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vellayappam
Raw Rice 1/2 Kg
Coconut 1 grated
Yeast 1/2 tsp
Salt to taste
Sugar 3 tsp
Cooked Rice 1/2 cup
Procedure:
Soak rice for 4 hrs and drain it.Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.
When it is ready to use spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with potato curry </span>
<span style="color:red">vellappam....2. method</span>
<span style="color:blue">Ingredients
2 cups of white rice Half a coconut
1 table spoon of yeast sugar
salt 2 table spoon of cooked rice
Preparation
-Soak the washed rice for 3 to 4 hours. Wash and drain.
-Grind the soaked rice in a blender with just enough water so that the ground material will be thick
-In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU)
-mix seperatly 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
-Grind the coconut to a milky emulsion
-Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
-Allow the mixture to ferment for about 6 hours.
-Add sugar and salt as your taste dictates.You can add a little cocnut milk to adjust the consistancy.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
-Now put the mixture in a warm oven for 2 hours just before you make the Appams
-After it rises DO NOT STIR
Use a cast iron pan and use the same technique that one uses for pancakes
Raw Rice 1/2 Kg
Coconut 1 grated
Yeast 1/2 tsp
Salt to taste
Sugar 3 tsp
Cooked Rice 1/2 cup
Procedure:
Soak rice for 4 hrs and drain it.Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.
When it is ready to use spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with potato curry </span>
<span style="color:red">vellappam....2. method</span>
<span style="color:blue">Ingredients
2 cups of white rice Half a coconut
1 table spoon of yeast sugar
salt 2 table spoon of cooked rice
Preparation
-Soak the washed rice for 3 to 4 hours. Wash and drain.
-Grind the soaked rice in a blender with just enough water so that the ground material will be thick
-In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU)
-mix seperatly 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
-Grind the coconut to a milky emulsion
-Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
-Allow the mixture to ferment for about 6 hours.
-Add sugar and salt as your taste dictates.You can add a little cocnut milk to adjust the consistancy.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
-Now put the mixture in a warm oven for 2 hours just before you make the Appams
-After it rises DO NOT STIR
Use a cast iron pan and use the same technique that one uses for pancakes
z...but it looks amazing!!!..thxn for the recipe aswathy!!! 
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