Vellayappam

Vellayappam

Ingredients

1. Rice Flour -  2 cups
2.  Yeast – 1 tsp
3. Sugar – 3 tbsp
4. Rava (Semolina) – 2 tbsp
5. Thick Coconut Milk – 1/2 to 1 Cup (I use Canned Coconut Milk)
6. Water – As needed
7. Salt – to taste

Batter Preparation

1. For making Rava Kurukku (Semolina Paste) which is a thick paste, take 2 cups of water in a saucepan and add 2 tbsp of rava (semolina). Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture changes to a thick paste, remove it from heat and allow it to cool.
2. In a big bowl, combine 2 cups of Rice Flour, 3 tbsp Sugar, cooled Rava Kurukku (Semolina Paste), 1 tsp Yeast along with 1/2 cup Coconut Milk and a pinch of salt. Add around 1/2 to 1 cup water or more and whisk everything to form a smooth and thick batter. The batter should be thick because after fermentation it will rise and become thinner in consistency.
3. Leave the batter in a warm place for around 1-2 hours and allow it to ferment.

How To Make Vellayappam

1. Heat a flat Non Stick Tava or griddle and pour a ladle full of batter. Do not spread the batter with the ladle.
2. Cover with a lid and allow it to cook on medium heat for around 2-3 minutes. 
3. Turn the appam and cook the other side till it is slightly brown.