PAAL APPAM - SOFT COCONUT MILK PANCAKES
SWEET MOMENTS WITH PAAL APPAM
Paal Appam, also called milk appam, is a soft and fluffy Sri Lankan pancake made with rice flour and coconut milk. Slightly sweet and aromatic, these pancakes are perfect for breakfast, tea time, or special occasions. Unlike regular pancakes, Paal Appam has a light, airy texture and a slightly crisp edge.
STEP - BY - STEP COOKING
Prep Time: 20 min
Fermentation Time: 1–2 hours
Cooking Time: 30 mins
Servings : 04
INGREDIENTS:
1 cup Rice Flour
1 cup Thick Coconut Milk
2–3 tbsp Sugar (adjust to taste)
½ tsp Salt
½ tsp Yeast
¼ cup Warm Water (for activating yeast)
1 tsp Cardamom Powder (optional)
Oil or Ghee for greasing the pan
INSTRUCTIONS:
1. Activate the Yeast
Mix warm water, a pinch of sugar, and yeast in a small bowl.
Let it sit for 10 minutes until it becomes frothy.
2. Prepare the Batter
In a large bowl, combine rice flour, sugar, salt, and cardamom powder.
Gradually add coconut milk and the activated yeast.
Mix into a smooth batter.
Cover and let it ferment for 1–2 hours in a warm place.
3. Cook the Appam
Heat a non-stick pan or appachatti over medium heat and lightly grease with oil or ghee.
Pour a ladle of batter into the pan.
Swirl the pan slightly to spread the batter thin in the center, leaving the edges thicker.
Cover with a lid and cook for 2–3 minutes until the center is cooked and edges are golden and crisp.
Remove carefully with a spatula.
4. Serve
Serve hot with sweetened coconut milk, honey, or jam.
Optionally, pair with Sri Lankan milk tea for a complete breakfast experience.
TIPS FOR PERFECT PAAL APPAM
Use fresh coconut milk for the best flavor.
Ensure the batter is well-fermented for fluffy appams.
Swirl the pan to get the classic lacy edges.
Cook on medium heat to avoid burning the edges.
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IN CONCLUSION
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