Ingredients:
Raw Rice-2 cups
Grated Coconut-1Cup
Yeast -1 Pinch
Salt-To taste
Sugar-3 Tbs
Method:
Soak the rice in plenty of water in the morning. Grind the coconut and rice with some water in the evening in to a fine paste. Put the yeast and mix well. Keep it overnight.
In the morning grease the thick curved pan specially meant for vellayappam (nowadays nonstick pan is also used). Pour 4 dsp of the batter and spread it by rotating the pan once and cook the vellayappam by closing the pan with the lid.
Raw Rice-2 cups
Grated Coconut-1Cup
Yeast -1 Pinch
Salt-To taste
Sugar-3 Tbs
Method:
Soak the rice in plenty of water in the morning. Grind the coconut and rice with some water in the evening in to a fine paste. Put the yeast and mix well. Keep it overnight.
In the morning grease the thick curved pan specially meant for vellayappam (nowadays nonstick pan is also used). Pour 4 dsp of the batter and spread it by rotating the pan once and cook the vellayappam by closing the pan with the lid.
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