In a recent interview with Curly Tales, Khushi Kapoor revealed her love for a unique South Indian dish. She loves Appam with Thengai Paal as it’s yummy and healthy. This dish is perfect for a nutritious breakfast, soulful lunch, or even when you are looking for a ‘light dinner’. Appam with Thengai Paal is one of the staple dishes in the South due to its taste and simple recipe. But do you know what Appam and Thengai Paal are?

Appam is a thin, bowl-shaped pancake made with fermented rice flour. It improves gut health by providing probiotics through helpful bacteria and yeast. The pancakes are eaten with a vegetable stew or sweetened coconut milk. Appam is made using an Appam pan or Appachatty, a small, rounded, non-stick pan. Thengai Paal, on the other hand, is a traditional Tamil recipe made with milk extracted from fresh coconut. However, store-bought coconut milk serves the same purpose as long as it’s fresh and creamy. Coconut milk provides healthy fats, fibre and nutrients. It also aids in digestion, weight management and heart health. Furthermore, Thengai Paal contains jaggery, which is a good substitute for white sugar. With basic ingredients and an effortless recipe, Appam with coconut milk can become anyone’s go-to meal.

Do you want to try Khushi Kapoor’s favourite dish? Here’s an easy recipe for Appam with coconut milk that will soon become your go-to meal.

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Total time: 2-2.5 hours

Ingredients:

For Appam-

1 cup rice flour

1/2 cup desiccated coconut

4 tbsp sugar

1/2 tsp yeast

2.5 cups warm water

1/2 tsp salt

1 Appam Chutti

For Thengai Paal-

2 cups of coconut milk

1 cup warm water

1 tsp cardamom powder

3 tbsp jaggery

3-4 rose petals

2 tbsp pistachios

Method:

To make the Appam batter, add yeast and two tablespoons of sugar in a small bowl. Add half a cup of water and mix the ingredients. Let it rest for 10-15 minutes for the yeast to activate. Now, take another bowl and add rice flour, desiccated coconut and two tablespoons of sugar to it. Mix the ingredients well and transfer them to a blender jar. Add two cups of warm water to the jar and blend the mixture. Transfer the liquid batter to a bowl and add the yeast mixture. Combine the mixture by stirring properly. Cover the bowl with a cloth or a lid and let the mixture rest for 1-1.5 hours. Once the batter is fermented, add salt to it. Stir the mixture to combine the ingredients.

Now, heat the Appachatty on a medium flame and grease some oil on its insides. Take 3/4th of the batter in a ladle and place it in the Appachatty. Lift the utensil and swirl the batter nicely so it spreads around, leaving the remaining batter at the centre to get puffed up. Keep the utensil back on the flame and cover it with a lid. Let the batter cook for 40-50 seconds on a medium flame. Take the lid off to check its progress. Grease the sides again with some oil and increase the flame to medium-high. Once the batter starts to leave the sides of the utensil, transfer the appam to a plate.

To make Thengai Paal, add half a cup of warm water to one cup of coconut milk. This will dilute the creamy milk and make it thin. Give a quick mix and let it rest. Keep the other cup of thick, creamy coconut milk separate. Now, heat a saucepan on a medium flame. Add jaggery, water and cardamom powder to the saucepan and stir the mixture. Once the jaggery starts to melt, add a cup of thin, diluted coconut milk. Heat the mixture for 2-3 minutes on a low flame. Now, add a cup of thick, undiluted coconut milk and cook it for 3-4 minutes. Once the milk comes to a slow boil, turn off the heat. Transfer the sweetened coconut milk to a bowl and garnish it with rose petals, cardamom powder and pistachios. Thengai Paal is ready to be served with the hot, delicious appam. 

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