Vellayappam

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Vellayappam is one of the speciality breakfast items of Kerala. Appam looks like Dosa but differs from Dosa in the way the batter is prepared and the method used to cook in a pan.

Most crucial thing in making appam is the making of soft fermented batter. More the softer and fermented the batter, better will be Appam. Also, Appam comes out best when made in the specific pan used for Making Appam.

Ingredients
Basmati Rice - 1 cup (usually in Kerala, we use long white rice)
Urad Dal (Uzhunnu) - 1 tbsp
Yeast - 1 tsp
Coconut - 1/4 cup
Cooked Rice (any) - 1/4 cup
Jeera - 1 tsp
Shellots - 1 or 2
Sugar - 2 tsp
Salt for taste

Preperation Method

Making Batter -
1) Soak basmati rice and Urad dal for atleast 6-7 hrs
2) Grind basmati rice and urad dal into a fine batter.
3) Add coconut, cooked rice, shellots, yeast, jeera to the batter and grind.
4) Move this to a vessel and keep it in room temp for min 8-10 hrs. (make sure the vessel is big enough because the batter will rise up because of yeast fermentation)

Making the Appam-
1) Add sugar 10 min before you start making Appam. (Sugar will make the Appam crispy and sweet)
2) Heat a pan (preferrably pan used specifically for making Appam. If not, use a pan which is not having a flat surface).
3) Take batter in a big spoon and pour it in the center of the pan. Then take the pan of the burner and rotate it to spread the batter to the sides. (Make sure when you rotate, the batter remain thick at the center and sides are thinner. Do not spread the batter using the spoon).
4) Do not turn the Appam upside down.

Remove the Appam from the pan and serve hot :-