Vellayappam/Aappam

It is a typical Kerala item which comes in the category of pan cakes.

The Ingredients:-

Raw rice 1 cup, grated coconut ½ cup, cooked raw rice 1 table spoon, dry east 1 tea spoon, salt to taste (3/4 tea spoon), sugar 2 to 3 tea spoons, baking powder 1 pinch(optional) and water 1 cup.

Method:-

Grind all the ingredients in a mixer to a nice soft paste add 1 1/2 cup water to the batter. The batter should be a little more light than the dosa batter. Let it rest for 6 to 7 hours to ferment.

Keep the flat shallow kadai (aappa chatty) in the stove. When the kadai is hot reduce heat and pour 1 ½ ladle of batter in the kadai and rotate the kadai slowly so that the batter spreads to the inner sides of the kadai and then place the lid on the kadai and cook for two minutes. Within two minutes open the lid and see if aappam is cooked. Remove the cooked aappam gently from the kadai and place it in a flat plate. In the same way cook the remaining batter also. It is good if served hot with potato stew/rajma/kidney pea curry/even coconut milk mixed with sugar.