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Vellayappam

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Fermenting Time 8 hours
Servings: 15 Vellayappam
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 Cup Idli Rice
  • 1/2 Cup Coconut
  • 1 Cup Cooked Rice
  • 1 tsp Yeast
  • 1/2 tsp Salt
  • 1 tsp Oil To brush the pan

Method
 

  1. In a large bowl take 2 Cups of Idli Rice and soak for 6 to 7 hrs.
  2. After 6 to 7 hrs of soaking, transfer the soaked rice to a blender. Add required water and blend to a smooth batter.
  3. Take the batter out to a large vessel.
  4. Now add 1/2 Cup grated coconut to the blender along with 1 Cup cooked rice and blend adding required water.
  5. Add this mixture to the Rice batter and mix.
  6. Add Salt.
  7. Mix well making sure everything is combined well.
  8. Cover and ferment the batter for 8 hours.
  9. Meanwhile soak 1 tsp of yeast to hot water. Yeast will get mixed to the water. Keep this mixture aside as we need to add this to the batter later.
  10. Once the batter is fermented for 2 hours now pour the yeast mixture to the batter and mix well.
How to cook Vellayappam in griddle
  1. Heat the pan.Once the pan is hot brush little oil.
  2. Keep the heat to medium and and pour a ladleful of batter.
  3. Spread out in a circular motion slightly thick than regular masala dosa.
  4. Wait for bubbles to appear on top of the Vellayappam and then cover the pan and cook for a min.
  5. Vellayappam will get completely cooked from the top in presence of steam.
  6. Enjoy vellayappam with chutney and Potato stew.

Notes

If you plan to soak the Rice at 11.00 am in the morning, Grind the rice to batter around 5 pm.