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| Vella Appam |
Ingredients:
2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt
2 table spoon of partially ground, cooked rice
Method:
- Soak the washed rice for 3 to 4 hours.Wash and drain.
- Grind the soaked rice in a blender with just enough water so that the ground material will be thick.
- In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
- Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
- Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
- Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.
- (You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
- Now put the mixture in a warm oven for 2 hours just before you make the Appams
- After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.
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