Wednesday, 21 December 2011
Vellayappam (Traditional fare)
For Christmas breakfast, lace or paal appams are something we can’t do without.But sometimes we’d like a change too. Here’s a very traditional appam that’s good with any meat curry.
Raw rice: 1 cup
Cooked rice: 1/2cup
Cumin seeds: 1 tsp
Yeast: 1/tsp( instant)
Sugar: 1 tbsp
Salt to taste
Soak raw rice for an hour & grind with cooked rice,shallots, cumin & coconut gratings to a smooth paste. (the batter should be of a pouring consistency)
Add yeast, sugar & salt. Mix well & keep in a warm place to ferment.
(Instant yeast takes about an hour, whereas, active dry yeast takes about 6 to 8 hours)
Make small appams (like "Thattu dosas) on a hot tava, cover & cook. Do not turn over.
When done transfer to a plate & make the rest likewise.
Serve with any meat curry.