When I was a child, mom used to prepare vellappam almost all sundays, she used to serve it with beef stew or egg curry.Vellappam is also made during any occasions or festivals like christmas,easter etc...this is usually made in a deep bottomed pan specially designed to make the appams so that the centre of the appam is thicker than the ends.Here I have made it on a flat nonstick pan.Here is the recipie...
Half coconut grated
Yeast- 1/2 tbsp ( I use DHCL instant yeast)
Coconut water-obtained from 1 coconut.
Baby onions-3
Boiled rice-handfulSalt and Sugar to taste.
Lukewarm water-1/2 cup
Directions
Soak Rice for 3-5 hours.
Grind all the grated coconut along with rice,chopped onions and coconut water.
Add boiled rice to the above mixture, and grind thoroughly.
Mix yeast and sugar in warm water and allow it dissolve. Once it starts frothing, add it to the above mixture.Also add salt to taste.
Let it ferment for 5-8 hours.The consistency of the batter should be in such a way that when poured into the pan and tilted in all directions should spread to form a circle, but not too watery.Do not use a spoon to spread.
Heat a pan and pour the batter on it with spatula, and as stated above tilt the pan in all directions to get a circle and cover the pan until it gets cooked.Serve hot with kadala curry, beef stew or fish molee.
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