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.

INGREDIENTS:
Raw rice: 1 cup
Cooked rice: 1/2cup
Coconut: 1/cup
Cumin seeds: 1 tsp
Shallots: 6
Yeast: 1/tsp( instant)
Sugar: 1 tbsp
Salt to taste

METHOD:

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.

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