Festival parasappam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 1 votes

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INGREDIENTS:

  1. Rice flour - 8 cups
  2. Fresh Thick coconut Milk - from 1 coconut
  3. Egg (optional)  - 8
  4. Roasted gram - 1/4 cup
  5. Fennel seed - 1 teaspoon (tsp.)
  6. Chopped Onion - 1
  7. Ghee - 100 milliliter
  8. Cooking soda - 1/2 teaspoon (tsp.)
  9. Oil - as needed
  10. Salt - as needed

PREPARATION:

  1. Powder coarsely  roasted gram and fennel seed.
  2. In a bowl add eggs, salt, cooking soda, rice flour, roasted gram power, fennel seed powder, coconut milk and make thick batter. Keep this aside for 4 to 5 hours to ferment.
  3. Roast the onion to golden brown in ghee and add to fermented batter. Mix well and keep it aside for 15 minutes.
  4. -- Making parasappam --
    1. Heat oil in appam pan (refer the image below) on medium flame.
    2. Pour a ladle of batter into the center and spread it thick.
    3. Place a lid and cook until the bottom side is cooked (turns brown).
    4. Flip over to other side and cook brown and serve. NOTE: basically cook both sides to brown and serve.
  5. Make parasappam with the rest of the batter and serve.

NOTES:

  1. Goes will chicken curry, goat curry.
  2. APPAM PAN:
  3. SAMPLE VATTRAL (VADAGAM) DRY IN SUN



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