Vellayappam/ Rice Pancakes with Coconut (Theenga Aracha Appam)

Recipe No: 58                                                         Makes 20-22

 

 Ingredients 

• Raw long grain rice……………..2 Cups
• Freshly grated Coconut………3/4 Cup (Use 1 cup if you are using frozen)
• Cooked Rice………………………1/4 Cup (Any kind will do)
• Instant Yeast…………………....1 Teaspoon
• Sugar……………………………….5 Teaspoons or as per needed
• Salt as per taste

Method of Preparation

1. Wash and soak the rice in water for 5 to 6 hours. Drain and reserve the soaking liquid.
2. Grind together the soaked rice, cooked rice and the coconut in a grinder or blender with just enough water(the remaining soaking liquid)  to grind till almost smooth.
3. In a large bowl add the yeast, 2 teaspoons of sugar and pour the rice batter.
4. Mix well and let it sit in a warm place till it is at least doubled. This will take only 3-4 hours if the yeast is really good.
5. Once raised, add salt and the rest of the sugar mix well and let rise again for the second time.
6. Heat a flat pan on medium heat and grease the surface with a bit of oil and pour a little less than ¼ cup of batter at a time. Spread a bit with the help of the back of the spatula and let it cook.
7. Once bubbles start to come on top and the sides are cooked, turn it over and let the other side cook.
8. Once both sides are cooked this Appam is ready to be served.

Notes: As salt suppress the Yeast use it only after the first rising period.
The second raising as mentioned is important as it will make Appam softer.

If the batter is too thick add some water and bring it to the required consistency.

 






Make it, enjoy the deliciousness and 
serve it to your family with love....