Vellayappam Using Raw Rice Flour || Ep No :61

 Here's the recipe of vellayappam using raw rice flour.



Take 2 glasses of water in a vessel, allow to boil.

Take quarter glass or 4 tablespoons of sooji/ semolina ,add a glass of water.

Mix well and transfer to the boiled water, stir continuously to prevent lumps.

When it boils and become thick consistency, switch off the flame and allow to cool.

Keep another vessel and add one glass of water , make it warm.

Take half teaspoon yeast and half teaspoon sugar to a a bowl,add the warm water, mix well and keep yeast to activate.

Into a mixi jar, add 4 tablespoons of grated coconut ,add some water and grind well.

When sooi /semolin cools well, add 3 glasses of raw rice flour, activated yeast and grinded fresh coconut .

Add a tablespoon sugar and three fourth tablespoon salt, mix well altogether.

Batter should like dosa batter consistency , should not be too loose or thin.

Cover and keep for fermentation for 2 hours.

After 2 hours , the batter fermented well, but the time for fermentation varies depends on the climate.

Cover and keep in the fridge .

Next day take out the batter fro the fridge, mix well .

Keep a pan and wipe some oil and pour batter on it.

You can see there are lots of wholes in the appam, cover with lid and cook well.

If there is no raw flour over the appam ,indicates its cooked well and transfer to a plate.

Keep all cooked appams  to a casserole , so that it will be hot for long time.

If needed touch and check the upper part of appam to know the cooking level.

Since the batter is loose, the appam is so soft and thin.

When the batter is loose , its difficult to get the exact round shape of the appam.

If you can tolerate heat, you can take out appam directly from pan without spatula.

If reduce half glass of water to the batter, you will get little more thick consistency for the batter.

When the batter is thick, the appam will be thick and have an exact round shape.

Heat of the pan is important while making the appam.

If the flame is high,the batter will not be spread evenly, and the appam roll off.

So try to maintain the heat in the pan , and continuously prepare appams.

Serve with chicken/beef/potato curry. 




Ingredents

Raw Rice Flour - 3 Cups

Sooji / Semolina - 4 Tablespoons or Quarter glass

Yeast - Halt Teaspoon

Sugar - One And Half Tablespoon

Freshly Grated Coconut - 4 Tablespoons

Salt - Three Fourth Tablespoon

Water - As Required

More Yummy Pics Of Vellayappam








Prepare and give us a feedback.


Thank you


Dedicated to Mummy



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