VELLAYAPPAM

Vellayappam (velleppam) is a first cousin of paalappam. Both are made with raw rice, coconut and yeast/ toddy. Both paalappam and velleppam are referred to as kallappam also since they are traditionally  prepared using "kallu" (toddy). Raw rice is soaked, drained and powdered and mixed with "kurukku"and toddy and kept overnight to ferment. Coconut is ground to a paste with small onions and cumin seeds and mixed into the batter 1-2  hours before making the velleppam .

INGREDIENTS

1. Raw rice - 1 1/2 cup
2. Coconut (scraped) - 1/2 cup
3. Ulli (small onion) - 2
4. Cumin seeds (jeerakam) - 1/2 tea spoon
5. Sugar - 1 table spoon
6. Yeast - 1/2 tea spoon
7. salt
8. Nallenna (sesame oil)

METHOD

1. Wash the rice well (6-7 times) Soak for 2 hours. Grind it with minimum water for 20 seconds.

2. Take 1 table spoon of batter from the jar . Mix it with 11/2 cup water and cook till the thick porridge like "kurukku" is obtained Allow to cool. (this can be replaced by cooked rice ground to a paste.)

3.Grind the rice well. Add sugar, salt, cumin, coconut, onion and enough water and grind again. Finally the "kurukku "is added and mixed well.

4. Transfer to a bowl, add the yeast and mix well with hand. Keep in a warm place. If instant yeast is used the batter will rise in an hour Otherwise it will take 6-8 hours
5. Heat a tava, smear it with sesame oil and spread 1/2 cup of batter with a spoon. (Do not spread it too much The appam should be thick.) Increase the heat and cover the appam. When the upper side is dry flip the appam. Lower the heat and allow to cook for 10-15 seconds