Mar 8, 2009

Vellayappam ( Thiruvananthapuram style )


Step - 1 - Vellayappam batter


Step -2

Step- 3




Step - 4



Step - 5




Makes : 10 – 15


This recipe is without coconut. You need only four main ingredients : Raw rice, left over cooked rice , urad dal and yeast.


Ingredients

Silky raw rice – 1 cup
Urad dal – 1 tablespoon
Cooked rice : 2 tablespoon
Water for grinding
Non stick appachatty for making vellayappam

Ingredients for yeast solution

Active dry yeast – 1 teaspoon
Warm water – 2 tablespoon
Sugar – 2 teaspoon ( mix well warm water and sugar )

Method

Wash and clean rice and urad dal . Soak in water for 6- 8 hours. Grind rice with urad dal and cooked rice in batches ( half of the quantity at a time ). Add 2 – 3 tablespoon water while grinding. Batter should not be too watery….just like ‘’ Idli ‘’ batter. Transfer vellayappam batter to another big bowl / container .

To prepare yeast solution :

Mix 1 teaspoon active dry yeast with 2 tablespoon warm water and sugar. Keep aside for 15 minutes.

Add this yeast solution to vellayappam batter , mix well and keep aside for fermentation for 8-10 hours or overnight. ( Quanity of the vellayappam batter will be double after fermentation).


Final procedure

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape ( see the photos above ).

5, Cover the appachatty with a lid and cook on low heat till the edges are golden brown. When vellyappam is ready , the edges resembles crisp lace and centre soft. It's a delicious breakfast in Kerala . Traditionally serve with mutta roast ( egg roast )/ chicken curry / stew…..

Here's the recipe of Egg curry ( Mutta curry )
Kerala food festival at ‘’ Seasons “ , The Accord Metropolitan hotel – Chennai

A food festival focusing on Syrian Christian , Travancore , coastal Malabar and Palakkad cuisine. Choose from chemmeen theeyal, kozhi piralan , vattayappam , appam and more

Food festival till March 15 th

Seasons- The Accord Metropolitan Hotel
G N Chetty Road
T Nagar
Chennai
Tel # 28161000

1 comment:

prakash said...

Really well illustrated recipe which works beautifully well. Could anyone suggest a quick way to neutralize a batter that has already gone a bit too sour just before cooking.
Thanks!
Prakash