Appam(laced rice pancake)

Milk Appam Preparation time:  30 minutes to 1 hour
Very very soft Appams
Ingredients
Milk - 1 lt Sugar - 4 tbsp or as reqd Allpurpose flour(Maida) - 1 cup Cardamom(Elakka) - 4 nos Oil for deep frying
Preparation Method
Heat milk in heavy bottomed pan for 30 - 45 Minutes on a low flame, until it reduces to 300 ml. Let the milk cool for 10 minutes. Add maida, sugar and powdered cardamom and make a batter with dropping cosistency (like appam) without lumps. Heat oil in a pan. Take spoon full of batter and drop in hot oil. Deep fry, till golden brown in colour. Vella Appam(Kallappam) Preparation time:  Under 30 minutes Serves:  5      Yummy appams, for easter and christmas Ingredients 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground, cooked rice Preparation Method Soak the washed rice for 3 to 4 hours. Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. (This will be called KURUKKU). Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku' (cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates. You can add a little coconut milk to adjust the consistency. (You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. Use a cast iron pan and use the same technique that one uses for pancakes. Kallappam Preparation time:  30 minutes to 1 hour      A very simple & tasty rice preparation. Ingredients Raw rice 500 g Yeast 2 g Sugar 50 g or to taste Salt to taste Coconut 1 Cumin 5 g Small onions (sliced) 10 Curry leaves (chopped) 2 sprigs Garlic (crushed) 5 cloves Coconut oil 20 ml Preparation Method Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency. Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter. Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment. Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour. Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cook for one minute in slow fire. Turn the side and cook till golden brown colour. Sprinkling a few drops of ghee before serving will add to the taste and flavour.