1. Idli rice – 2 cups (Soaked in enough water for 5 – 6 hrs)
2. Grated coconut – Around 3/4 cup
3. Sugar – 2 tbsp
4. Yeast – 1/2 tsp (Combine sugar and yeast in lukewarm water(around 2 – 3 tbsp) and set aside to rise for around 10 minutes)
5. Salt – To taste
1. Soak the idli rice in enough water for at least 5 – 6 hrs.
2. Grind the idli rice and grated coconut to a fine paste adding sufficient water in the large jar of a blender.
3. In a small sauce pan, combine 1/2 cup of the ground batter with 1 cup water ( or 3 tbsp rice flour /aripodi combined with 1 cup water) and cook for a few minutes stirring continuously (pavu kachuka or kappi kachuka) until thick. Leave aside to cool. When it is completely cooled, add to the blender along with fermented yeast and 1/2 tsp salt (or to taste). Blend for 10 seconds until everything is well-combined. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 – 30 seconds or leave the oven light on) for at least 6 – 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double. If the yeast is of good quality, fermentation might take place in lesser time. If the batter is thick, dilute it by adding milk, water or coconut milk. We need a dosa batter consistency.
4. Make palappams using appachatti. Heat the appachatti at medium-high flame and pour a ladle full (thavi or a little more than 1/4 cup) of appam batter into it. (Remember to smear the appachatti lightly with oil if its not nonstick). Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once or twice for a thin lace on the edges. Now bring down the flame to medium and cover with its lid. Cook until done on one side only. It will take around 2 mts. Before removing the appams, turn the heat to medium-high flame for a few seconds in order to brown the appam lace. Bring down the heat to low. Remove the appam and repeat until the batter is finished. Serve warm with green peas curry/ egg curry/any stew/kadala curry/vegetable korma/ fish moli or any curry of your choice. The batter will keep in the refrigerator for about 2 – 3 days.
Green Peas Curry
Ingredients (Serves 5)
1. Green peas – 1.5 cup, dried (Soak it in enough water for at least 6 hrs or overnight)
2. Coconut oil – 1.5 tbsp
3. Mustard seeds – 3/4 tsp
Dried red chilly – 1, broken
4. Onion – 1 medium, thinly sliced
Ginger and garlic – 1 tsp each, chopped
Green chilies – 3 – 4, slit
Curry leaves – A few
5. Carrot – 2 small, diced
Green beans – 5 – 8, cut into 3/4 inch pieces
Potato – 1 – 2 small, cubed
Green chilies – 3, slit
Whole Cashews – 2 – 3 tbsp (Optional)
7. Turmeric powder – 1/4 tsp
Fennel powder / perumjeeraka podi – 3/4 tsp (You can add garam masala powder instead)
8. Water – As required (Around 1 – 1.5 cup)
Salt – To taste
8. Thick coconut milk – 1/4 – 1/2 cup (I used 3 tbsp canned coconut milk. If you are using maggi coconut milk powder, use 1.5 – 2 tbsp powder mixed in 1/4 cup warm water )
1. Cook green peas adding enough water in a pressure cooker (about 1 – 2 whistles or until done). (Some variety of green peas might take 2 or 3 whistles to get soft). I used a 3 liter pressure cooker.
2. Heat coconut oil in a kadai. Splutter mustard seeds and fry dried red chilly. Add sliced onion, little salt, ginger, garlic, green chilies and curry leaves. Saute until onion turns translucent. Add turmeric powder and garam masala powder. Cook for a minute over low heat. Add the ingredients numbered 5 and mix well. Next add 1 cup hot water and salt, to taste. Bring to a boil. Cover and cook until veggies are 3/4th done. Add cooked green peas along with any gravy and cook covered for 3 – 5 minutes over medium-low heat. Add thick coconut milk and mix well. Taste-check for salt. Cook for a minute over low heat. It tends to thicken as it rests so adjust the consistency accordingly. Switch off.