Vellayappam

Method 1

Ingredients:     Raw rice (Ponny Rice) - 2 cups Cooked white rice - 1 cup Coconut Milk - 1cup Pinch of Yeast      Salt - to taste Cooked Cream of Wheat or "Semolena (Rava)" - 1 Tsp

'Vellayappam', a delicacy from the Kerala cuisine is a laced pancake made of rice and coconut milk.

Preparation

Soak Rice for 1-4 hours. Grind a portion of the raw rice and some of the coconut milk and blend till batter has the consistency of fine grains of sand. Set this first batch aside in large mixing bowl -the larger the better to allow the batter to ferment to double it’s volume. With the second portion of uncooked rice and coconut milk, add the cooked white rice, yeast mixture, cream of wheat and a pinch of salt. Blend this very well and add to the large mixing bowl already containing the blended batter. Set aside this large bowl containing the batter in a warm dry spot.  Let batter ferment for 2- hours or until the batter has doubled in volume.

Heat the non stick Appa Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.

Appam can be served with sugar on top, with coconut milk,  Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.

Method II

Ingredients:     Raw rice - 2 cups Grated coconut - 1cup Pinch of Yeast      Salt - to taste Sugar - 3 tbs

Preparation:

Soak the rice in plenty of water in the morning. Grind the coconut and rice with some water in the evening in to a fine paste. Put the  yeast and mix well. Keep it overnight.

In the morning grease the thick curved pan specially meant for vellayappam (nowadays nonstick pan is also used). Pour 4 dsp of the batter and spread it by rotating the pan once and cook the vellayappam by closing the pan with the lid.