Whenever there is a party at night , I make it a point to serve appams, idiyappam or puttu as am confident about the proportions and know very well that I won’t get screwed up… the kind of never let me down recipes. This kind of confidence I don’t get with even idlis (sometimes don’t get it very soft) and chapattis (am horrible with shapes- improving).
There was a request from a friend of mine to post the recipe of my vellayappam, each and everyone has their own style though the contents (quantities may slightly vary) remain the same mostly. So here am with my version of vellayappam and Nisha this one is dedicated to you.
Raw rice – 2 cups ( I use Pakistan Basmati rice (not those high quality ones which are for biriyani))
Urad Dal – 2 tablespoon
Desiccated coconut – 1 cup (substitute with fresh scrapped coconut)
Coconut milk powder – 2 tablespoon (optional – those using fresh coconut don’t use)
Yeast – ¾ tsp
Sugar – 1 table spoon
Water – 4 cups + 1/2cup (for cleaning the grinder or mixer)
Poha /Beaten Rice/ Aval (white) – 1 cup (substitute with 1 cup cooked rice)
Salt – as required (I used 1 teaspoon)
Soak raw rice and urad dal for 4 – 6 hrs. Grind all the contents to a fine paste except salt. Poha/ Aval is the best, even cooked raw rice or parboiled rice also will do. While using fresh scrapped coconut, use frozen ones(scrap and freeze it a day ahead for next day’s use), they give better texture for appam, this is a tip from my mother in law. Also using ice cold water for grinding improves appam texture.
The ground mixture should be kept for fermenting in a big vessel as the batter rise up. Keep it in a warm place for quick fermentation, it takes 7-8 hrs during normal weather, but during winter it takes longer around 12 hrs.
I usually grind it the previous night for next day’s preparation. When fermented add the salt mix well and pour two ladles of batter into the heated (don’t over heat) appam chatty (preferably a none stick one for the ease of usage).Rotate in both clock wise and anticlock wise direction and spread the batter and let the remaining batter settle in centre to give the appam its desired shape. Close and cook over high flame for a minute and lower the flame and cook until the centre is done and the edges get crispy(matter of another 2-3 minutes). This appam has crispy edges and soft center, serve it with freshly squeezed coconut milk, cardamom and sugar mixture or any spicy curry of your choice.
I have tried the instant appam mix and also the powder which we need to ferment but somehow never liked the taste. I have always felt this is the best, tastier and healthier way, only drawback is we tend to forget to soak the rice.
Please excuse my pictures, am not very good in photography, but I can give a 100% guarantee about the recipe.
I know that most of you might be making appams, please do try my version and give me your feedback.