- Jun 6, 2020
- 1 min read

Vellayappams

1.Raw Rice/Basmati -2 cups

Soak this for 4-5 hours.

2.Coconut scraped-3/4 cup

Sugar-1/4 cup

Salt to taste

Yeast-1 tsp

Grind this together with little water .Add half of the soaked rice to this and grind to a smooth paste.Remove to a big vessel.Now grind the remaining rice by adding enough water to a smooth paste.

3.Cooked Rice-3/4 cup

Add to the above and grind to a paste.Add to the set aside batter and stir in.The batter should be thick.(not as loose as Palappams batter). Cover the bowl with a lid and set it aside for it to rise.The batter will rise in 3-5 hours depending on how hot/cold your kitchen is.

Once risen pour a small ladle of batter on a hot nonstick pan and cover it with a lid. If your pan is big you can cook 3 small vellayappams at a time.Once the bottom is lightly browned just flip it and let it cook through.Remove it.Vellayappams are ready to serve with some veg or non veg stews or curry.

Note:U can add 1/4 tsp jeera and 3-4 shallots while grinding the coconut if you like.

If you don’t want to flip the Appams and cook just cook the vellayappams covered with lid on medium heat

until cooked through .