Vellappam Recipe
If you're a fan of South Indian cuisine, you may have tried vellappams - a type of fluffy, fermented rice pancake that's perfect for breakfast or as a snack. Making vellappams at home may seem daunting, but with this easy-to-follow recipe.
Equipment
- 1 bottom vessel
- 1 Mixer Grinder
- 1 Kadhai
Ingredients
- 2 Cup Raw Rice Soaked in water for 4 hours
- 1 Cup Freshly Grated Coconut
- 1 Cup Poha Soaked in water for 15 mins or you may use cooked rice
- 1 Cup Coconut water
- Thin & Thick Coconut Milk
- Salt as per taste
Instructions
- vellappam recipe ingredients
- To make the batter for dosa, grind all the ingredients until they have a smooth, consistent texture.
- If the mixture is too thick, add water to achieve a smoother texture.
- Allow it to rest and ferment for a good 8-10 hours.
- After 10 hours of rising, the batter is perfectly sour and ready to make soft, fluffy appams.
- The batter has a frothy texture and is fully fermented. Use a spatula to mix it thoroughly.
- You can optionally add thin coconut milk or use water instead.
- Please add salt to your dish according to your desired taste.
- To begin, take a thick bottom kadhai. Grease it, then pour the batter into the Centre of the kadhai.
- Hold the ends while wearing gloves or using a cloth as demonstrated to swirl the kadhai.
- Set the stove to medium heat and leave it on for one minute.
- Next, place a lid over the dish and cook on medium heat for 2-3 minutes.
- Carefully loosen the grip on all sides and move them onto a plate.
- To enjoy Vellappams, pour thick coconut milk over them and serve while hot.
