Paalappam

 Ingredients

1.      White Rice – 3 cup (soaked for at least 8 hrs)

2.      Coconut milk – 2 cup (Approximately)

3.      Yeast – ½ tsp

4.      Sugar - 3-4 tsp

5.      Salt - As reqd

6.      Milk – 1 glass

7.      Egg white – 1 no

How to Prepare

1. Ground ½ cup soaked rice well. Take a small pan and add ground rice with 1 ½ cup of water and boil it. Stir continuously until it becomes thick batter and keep aside for cooling.(Or you can use ½ cup cooked rice instead of this. Grind the cooked rice well using little water).
2. Grind the remaining rice,  yeast, sugar, salt and cooked rice batter by adding coconut milk little by little. (The consistency should be like an idli batter, because we have to add milk and egg white later on)
3. Keep it aside for about 4-5  hours for fermentation.
4. After 4-5 hrs, add 1 beaten egg white and 1 glass of milk to the batter. Mix well. Keep it aside for another 1 hr.
5. After 1 hr, take 1 Paalappachatti (Paalappam mould), pour 1 1/2 ladle of batter into a heated pan and rotate (Depends on the size of the paalappachatti. It varies from 1 – 2 ladles of batter).Cover the pan with a lid. When cooked, the border of the appam looks like a lase, its in golden brown colour and its so crispy, take the Paalappam out with a spatula.
6. Serve hot with Crab Roast.