Little Millet Palappam

Ingredients:

1 cup little millet

1/2 cup grated coconut

1 tbsp sugar

1/2 tsp salt

1/4 tsp yeast

1 cup + 1/4 cup water

Preparation:

1. Wash and rinse the little millet till the water is clear. Then soak for 15 minutes and drain the water.
2. Then again soak in 1 cup of water for 8 hours or overnight.
3. In a blender, add the drained little millet ( keep the soaked water aside) and 1/4 cup of soaked water and grind for about 30 seconds.
4. In a small pan, add 2 tbsp semi ground millet mixture and 1/2 cup water ( water used for soaking ) and cook on low flame stirring continuously till you get a porridge consistency ( kappi kachuka ). This process helps in making soft appams.
5. When it is thick, switch off the flame and keep it aside to cool down completely.
6. Now to the remaining semi ground batter in blender, add grated coconut, sugar, yeast and salt and grind again adding remaining 1/4 cup water to a smooth paste.
7. Then add the cooked batter ( kappi ) and 1/4 cup of water to the blender and grind again for 30 seconds.
8. Transfer to a bowl and keep it covered for fermentation for 1-2 hours till it doubles.
9. Heat an appachati on medium flame and grease it with little oil.
10. Then mix the fermented batter lightly, do not mix vigorously.
11. Pour a ladleful froth from the top of the batter to the pan and rotate the pan in a circular manner.
12. Cook covered over low flame till it is cooked well and the edges start turning brown.
13. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice…

• When making appam, don't put the ladle in the batter, but keep it aside on a plate. This is to avoid deflating the air in the batter.

Recipe Source: Mahima's Cookery Class (YouTube)