Vellappa

Vellappa - Supriya Bhat

VellappaRecipe: 

White Rice: I cup (I used drinking glass around 220 ml) coconut milk of half a coconut (ek vale as we say in konkani) cooked white rice: half a glass Yeast: half a teaspoon. Procedure: Soak rice for around 4-5 hours. Then grind it with coconut milk. Then add cooked rice. Soak half teaspoon of yeast in a little warm water.. probably 2 tablespoons. Add sugar in same quantity as the yeast. After 15 minutes. Add it to the batter. The batter should not be very thick like urad dosa nor as thin as neer dosa. .but pourable consistency... because it should be flowable in the appam pan.. Non stick appam pans are available. If you have prepared the batter in the morning, at night keep inside the fridge. If you have prepared the batter in the evening, leave it out over night for you to have it for breakfast the next morning. Procedure: Heat the appam pan(non stick). Do not add oil. When it is sufficiently hot, pour in a ladleful of batter. Then hold the appam pan with the handle and just swirl it around, so that the batter flows and forms a big circle on the pan, thats how the sides are thin and the central portion is thick, making it appear like a sun ( Google or youtube for a demo if you have got confused). Close the lid. After sometime, open the lid and vellapam is ready. Don t turn over.Extract milk of one coconut. Slice thinly one large onion and one small potato (squares) Boil onion and potato together. Add green chilli one or two as per your taste. One is enough. Add one clove and a small piece of cinnamom. Add the thin coconut milk. Bring it to a boil. Then add the thick milk. Do not boil for a longer time after adding thick extract!