Monday, June 21, 2010

Vellayappam-Kottayam Style

Rice Flour: 1 1/2 cup
Grated coconut: 3/4 cup
Cooked Rice (for kappi): 1/2 cup
Cumin seeds: 1 tsp
Shallots chopped: 4-5 pcs
Sugar: 1 tbsp
salt: 1 small pinch
Yeast: 1 1/2 tsp
Water: 1 cup

Dissolve yeast in 1 tbsp water. Grind cooked rice and grated coconut to a smooth paste and add to the rice flour. Add the dissolved yeast and 1 cup water to the mixture. Mix well with hands. Keep the batter overnight in a warm place to ferments. Grind shallots and cumin together in a grinder and add to the batter just 5-10 minutes before making appam. Add salt and sugar, mix well. Heat a non stick pan, pour a big spoon batter to the centre and spread lightly. Allow it to cook until holes have formed. Flip the appam and cook on the other side for 2-3 minutes. Serve hot with Veg Stew.