. As always her recepi never let me down as it has become a super hit in my kitchen too. It was my younger daughter Jeevana who were craving for jaggery paal appam on a fine weekend and enough time for me to soak and grind the rice. The next morning with the mixing and swirling heavenly delicious jaggery paal appam is ready to be served.

With a generous helping of sweetened thick coconut milk and hot melted jaggery my daughter was enjoying her Sunday breakfast very much. I always like my appam a little brown on the edges. The crispy edges and the soft center is what i love most in paal appam.

Ingredients

2 cups raw rice
1 cup par boiled rice
1/2 cup coconut water
1 cup grated coconut
2 tbsp urad dhal
1/2 tsp baking soda
2 tbsp granulated white sugar
Salt to taste
1/2 cup grated jaggery/brown sugar

For The Coconut Milk

1-2 cups thick coconut milk
2-3 tbsp granulated white sugar
Pinch of salt


Methods

Wash raw rice and par boiled rice. Soak in water overnight or at least 4 hours with urad dhal.

Drain the water and grind the soaked rice mixture with grated coconut and coconut water. Grind into a smooth batter. The batter should be thin and watery in consistency.

Transfer the batter into a large vessel/pot add the sugar,baking soda and salt. Mix well to combined and place the vessel in a room temperature for the fermenting process.

The batter will slowly rise the next day. Mix the batter well.

Heat a non appam pan over a medium flame flame. Pour a laddleful of the batter in the center of the pan and holding the handles of the pan, twirl the pan to spread the batter evenly. Cover with lid and cook for 1 minute.

Add the grated jaggery in the center of the appam and cook for another 1-2 minutes till golden and the jaggery completely melted. Remove from heat. Repeat with the remaining batter.

Serve along with sweetened coconut milk

For The Coconut Milk

In a bowl, mix together coconut milk,salt and sugar. Stir well till the salt and sugar completely dissolved.


Notes

• Do not grind the batter too smooth, the right consistency should be a partially smooth.

• The batter should be thin and watery unlike dosa batter.