Posted by Annita on March 7, 2006
|Palappam is Kerala’s own divine breakfast .It is also known as Vellayappam in some parts of Kerala.Appam is usually served along with a coconut-flavoured stew.But it goes well with egg roast or Kadala(chick peas) curry.Here goes my Amma’s recipe…..
Raw rice – 2cups
Separate egg white and yolk.Just before preparing ,beat egg white and salt well and mix it with the fermented batter. This is my amma’s tip to make appam more soft.
Usually appam is prepared in a shallow appam steamer called appachatti.(See the pic)If you can compromise the appearence of Appam,use any non-stick pan you desire :)
When the pan is well heated,pour a big spoon of mixture into it.Spread it well by rotating the pan holding both the handles.It’ll give a lace like structure on the edges.Cover the pan and let the appam cook in the steam for 2 minutes.(Note :-If you are using any pan other that non stick,apply oil well to prevent sticking.)
Last Sunday we had Appam & Naadan Egg Masala.
And with that leftover egg yolk…just pour it above the appam batter and close the lid.The egg will also be cooked along with appam.This is something my kid loves to eat…and an ideal way to make him eat the egg.
Posted by Annita