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yummy palappam with egg and cow milk
Published On: 24 Feb 2009
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
Lightly fry the rice flour and keep it aside.
Dissolve by stirring yeast in luke warm water(temp should be in this range 103F-110F):-ie it shouldn`t be hot when you touch it)
Keep it for 10-20 mins for fermentation(till it is frothy).
Add the rava to boiling water and keep stirring it till it becomes thick paste.Let it cool.
Extract the coconut milk of 1/2 coconut and add this to rice flour along with rava paste and fermented yeast.
:- Make sure that the dough is thick.
Keep it overnight for fermentation.
Next day morning add one egg,sugar followed by milk to this mixture :-don`t add too much milk..consistency should be of vellayappam batter.
Keep it for another 2 hrs.
Add salt and make crispy soft palappam using appachatty.
:- Serve the appams with chicken curry.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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