Wheat Flour Palappam
Adapted from lifescoops
2 cups atta/wheat flour
4 tbsp rice flour
4 tbsp desiccated coconut
½ tsp yeast
1 tsp sugar
Salt to taste
Take rice flour in a small pan and add ½ cup water and mix well.
Heat the mixture and keep stirring till it forms a soft paste.
Take off fire and cool.
Take ¼ cup warm water and add yeast and sugar and keep aside for 2 mins to ferment.
Grind coconut with little water to make a paste.
In a large pan, whisk flour, coconut paste, rice flour paste, yeast, salt and enough water to make a batter. (like normal appam).
Keep aside for 6-8 hours to ferment.
Heat a pan or ‘appachatti’ and brush little oil.
Add a ladleful of batter and swirl the pan. Cover and cook for few minutes till appam is cooked and side is crispy.
Serve hot with curry.
Preferably serve as soon as cooked, it becomes soft when cold, but still tasty and healthy!
Notes: Original recipe uses rava/semolina to make the paste instead of rice flour. Will try next time.