PAAL APAM WITH COCONUT MILK

 PAAL APAM WITH COCONUT MILK

400 gm rice

120 gm grated coconut

150 cooked rice

½ tsp fenugreek (halba) soaked

2 tbsp full sugar

½ tbsp salt

½ cup ayam brand coconut milk

11/2 water, you may need a bit more

For the coconut milk

200 ml ayam brand coconut milk

1 cup water

2-3 tbsp sugar

¼ tsp salt

1 tbsp corn flour

2 tbsp water

Pandan leaves

1.    Soak raw rice for at list 4-5 hours. Put the drained rice into a blender and add in all the other ingredients except the water. Pour the water just to cover ingredients.

2.    Grind to a smooth batter add in more water to make a not very thick and not very thin batter. Pour into a container and keep covered  for  3-4 hour or till it fermented,

3.    Place appa chatti over a medium heat and lightly grease it with a tissue paper dipped in oil. Pour ladle full of batter and immediately turn and tilt the pan in circle so that the batter will spreads in circle.

4.    Cover and let it cook for 2-3 mint. Open the lid and once the side are light brown  and crisply remove from the chatti. Serve hot with the coconut milk.

COCONUT MILK :

200 ml ayam brand santan

1 cup water

3 tbsp sugar

¼ tsp salt

A small knot of pandan leaves

1 tbsp corn flour

2 tbsp water

1.    Mix the corn flour in the 2 tbsp of water.

2.    Mix all the ingredients in a small pan and cook strring over a low heat till it comes to a boil. Remove from the heat don’t over heat the coconut milk. Dip the apam in the coconut milk and eat.