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.
- Raw rice/ Pachari - 2 cups
- Cooked rice - 3/4 cup ( i have used rice made with ponni rice/ basmathi rice and sona masoori.)
- Coconut shredded - 1 cup
- Sugar - 2 tbs
- Instant dry yeast - a pinch (less than 1/8 tsp)
- Salt to taste
- Baking soda - 1/4 tsp
|Vellayappamchatti/Pan used for making appam|
- Soak raw rice for 1-2 hrs in water
- 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
- Add coconut, cooked rice, salt and sugar and grind well. The consistency of the batter should be thinner than pancake or dosa batter
- Add yeast and mix well
- 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.
- After fermentation, mix it again using a laddle and store it in fridge if you are not going to make appams that time.
- 30 minutes before making appams, add baking soda to the batter and mix well.
- 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
- Close the pan and cook on medium flame till sides slightly browned and crisp
- Move appam to a serving tray and repeat the same with rest of the appams.