Vellayappam Recipe with Yeast

Ingredients

• 2 cups raw rice ((pachari))
• 1 cup cooked rice ((basmati))
• 1 cup grated coconut
• 1 tsp instant yeast
• 2 tsp sugar
• salt to taste
• 2 cups water

Instructions

1. 1

   soak: Rinse and soak the raw rice in plenty of water for 4 to 6 hours or overnight.

2. 2

   grind: To a mixie or grinder (powerful blender), drain and add the soaked raw rice, cooked rice, grated coconut, instant yeast, sugar and salt. Add half of the water to initially and grind until smooth and thick.

3. 3

   ferment: Pour the batter into a large deep bowl (it’ll rise!). Make sure to add the remaining water and stir well. Cover loosely and leave in a warm place for 6–8 hours or overnight. It should double up and look bubbly on top. A good sign that fermentation worked!

4. 4

   Heat a well-seasoned flat dosa pan or appe pan on medium heat.

5. 5

   cook: Stir the batter gently. Pour a ladleful of batter in the centre and let it spread on its own. Let it cook undisturbed until you start seeing holes forming. Cover with a lid and cook until the surface looks set. No need to flip! Note: These appams are meant to be soft and pillowy with holes all over and may not feature the crispy lace edges! Check the post for other methods of pouring.

6. 6

   store: As you cook each appam, place them scattered on a tray. Do not stack them right away. This helps prevent them from sticking to each other while they’re still hot and steamy.

7. 7

   Serve these pillowy soft appams with Kerala style stew or egg curry or just dunk in sweetened coconut milk for a nostalgic bite!