Vellappam

Vellappam

2 cups (1/2 kg) Rice (kachha chawal)

1 tbsp Urad

1- 2 cups Coconut water (or Toddy)

8 tbsp Sugar

1 tsp Salt, as per taste

If toddy is not available, put 4 tbsp sugar in the coconut water and keep it for 2-3 days for fermenting. It will taste like toddy.

Soak rice in water for 3-4 hrs. Drain water completely and make paste in mixie with very little water. Add 1-2 tbsp cooked rice while making paste (optional). Tender coconut may also be added while making paste. Add half of the coconut water while making paste.

Take 2-3 tbsp of this rice paste. Add 1 cup water in it and cook on low flame till it becomes a thick paste. Cool it. Dilute this paste with coconut water and make a smooth consistency. Add this paste into the remaining batter and mix well. Also add 4 spoons sugar and 1 tsp salt into this mixture and mix well. The batter should be thicker than dosa batter. Keep this batter overnight, for fermenting.

In a non-stick pan (or appa chatty), pour batter and spread by turning the pan. Close the lid. When done, remove from fire. Do not turn the appam. Serve hot with red coconut chutney or chicken curry.

Vellappam (My sisters recipe)

Soak 2 cups rice and 1 tbsp urad in water for 6-7 hrs. Add salt and make paste (like idly batter). Soak 20-25 granules of yeast in 1 tbsp lukewarm water and 2 tbsp sugar. At night dilute yeast properly with sugar and add into the appam batter. Leave overnight for fermenting. Make appam in appam chatty or regular non-stick pan. Serve appam with chutney, chicken/mutton curry or chana masala.

Vellappam (my aunt's recipe)

1 cup kacha chawal

2 tbsp cooked rice

¼ tsp baking soda

2 tbsp grated coconut

1 cup coconut water

Soak rice for 5-6 hrs in water. Grind along with coconut water, grated coconut and cooked rice. Keep overnight for fermentation. Before making appams, add cooking soda and salt and mix well. Make soft appams in appamchatty.