Vellayappam

Method

1. 1

   Soak and grind rice: Wash 2 cups raw rice. Soak 4-6 hours. Drain and grind with water to a smooth batter. Add salt and ferment overnight.

2. 2

   Add coconut: Blend half cup fresh grated coconut with 3-4 tbsp water to a smooth paste. Add to the fermented batter and mix well.

3. 3

   Add sugar: Add 1 tsp sugar to the batter. Mix.

4. 4

   Test consistency: Batter should be thin — like thin cream. It should spread easily in the appam pan.

5. 5

   Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.

6. 6

   Pour batter: Pour a small ladle into the centre of the pan.

7. 7

   Swirl the pan: Lift and swirl the pan immediately so batter spreads up the sides, forming a lacy rim.

8. 8

   Cover and cook: Cover with a lid. Cook on medium heat 2-3 minutes.

9. 9

   Check: Edges should be golden and crispy, centre soft and spongy.

10. 10

    Serve: Vellayappam is white, lacy and soft. It pairs beautifully with egg curry, stew or coconut milk.