The sweet and fluffy yet crunchy, palappam is always the favourite of most of the Malayalis. Here is a small twist to it with wheat flour.
11/2 cups wheat flour
2 tbsp semolina
1 tbsp sugar
Salt to taste
1/4 tsp yeast
1 cup coconut milk
Water as required
Cook semolina with 1/2 cup water until thick.
Blend together wheat flour, cooked semolina and all other ingredients in a blender for few seconds until smooth.(Do not grind wheat flour in the mixer for a long time.)
Allow the batter to ferment at room temperature for 5-6 hours or overnight.
Add more salt and sugar if needed.
Heat a non-stick appam pan over medium heat. Pour a ladle full of batter to the pan. Lift the pan and swirl around once to spread the batter thinly on the sides and thickly at the centre.
Cover and cook on medium heat for 2 minutes. Remove gently with a thin spatula.
Serve hot with any curry.