Vellayappam – A tasty breakfast dish, goes well stew or veg and non vegetarian gravy dishes. Recipe
and shape of vellayappam may varies from place to place in Kerala.
Ingredients
Please use same measuring cup to measure rice and grated
coconut.
2 cups raw rice (
good quality pachari ) (Please measure in Indian standard measuring cup of 200
ml / 8 oz capacity)
2 tablespoon sago (sabudana)
3 cups water (to soak rice)
2 tablespoon leftover cooked and cooled rice
1 cup grated coconut
1/2 teaspoon jeera (cumin seeds) optional
4 cloves garlic (optional)
1/2 teaspoon jeera (cumin seeds) optional
4 cloves garlic (optional)
½ teaspoon salt
To prepare Appam batter:
Wash and clean rice
and sago. Soak raw
rice and sago (sabudana) in 3
cups water for 5 hours. Drain out water.
Grind soaked raw rice – sago, cooked rice, jeera, garlic cloves (optional) and grated coconut together in a mixer in 3 batches. Batter should not be too watery. One can add
1/4 cup water (3/4th level of rice and
other ingredients) when grinding.
Transfer this batter into another vessel and mix with it salt.
Stir the batter nicely with a thick ladle.
Fermentation of vellayappam batter can be done in 3 different
methods. That’s with yeast, Eno fruit salt and cooking soda (appamsoda). Please select either of the method.
1, With yeast (To prepare yeast solution)
1 teaspoon dry yeast
Warm water -1/4 cup (3 tablespoon / 50 ml)
Sugar – 2 teaspoon
Mix sugar and warm water. Add yeast and keep aside for 10-15
minutes or until a froth appears on the surface / yeast granules are dissolved
and well risen (Always use fresh yeast with latest manufacturing date. Yeast
solution will be double in size after 20 minutes. If the yeast solution is not
fermenting well, get a new pacxk of yeast and start it again).
Well fermented yeast
Mix yeast solution and velleyappam batter. Cover and keep aside to fermenting for 6 - 8 hours or overnight. Appam batter will be double in size after fermenting. Appam batter should be of pouring consistency. Finally adjust with little water if required. Do not refrigerate appam batter during fermenting.
A sachet (4.6 g) Eno Fruit salt (available at medical stores and supermarkets. It’s an antacid and good for digestion). Eno fruit salt is used to make Dhokla (Gujarati snack). It helps the batter to rise well.
Once the velleyappam batter is ready, cover and keep aside
for 5 – 6 hours or overnight. Then mix it with a sachet of Eno fruit salt and 1
teaspoon sugar. Cover again and keep aside for half an hour. Vellayappam batter
is ready now.
3, With cooking soda (appam soda):
It’s easily available @ supermarkets. Once the velleyappam
batter is ready, cover and keep aside for 5 – 6 hours or overnight. Then mix with ½ teaspoon
cooking soda and 1 teaspoon sugar. Cover again and keep aside for another half
hour. Vellayappam batter is ready now.
Final procedure of vellayappam:
Heat a dosa tawa / griddle / pan on a medium heat
and grease with little oil.
Pour 1 full
ladleful of appam batter. Do not make
circles (5 – inches in width and bigger
than a puri).
Close with a lid and cook on a medium heat till the upper
side is cooked well and light golden color on underside. Do not turn other side. Gently remove from the
tawa with the help of a flat spatula. It's very soft and silky in texture. Traditionally this is eaten with Stew /
veg or non-vegetarian gravy dishes / egg roast ...
Onion and Garlic Stew – A delicious main dish with Appam (Hoppers) & Idiyappam (String hoppers) !!
Serves: 2 – 3
Ingredients
1 tablespoon oil
3 onions, cubed (separate each layers)
3 green chillies, slit lengthwise
1 – inch ginger, thinly sliced
12 garlic cloves, thinly sliced
6 curry leaves
300 ml Maggi coconut milk or homemade 250 ml thin coconut milk and 50 ml thick coconut milk
¾ teaspoon salt (or to taste)
Method
If using Maggi coconut milk powder, dilute 25 g coconut milk powder with 300 ml water.
Heat oil in a deep pan / karahi on a medium heat. Add onion cubes and gently fry till pink color.
Add slit green chillies, ginger, garlic and curry leaves. Fry on a low heat until fragrant for about 3 – 4 minutes.
Now add diluted Maggi coconut milk (or homemade 250 ml thin coconut milk) and salt to taste. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until done / onions well cooked (If using homemade coconut milk, final stage - add 50 ml thick coconut milk, mix well and switch off the gas. No need to boil). Serve with vellayappam /appam / idiyappam ..
3 comments:
Looks super and step wise instructions..
-Mythreyi
Yum! Yum! Yum!
hi...
i have a question, can we use ready made rice flour for making this recipe. can u tell me how to start with store bought rice flour.
Hello Meenakshi Raguraman, Thanks for query :) I'm not sure about store bought rice flour.
Post a Comment