Vellappam

Ingredients:

Raw rice           - 2 cups (for 6 appams)

Beaten rice (avalakki)   - ¼ cup (You can substitute this with cooked rice)

Yeast   - 1 tsp

Grated coconut -3/4 cup

Baking soda     - a pinch

Sugar   - 2 level tbsps

Salt      - a pinch

Method:

-         Soak the rice and beaten rice for six hours.

-         Grind the soaked rice (with water just in level with the rice), with yeast and coconut into a smooth paste.

-         Keep it for 4 hours to allow it to ferment.

-         Add the sugar, salt and baking soda. Mix well.

-         To make the appams, keep an iron (or non stick) kadai on low flame. On the iron kadai, smear sesame oil well all over the inside surface

-         Remove the kadai from the fire, pour a large ladleful of the batter, rotate the kadai to spread it into a round, keep over the flame.

-         Cover the kadai with a lid and let the appam get cooked.

-         Remove and serve with egg curry, vegetable stew, sweet sauce or black chana curry.

-         Whenever I make appams, I love to have one with an egg in its center. To make this, after you have spread the batter in the kadai, put it over the flame and very gently break an egg and let it slide into the center of the batter. Cover with a lid and let it cook.

6 -2-2022

This time I changed the recipe a little, it gave softer appams. I ground the 2 cups soaked rice and 2 tablespoons of beaten rice along with ¾ cup grated coconut and 1 teaspoon sugar. Warmed 1 tablespoon milk and 1 tablespoon water, added 1 ½ teaspoons of yeast and allowed it to proof. To the ground batter this was added, along with a pinch of salt and mixed well. After fermentation overnight, added a pinch of baking soda and 2 tablspoons of sugar, mixed well and made appams. 

Appam with sweet sauce and black chana curry