Aappam / Vellayappam

Ingredients:
Dosa rice / raw rice / basmati rice – 4 cups
Cooked rice – ½ cup
Dried yeast – 1 tbsp
Sugar – 2 tsp
Grated coconut – ½ coconut
Coconut water – from 1 coconut
Sodium-bi-carb - just a pinch (this would make the appam crispy)
Salt to taste

Method of preparation:
• Soak rice for about 2 hours.
• Grind the rice along with coconut, cooked rice and coconut water to a smooth paste.
• Meanwhile soak the yeast in ½ cup of luke-warm water along with sugar.
:- Yiest will not raise if you add hot water.
• Once the batter is ready, remove the water used to wash the grinder onto a bowl.
• Boil this water to make a semi-thick porridge by mixing continuously on stove top.
:- This is called kurukku.
• Once cool add the kurukku to the batter.
• Mix the yeast thoroughly and add this also to the batter.
• Mix the batter thoroughly adding enough water to a watery consistency.
:- the batter should be watery than dosa batter.
• Leave overnight in a warm place to ferment.
• In the morning add salt to taste, a pinch of soda-bi-carb and mix slightly.
• Make appams and serve with sweetened coconut milk, sodhi, vegetable stew or chicken stew.

Happy cooking :)