Vellayappam

Ingredients

• - soft fermented rice pancake
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

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. 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. Add sugar: Add 1 tsp sugar to the batter. Mix.
4. Test consistency: Batter should be thin — like thin cream. It should spread easily in the appam pan.
5. Heat appam pan: Heat a small appam pan on medium heat. Add a drop of coconut oil and wipe.
6. Pour batter: Pour a small ladle into the centre of the pan.
7. Swirl the pan: Lift and swirl the pan immediately so batter spreads up the sides, forming a lacy rim.
8. Cover and cook: Cover with a lid. Cook on medium heat 2-3 minutes.
9. Check: Edges should be golden and crispy, centre soft and spongy.
10. Serve: Vellayappam is white, lacy and soft. It pairs beautifully with egg curry, stew or coconut milk.