വെള്ളയപ്പം/വെള്ളയപ്പം ഉണ്ടാക്കുന്ന വിധം/Vellayappam

Ingredients:
Raw rice – 1½ cup (Idli rice is preferred. Soaked for 2 hours)
Grated coconut – ½ of a coconut / 4 handfuls
Yeast – ¾ tbsp
Sugar – 3 tbsp
Salt

Steps:
Grind half of the rice to a fine paste by adding water just to the level of the rice.
Transfer 2 tbsp of the paste to a pan and add water to this.
Cook on a low flame by stirring continuously till it thickens.
Let it cool.
Grind the remaining rice along with coconut, the thickened paste, sugar, yeast and water.
The batter must be semi thick.
Add this to the ground rice.
Add salt.
Cover and keep the batter aside in a warm spot for 1 hour for fermentation.
The batter should be used within 2-3 hours after fermenting or should be refrigerated.

Heat a pan and spread oil on it.
Mix the batter well and pour a spoonful of it to the pan. Do not spread the batter.
Cover the pan and cook on a medium flame.
Once it cooked, bubbles will be formed.
Flip and cook uncovered.
Transfer to a plate.
Mix the batter each time before you pour it to the pan.
Serve vellayappam warm with stew or egg curry.

Potato stew – http://y2u.be/mFXEFo1KLXM
Varutharacha Mutta Curry – http://y2u.be/aDEacaTOTnk

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