This is the second pending post I was talking of last time. It’s a traditional recipe from Kerala and one of my all time favourite. A good vellayappam is soft and spongy and a little thick at the centre with a thin crispy lace around.
It’s from my mom that I learned this recipe. I have heard and seen others using different methods for the fermentation process. I have used yeast while some replace it with fresh coconut water or some even reserve a little from the fermented batter for fermenting the batter the next time they make it.
Vellayappam mostly appears on breakfast table accompanied with chicken or vegetable stew. But I personally prefer having it with coconut milk and sugar.
Servings : 4 persons
VELLAYAPPAM (RICE AND COCONUT PANCAKES)
- White Rice – 2 cups
- Cooked rice – 1 cup
- Shredded Coconut – 1 cup
- Yeast – 1 tsp
- Sugar – 2 to 4 tbsps
- Salt – to taste
- Lukewarm water – 1/4 cup
- Wash and soak white rice in water for 2 hours.
- Grind the soaked and drained white rice, cooked rice and shredded coconut with about 1 1/2 to 2 cups of water to form a smooth batter of medium consistency.
- Dissolve the yeast in 1/4 cup of lukewarm water and allow it to rise.
- Then add the yeast and sugar into the batter, mix and allow to ferment overnight (if placed in a warm place it will ferment sooner).
- Add salt to the fermented batter and mix well.
- Heat a vellayappam pan (a very shallow wok) and pour a ladle full of the batter into the pan. Use the ladle to spread the batter with quick circular motions. (Do not spread all of the batter on to the sides, allow a little extra amount of batter to remain at the centre so that you get a thick and spongy centre).
- Cover and cook till you see the edges turning golden.
- Transfer from pan onto a plate (If you experience difficulty in getting the vellayappam out of the pan, grease the pan slightly before pouring batter for the next one).
- Serve with your favourite curry!