Paal Appam(Paal Pathiri) | Appam with coconut milk & Chicken Curry

Paalappams (crepes) usually refer to the appams of Kerala speciality which are made using coconut milk and rice flour fermented using yeast.And the traditional paalappams are done in the appachatti or a wok or a nonstick kadai with a depth so that once you pour a ladle of batter into it you can swirl it around and it forms  beautiful laces.Paalappam in the literal meaning means appams made using coconut milk and so I named this recipe to as paal appam(paal pathiri).Unlike the traditional one, this is quite an easy way of preparing appams using all purpose flour and no grinding ,no fermentation required.The recipe credit goes to my friend,Saleena.She told me the recipe and I just tried this out and we loved it.I didn't have an  appachatti so I prepared in a simple non stick frying pan just like I prepare dosas.These are melt in mouth soft appams which you keep on nibbling without even knowing the numbers with the perfect non veg combo!!

Related Post : Laced Rice Pancakes | Traditional Paalappam

Ingredients
For paal appam/paal pathiri
all purpose flour/maida  1 1/2 cups
egg 1
salt as required
coconut milk thick 1/2 cup
baking soda a pinch


for Chicken curry
chicken boneless or with bones 1 lb
onion 2 1/2 medium sized sliced
tomato 2 chopped
ginger garlic paste 1 tsp each
cilantro 3-4 sprigs chopped
chilly powder 1 1/2 tsp
coriander powder 1 1/2 tsp
garam masala / chicken masala 1 tsp
pepper powder 1/2 tsp
coconut milk 1/3 cup thick (optional)
salt
oil 3 tsp

Method
FOR PALLAPPAMS-
-Lightly beat in the egg and Prepare a batter using the listed ingredients for pallappam.The batter should be thin enough so that it can be swirled around in the *appachatti (refer notes) or the non stick pan .
-Heat an appachatti or a non stick pan on mdium heat,pour a ladle of batter and swirl it round as thin as possible .(Do it as soon as possible as unlike other appams this has eggs and so sticks faster to the pan.)
-Flip both sides till light brown and its done.Repeat for other appams.Serve it hot!!

FOR CHICKEN CURRY-
-Wash and clean the chicken pieces.Drain the excess water ,keep aside.Marinate using half of the spice powders ,salt except garam masala  for 2 hours.
-Heat oil in a kadai and saute the onion till golden brown,add in the tomatoes.
-Add in the ginger garlic paste.
-Add the spice powders on low flame and  put the chicken pieces.
-Cover and cook for 15 minutes.
-Uncover the lid ,check salt and spice powders.Wait till the gravy thicken aropund 10 minutes.
-Garnish with cilantro and add in coconut milk if its spicy or the gravy is too thin.
-Serve hot with pallappams!!

Notes
* You can replace the all purpose flour with wheat flour  if you are very much health conscious, but it may not be very thin and so soft.
* If you prepare it in a non stick kadai or appachatti ,you can appreciate the laces and more softer too.
* You can do these in the nonstick pan but make sure you more just like for masala dosas thin.

Sending this to The Kerala Kitchen event hosted by Fajeeda @ Faji's Hot Pot