Friday, December 11, 2015

Vellayappam \ Fermented rice crepe

Vellayappam is any Malayali's favorite breakfast. It is made with fermented rice batter. This mildly sweet crepe goes very well with stew or chicken curry or egg curry.

  1. Raw rice/ Pachari - 2 cups
  2. Cooked rice - 3/4 cup ( i have used rice made with ponni rice/ basmathi rice and sona masoori.)
  3. Coconut shredded - 1 cup
  4. Sugar - 2 tbs
  5. Instant dry yeast - a pinch (less than 1/8 tsp)
  6. Salt to taste
  7. Baking soda - 1/4 tsp
Vellayappamchatti/Pan used for making appam

  1. Soak raw rice for 1-2 hrs in water
  2. Grind the soaked rice in a grinder or good blender till it is almost smooth. It is ok to have some sandy feeling when squeezed between your fingers
  3. Add coconut, cooked rice, salt and sugar and grind well. The consistency of the batter should be thinner than pancake or dosa batter
  4. Add yeast and mix well
  5. Keep it in a big bowl for fermentation overnight. (6-8 hrs depending on the temperature).Batter will rise more than double the initial volume.
  6. After fermentation, mix it again using a laddle and store it in fridge if you are not going to make appams that time.
  7. 30 minutes before making appams, add baking soda to the batter and mix well.
  8. Laddle batter to an appamchatti or any non stick pan of similar shape and swirl it to make thin layer on the sides of the pan
  9. Close the pan and cook on medium flame till sides slightly browned and crisp
  10. Move appam to a serving tray and repeat the same with rest of the appams.
I am linking this post to FiestaFriday#98 co-hosted by Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.

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