Vellappam is prepared for breakfast or dinner on special occasions in Kerala. There are regional variations of this easy-to-prepare recipe.
What you need:
Raw rice: Three cups
Grated coconut and boiled rice: Half cup each
Sugar: Half Tbsp
Salt: To taste
Cooking instructions:
Wash raw rice and soak for three hours. Grind soaked rice along with grated coconut. Mix salt, sugar and coconut water with the ground flour. Set aside for 8 – 12 hours. Pour a ladle of flour in an appa kadai and tilt so that the flour spreads and expands along the edges. Close with a lid and cook on slow fire. Do not turn over the vellappam. Remove it gently and serve hot with channa, coconut milk or egg curry. You can also add a quarter cup of yeast and set aside for half an hour instead of 12 hours.
Rahini Karthik is lecturer in management studies at Bishop Heber College, Tiruchi. She loves trying out new recipes and enjoys preparing traditional Kerala recipes along with her sister-in-law, her food mentor.
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