When it comes to food, Easter is the festival of breads, crepes and rice hoppers that's served paired with spicy non veg curries. If you believe that it is high time to try something new other than the same old easy palappam, then try out this super-fluffy pulicha appam recipe inspired from the versions Ammachis in Kottayam and nearby areas used to make for their beloved grandchildren during the festival feast.
Ingredients
500 gm Palappam flour sieved
1 tsp yeast
1 tsp sugar
1/2 cup slightly warm milk
1 cup milk
1/2 cup rice flour, strained in a large mesh sieve
1/2 cup black gram soaked overnight
2 tbsp sugar
Salt to taste
Water as required
1/2 cup coconut oil
1 cup sliced shallots
1/4 cup curry leaves
Preparation
Add sugar and warm milk to the yeast and keep aside for 30 minutes or till it is fermented
Soak black gram overnight and grind to a fine paste
In a sauce pan, add rice flour, sugar and water
Cook on low flame until it thickens
To the Palappam flour, add the fermented milk mixture, ground black gram, salt, and rice flour mixture
Mix thoroughly adding milk intermittently
Make it into a smooth batter
Heat oil in another pan
Saute shallots and curry leaves until the shallots soften
Heat an appachatti
Pour batter and spread
Cook covered for 5 minutes
Add the sauteed onions and shallots
Flip the appam and cook again
The Easter pulichappam is ready to be relished
