A few days before a friend wrote as a comment on my original post on Palappam
"Any idea how to prepare the same with Nirapara Appam powder?"
I happened to have some Appapodi/ Rice Four for Appam with me at the time she wrote this comment and so I made some as soon as possible and it came perfectly well. The texture of this is a bit different from the one that I used to make with Raw Rice but this came very near to what my Mother used to make in the old days using freshly made Rice flour and Toddy/ Kallu.
So Hema, I think this will help you…
- Appapodi…………………….1 heaping cup (I used standard US measuring cup)
- Yeast………………………….1/2 Teaspoon
- Sugar…………………………4-5 Teaspoons
- Coconut Milk………….…..1 Cup (thick)
- Water as needed
- Salt as needed
- Rice Flour………………….2 Tablespoons
- Water………………………..1/2 Cup
To make the Kappi
- Mix 2 tablespoons of Rice Flour with half cup Water, and then heat it on a medium low heat stirring continuously till thickened to a pasty consistency.
- Let it cool down.
- Dissolve Yeast in ¼ Cup lukewarm Water with 2 teaspoons of Sugar and let it sit covered till frothy for about 5 minutes.
- Mix together Rice Flour, Kappi/ Rice Porridge and the Yeast mixture and make a thick batter using enough Water.
- Let it sit covered in a warm place to ferment for about 6 hours.
- Once fermented (risen) add Coconut Milk, Salt and the rest of the Sugar; mix well and let it ferment for 1- 1 ½ hours more.
- Heat the Palappam pan and ladle batter into it; swirl it around to make the signature lace; cover the pan and cook it on medium low heat until it is cooked through. (Add more Water if the batter is too thick.)
- Serve warm with desired side dishes.
- The Rice Flour mentioned in this recipe is specially made for making Appams. It is very fine and don’t just use any type of Rice Flour for this recipe. But you can use Rice Flour that is meant for making String Hoppers and Pathiri. This Rice Flour doesn't have Yeast or other added ingredients in it unlike the instant Appapodi.
- The Yeast I used in this recipe is instant dried Yeast.
- Don’t add Salt during the first rising time, as it may retard the growth of the Yeast. Once the Yeast is in its full activity, add the Salt, that is, before the second rising period.
- The time to ferment will depend on the temperature of the atmosphere. So check the batter to see whether it is rising. If it rises quickly, proceed with the further steps early or wait till it rises, if it is rising slowly.
- As I wrote in my original post, the second rising period will keep the Appam soft, the second or the third time you are using the same batter.
- Add more Sugar if you need.
- Do read my original post (here) before trying this, as it may give you more details.
- This recipe will make the process of making Appam easy, especially if you have time constraints (for soaking and grinding Raw Rice) for cooking.
Make it, enjoy the deliciousness and
serve it to your family with love…