Vellayappam

Some people like me dislike the taste of yeast in certain dishes and this traditional breakfast item of Kerala is mostly prepared either using toddy or yeast . Here is a version where you dont have to use either if you dislike its taste, but only if you dont feel guilty of using sugar :)


Recipe of vellayappam 


Idli rice- 2 cups
Grated coconut- 3/4 cup- 1 cup
Paper aval ( very think beaten rice)- 3/4 cup
Sugar - 1/3 cup
Tender coconut water ( if not water)


Method


Wash and soak the rice for about 3-4 hours. Soak the beaten rice also for about 15 minutes. Grind it well in a grinder or mixer to a very fine paste. You can grind the coconut and beaten rice separately and then mix with the rice batter. Grinding of all the above is done preferably in tender coconut water for better results if not water will also do. Add in the sugar, mix thoroughly and let it ferment for about 7-8 hrs. 
Once the batter is fermented heat up the appam pan ( this pan is shaped like a shallow kadai available in both iron and non-stick material) , smear a little oil , preferably sesame oil and pour a ladle of the batter and just swirl around lifting pan . You will see that the sides of the pan would be slightly coated with the batter and the remaining batter falls to the middle of the kadai.
Cook in low med heat covering it with a lid. Remove from the kadai once it is cooked. You dont have to flip over and cook the other side.
Have it with your choice of veg or non-veg curry . Done!

Enjoy Cooking !!