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.