Vellayappam

INGREDIENTS:

Raw Rice - 2 cups

Water -1/2 cup

Cooked Boiled Rice - 1/2 cup

Grated Coconut - 1/2 cup

Yeast - 1/2 tsp

Sugar - 1/2 tbsp(As required)

Salt - As requiredMETHOD:

• Soak raw rice in water for 2 hours.
• Drain water from rice, wash and grind it with fresh grated coconut , cooked rice and enough water to a medium consistency(adjust with water).
• Meanwhile add the yeast to 1 tbsp of warm water and 1/2 tsp sugar, mix well and keep for 5 minutes and then add it to the rice- coconut  batter.
• keep it overnight at a warm place for fermenting.
• Next day add salt and sugar to the fermented batter(you must see the batter bubbled up) and mix it well.
• If the batter is thick ,adjust with milk to get the consistency of dosa batter.
• Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil/Ghee.
• Pour a ladleful of the batter into the  Appam Kadai and slowly rotate the kadhai in a circular motion so that a thin layer forms on the sides while the middle remains thick.
• Cover and cook for a minute, remove the Vellayappam when the sides starts turning to golden color and the middle fluffy part is cooked.
• Repeat for the remaining batter to make to make more appams.
• Eat Vellayappam warm with Stew/coconut milk/chicken curry/Kadala curry/Egg curry.

NOTES:

• If you do not have cooked rice, take 1 tbsp of row rice flour, and add that to 1/2 cup of boiling water to form a thick liquid and add to the main batter.
• Before adding batter to the pan , check if the pan is hot enough by splashing water, once the batter pour to the pan , reduce flame  to low.
• If you do not have a vellayappam pan, use regular dosa pan.
• Pan must be covered with lid immediately after  pour  the  batter and slowly rotate on circular motion.
• Vellayappam goes very well with all  hot or sweet curries.