Topic started by Bhavana (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on Thu Oct 28 10:11:24 EDT 2004.
All times in EST +10:30 for IST.

REcipes to make soft Palappam, vattayappam and velayappam needed please. Thanks.

Responses:

• From: Seema (@ 192.138.70.245) on: Thu Oct 28 12:02:58 EDT 2004
  
  Palappam
  
  raw rice 2 cup
  urid dal- 1/2 tsp
  grated coconut 1/2 cup
  yeast -1/2 tsp
  idly rawa- 4tsp
  
  
  soak rice and dal for atleast 6hrs.
  in a sauce pan pour 1cup of water and put the idly rawa and keep it on stove over low-medium flame stirring constantly till you get a porridge. It shouldn't be thick. allow it to cool down
  
  
• From: Seema (@ 192.138.70.245) on: Thu Oct 28 12:03:29 EDT 2004
  
  grind rice and coconut to a smooth paste with just enough water.
  
  Take 2tsp of warm water in a cup put 1/2 tsp of sugar and mix the yeast. cover and keep aside. If it is goos active yeast, it will ferment in 3-4 minutes.
  
  To the ground mixture, put the porridge (kurukku), yeast and enough salt and mix with hand so that no lumps are formed. It should be like idly batter consistancy. Keep it for 6-8 hrs for the batter to ferment.
  
  
  
• From: Seema (@ 192.138.70.245) on: Thu Oct 28 12:03:58 EDT 2004
  
  Once the batter is fermented, stirr the batter and if the consistancy is thick, you can add some coconut milk ( this is optional, you can add water instead, but tastes better with coconut milk) You need appachatty to make appam. Appam will be tastier if you add more sugar, but the color of the appam will turn bronish and you will find it difficut to take it from pan.
  
  
• From: Seema (@ 192.138.70.245) on: Thu Oct 28 12:04:20 EDT 2004
  
  
  for vellayappam the basic recipe is the same, the difference is that you grind the coconut to a coarse paste instead of smooth paste (like you make for chutneys) and when you keep the batter for fermenting, crush together 1/4tsp of cumin seeds and 1 shallot and mix with batter. this will give a nice flavour. Make vellayappam just like dosa in a pan.
  
  You can use the same batter of Palappam for making vattayappam. Make sure the batter is not too thin (like idly batter). Put enough sugar and also roasted cashews and raisins to garnish. Pour the batter in greased plate and steam it
  
  Let me know if you have any questions
  
  
  
  
• From: Bhavana (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on: Mon Nov 1 09:53:56 EST 2004
  
  Thanks Seema
  
  

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