INGREDIENTS:
- Raw Rice – 2 cups
- Cooked Rice – 1/2 cup
- Grated Coconut – 1/2 cup ( you can use 1/2 cup of coconut milk instead of fresh grated coconut)
- Sugar – 1 Tbsp
- Salt – to taste
- Yeast – 1/2 tsp
- Warm water – 1 and 1/2 cup
- Coconut oil or any other refined for greasing and cooking
METHOD:
- Wash and soak the rice for 3 to 4 hours. Drain it.
- In the large jar of your mixer combine the soaked rice, cooked rice and ½ cup of fresh coconut or coconut milk , 1/2 cup of warm water and blend well till smooth.
- Meanwhile in a small mixing bowl mix together yeast, 1/4 cup of warm water and sugar, mix well and keep for 5 minutes and then add it to the rice- coconut batter (the batter should be of dropping consistency).
- Pour appam batter to a medium to large bowl and cover it and keep it overnight at a warm place for fermenting.
- Next day add salt ( if needed add sugar also) to the fermented batter(you must see the batter bubbled up) and mix it well.
- If the batter is thick ,adjust its consistency with milk or water 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 it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.
- Cover and cook for a minute, remove the appam 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/chickencurry/Kadala curry/Egg curry
NOTES:
- If you don’t have cooked rice, take 1/4 cup of rice flour, and add that to 1 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 don’t 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.
Potato Curry Recipe ::
This is simple and delicious Potato curry. This is a great creamy curry recipe. It is quick and easy to make.
INGREDIENTS ::
- Potatoes – 2, medium sized, peeled and cubed or cut into 2 inch lengthwise.
- Water – 1 cup
- Onion – 1 big, thinly sliced.
- Green Chillies –2 or 4 , slit open lengthwise.
- Salt – to taste
- Turmeric powder – 1 pinch
- Ginger – 1” piece.
- Garlic cloves – 1 nos.
- Drink milk – 1/4 cup
- Coconut oil – 1 tsp
- Chopped coriander leaves – 1 Tbsp (optional)
METHOD:
- Heat oil in a heavy bottomed pan & splutter mustard seeds in it.
- Add crushed ginger, garlic, onion & green chilies and sauté for a few minutes till the onion becomes soft/transparent. Don't allow the onions become brown.
- Add the cubed potato, turmeric powder, salt and 1cup of water , combine everything well. Cover it and allow them to cook.
- When the potatoes almost cooked, add drink milk or coconut milk & bring to boil, reduce heat; simmer and cook for 5 more minutes.
- Check for salt and remove the potato curry from fire.
- Garnish with chopped coriander leaves.
- Optional - Sprinkle 1/2 tsp of pepper powder at the time of serving.
- Serve hot with Appam, Idiappam or Chapatti.
