Pal Appam With Sweetened Coconut Milk

Pal appam an authentic South Indian breakfast that widely enjoy by Indians around the world. My mom's pal appam is the best appam i ever tasted. I'm not fond of restaurant bought appam as its not up to my liking especially their sweetened coconut milk served along with the appam too watery and the appam sometimes tastes tangy which i guess the batter has been made few days beforehand.

A good pal appam should be just right balance of tanginess from the fermentation process. It should be soft and fluffy and the coconut milk should be thick and mildly sweetened. My mom takes her pal appam very seriously...no compromise and its not a surprise her pal appam is our family favourite breakfast.

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

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 2-3 minutes.

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