Ingredients
- Raw Rice – 2 cups
- Cooked Rice – 3/4 cup
- Yeast – 1.5 to 2 teaspoon
- Sugar – as needed
- Salt – to taste
- Thick Coconut Milk – 1/2 cup
- Water – as needed
How to make vellayappam
Soak the rice for atleast 6 hours or leave it overnight.Wash and drain the rice and keep aside.Dissolve the yeast and 1 tbsp sugar in 1/2 cup of lightly warm water. Keep it aside for ten minutes until it foams.Next, you need to grind the rice in several batches. Grind around two handfuls of raw rice along with a few tablespoons of cooked rice and very little water.Grind until you get a smooth batter.Transfer the batter to large bowl. Continue doing this with the remaining rice.While grinding the last batch, add the yeast solution to the mixie.Leave the batter in a warm place for 6-8 hours. Enusre that the bowl is large enough to prevent the batter from overflowing after fermentation.The batter would have risen after fermentation and will look foamy. Stir the batter and check the consistency. Add 1/4 – 1/2 cup of coconut milk to make a batter of medium consistency. If the batter appears thin after fermentation, skip the coconut milk.Add sugar as per desired sweetness (3-4 tbsp) and salt to taste. Mix everything together.Heat the vellayappm pan or a thick bottomed pan with a lid. Add around 1 large round spoon of batter when hot, and swirl around the pan and close the lid and cook at lower temperature. Remove the Vellayappam from the pan when the sides starts turning to golden color.
Eat while warm with Stew/coconut milk/chicken curry/Kadala curry/Egg curry.
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