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Saturday, 29 September 2012

Vellayappam/ Appam


1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
water for grinding

  1. Wash and soak raw rice in water for 4-5 hours.
  2. Grind it with all other ingredients into a smooth batter adding enough water and keep for fermentation for about 10-12 hours (or overnight).
  3. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  4. Cover with a lid and cook on medium heat. Serve with any curry of your choice.....


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