Vellappam (Rice Pancake)
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| Ingredients |
- 4 cups Rice
- 2 cups Grated coconut
- 1/4 cup Powdered sugar
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Dry yeast
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- 1/2 teaspoon Baking powder
- 1/2 cup Coconut oil
- 2 cups Curry leaves
- 2 cups Chopped coriander leaves
- Salt (As per taste)
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| Method |
Drain the soaked rice and grind it with grated coconut, sugar, cumin seeds and salt with enough quantity of water so as to form a loose batter. Boil 1 cup of the batter and add it to the remaining quantity of batter. Mix the contents well.
Dissolve yeast granules in 1/2 cup of warm water and add it to the batter along with the baking powder. Mix the contents thoroughly till well combined. Cover and keep the batter overnight.
Pour a spoonfull of batter on a hot tava and spread it slightly. Pour 1 tsp of coconut oil over its edges and cover the pancake with a lid. When the base is golden, turn and cook the other side. Repeat the same till the batter is over. Garnish the pancakes with the roasted curry leaves and the chopped coriander leaves.
Serve hot vellappams with gravy mutton curry or gravy potato curry for breakfast.
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Other Details |
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Serves: 6
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Time: 20 mins.
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State: Kerala | Submitted by: System
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