Name: Vellayappam(Pancake with coconut) recipe by Ashitha Sreejesh at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1. Raw Rice - 2 cups; 2. Cooked rice - 1/2cup; 3. Shallots - 3 to 4; 4. Cumin seeds - 1/2tspn; 5. Grated coconut(fresh/dry)- 5 to 6 tsp; 6. Yeast - 1tspn; 7. Sugar - 1tsp(activating yeast option); 8. Oil; 9. Salt to taste

Ingredients Serving: 3

1. Raw Rice - 2 cups
2. Cooked rice - 1/2cup
3. Shallots - 3 to 4
4. Cumin seeds - 1/2tspn
5. Grated coconut(fresh/dry)- 5 to 6 tsp
6. Yeast - 1tspn
7. Sugar - 1tsp(activating yeast option)
8. Oil
9. Salt to taste

Instructions

1. Soak the rice overnight or at least 4-5 hours. Transfer the rice to a grinder together with the cooked rice and grind to make a batter.
2. The batter shouldn`t be too watery. Transfer the batter into a bowl.
3. Use the same jar for coarsely grinding the coconut, shallots and the cumin.
4. Add into the batter and mix
5. Activate the yeast by mixing yeast and sugar to warm water. Once the yeast starts to get foamy pour it over the batter
6. Mix everything well and set aside the batter to ferment. It may take 5-6 hours.
7. Take a non-stick pan and heat it over low/medium heat.
8. Add salt to the batter.
9. Pour a laddle full of batter and leave the batter to shape by itself. You don`t need to spread the batter.
10. When pores starts to appear on top of the appam turn over and cook the other side.
11. When the appam starts to get lightly golden brown color then it means appam is done. Repeat the same process with the remaining batter.
12. Enjoy appam with veg stew/chicken stew etc.

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