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Sunday, February 28, 2016

VELLAYAPPAM/ KERALA RICE PANCAKES



There are times when we all start cooking one dish while thinking of another. That is how I ended making this dish. Vellayappam is a breakfast dish that is most famous in Kerala and to all the malayalees. 
Here is a fun food fact, kerala is a very small state in India, but it is well known for its huge varieties of  delicious foods like Kappa and Meen curry, Puttu and Kadala curry, Palappam and chicken curry, Vellayappam and beef stew, Karimeen Pollichathu, Mutton Dum Biriyani, Thalassery Biriyani etc.



Vellayappam and other breakfast dishes like palappam, ediyappam, vattayappam etc holds an integral part of Kerala cuisine.

Traditionally Vellayappam is fermented with kallu (toddy). Since toddy is not available now a days, we have a better substitution instead, which is fermenting the batter with yeast.

Vellayappam is a comfort and mind soothing breakfast dish. Me and my family love this so so much that we try to make this appam every weekend. This dish just like all the other keralite dishes holds a special place in our hearts and reminds us of our hometown and brings back a lot of our childhood memories.
Your kids will love this kind of appam as it is very soft and easy to eat.

METHOD OF PREPARATION STEP BY STEP


1.Wash the rice thoroughly under running water. Soak the washed rice in water for 5-6 hours.

2.Then drain the excess water and grind the soaked rice and grated coconut into smooth batter. You can add 2-3 tsp of cooked rice along with rice to make your appam more softer. But I prefer not to add cooked, because cooked rice makes the appam more sticky to the pan.

The batter should be just like the consistency of idly batter. Pour the batter into a large vessel/ bowl. 

3.Take a few table spoons of batter into another pan and pour 1 cup of water into it and boil this batter mix on a medium heat until it turns to a thick paste. Remove from heat and let it cool.

4.In a cup take a little water and add 1 tsp of sugar and 1/2 tsp of yeast to it and mix well. Keep this for 1 minute to get the yeast to rise. 

5.Add cooled thick batter mix and yeast mix into the batter. Add sugar and salt as needed and mix everything well.
Cover and keep the batter for fermentation for at least 8-10 hours.
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6.Mix the batter well with a spatula.
Heat a non-stick pan and spread a little oil and pour 1 ladleful of the batter. Spread a little. Cover and cook for 1 minute. Then flip the appam and cook the other side.

SERVE HOT WITH STEWS
ENJOY!!!

Hope you like it
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Previous Recipe: SPINACH LAYERED PARATHA (PALAK PARATHA)

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Location: Amma's Kitchen

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