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Published On: 18 Aug 2006
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
Bengali: Laban / Noone
Grind all these together by adding water.
Pour half of the dough to a vessel and warm the remaining half in a pan
Keep stirring while warming as the dough gets thick very quickly
Once the dough thickens, switch off the fire, grind the warmed portion again by adding little water to make a smooth form.
Mix this along with the first half kept aside
Keep it overnight, and thus the dough is ready for palappam...make the consistency of the dough accordingly by adding water.
For vellayappam, i suggest not to go for the warming process , coz it makes the appam too soft. So you can just grind the above ingredients and keep it overnight as such.
Dhanya, while grinding the coconut for vellyappam add in little cumin seeds to enhance the taste and smell.
I tried this recipe...excellent one..the appams came out well..they were soft, except that the sweetness was a bit less...thanks for a palappam recipe for which i dont have to extract the coconut milk..for me taking coconut milk was the most tedious of all..
Excellent one. It came out very well. Thank you so much for this recipe........Dhanya.
Dear Dhanya,Please give more details. does the rice have to be soaked. And is boiled rice cooked rice or puzhukkalari. Thankyou.
Thank You Dhanya. I agree to what is said in your comment that there is no subsititue for adding real coconut to the dough than adding store bought coconut powder or milk. I have tried this many times and it came out so soft and wonderful! Thanks a bunch.
I made palappam today and it came out very well.Thanks for the recipe.c
Hey this recipie is really good .I tried making palappam many times but it was not as perfect as this one thank you very much for this recipie.
a simple tip along with this if u add baking soda not baking powder just before u make the appam it becomes mor nice.
NirmalaAdding baking soda will reduce the nutritional value of appam. So better not go for it. Again, for palappam you can use the thick coconut milk (Kara) available in supermarkets. For vellayappam if you add some small onions ground with fennel (jeerakam) 10 minutes before cooking that will five a wonderful taste.
thnaks suja for the information, but i hope everyone knows that we make palappam in appachatti and vellayappam on a thava, and i find no taste difference in using the same dough for both appams by changing the consistency of the dough. the problem with coconut milk is if it`s not freshly taken, the taste won`t be much good (if u use tinned or coconut milk powder) , as most don`t get time to take coconut milk freshly , i feel grinding coconut with rice is always better that using any other substitution for coconut milk
Dhanya, there is diifference between palappam and vellayappam. Palapppam, as its name indicates you must add "coconut milk" which is called "Thenga pal"& it need "appa chatty" for its proper shape and texture. In vellayam there is no coconut milk as an ingredient but grinded coconut paste is added to the batter.
Thanks for ur wonderful recipe.It was so yummy,My hubby really liked it.
Thanks a lot.This recipie is too good,and finally i started making fantastic palappams
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