Vellaiappam.

Vellaippam oe Appam (Aappam in Tamil) is made in various ways. I am posting one of the ways which I regularly follow. This is a very favourite breakfast item in Kerala. Oflate people have started including this for parties also.

Ingredients:

Raw rice – 250 grams

Coconut – 25 grams

Yeast – 5 grams

Sugar – 5 grams

Salt to taste.

Method:

• Soak the rice for about 4-5 hours.
• Heat half a glass of water. The water should be luke-warm and not hot.
• Add sugar and yeast and mix well. In a few minutes time you should start seeing the yeast rising up.
• After about 10-15 minutes froth will be formed.
• Grind the rice and coconut into a fine paste.
• Mix the yeast water and leave it aside for about 6-8 hours.
• The batter should have fermented and risen up.
• Just before making the appams ad salt and mix well.
• The batter should be little thin unlike the dosa batter.

• To make appams you need a appachatti which is actually a shallow bottomed kadai.
• Heat the appachatti.
• Pour one ladleful of the batter and rotate the appachatti so that a thin layer forms on the sides and the centre is bit thicker.
• Cover and cook. Appam is cooked only on one side.
• The middle part will be fluffy and the sides would be crisp and thin.

Serve delicious velaiappam with stew.