Raw Rice 4 cup
Cooked rice 1 cup
Sour curd ½ cup or 70 ml
Salt ½ teaspoon
Sugar 30 gm
Soak raw rice in water for 3 hours
And grind in a mixy with less water
Grind the cooked rice in the mixy to a paste.
Grate coconut and grind it in coconut water.
Mix all grinded ingredients together add salt, sugar, and beated curd. And mix well. And set aside for 6 to 8 hours for fermentation.
In a hot nonstick vellayappam pan or use non stick tava add 1 big spoon/40 ml of batter pour into the pan and spread on the sides of the pan by turning the pan around sides, not use spoon to spread like dosa. Cover and cook in higher flame when it is cooked on sides, lower flame for to cook in the centre. And remove the vellayappam to a plate, when cooked in the centre. And pour another spoon of batter, and turn to sides of the pan to get a round shape and increase the flame cover and cook till cook on sides, lower the flame and cook in the centre. When it is cooked everywhere, remove to a plate. Repeat making vellayappam with the whole batter by this way. Or store in fridge and make vellayappam whenever necessary.
Vellayappam can be eaten with sweetened milk with beef or chicken curry
It is the favorite of keralites.
Vellayappam can also make using yeast.
In a half glass luke warm water add 1 teaspoon sugar and 1 teaspoon active dry yeast powder stir and cover for 20 minutes to bubbles. Add this to the above batter instead of sour curd.