Vellayappam / Appam with Tender Coconut Water

Vellayappam / Appam also known as lace hoppers is a common breakfast in south India & Srilanka, goes well with any curries but it's usually served with stews.I personally love to have with Onion Egg Roast or sweet coconut milk 

In my childhood days when we used to visit my relatives in Tellicherry ( Kerala) they never make Appams at home they prefer buying  the Appams from hotel where they make toddy appam ( Toddy is a local  drink made with palm or coconut flower known as kallu ) & they never used cooking soda or yeast & it was the best tasty appam 😋

Vellayappam is like a bowl shaped  crisp @ the edges & soft fluffy in the center..The flavor of these coconut water appam & is much better than the usual  Appams you get the toddy taste...

Appam  is made with raw rice soaked & ground with  water & grated coconut or ground with cooked rice ..

Here i share step by step appam made in two ways with grated coconut & without grated coconut both ground with tender coconut water,,
For the tender coconut water : Add 1 tbsp sugar to the tender coconut water shake well & keep it in fridge for 4-5 days, on the day of grinding the batter for appam take out the tender coconut water bottle from the fridge & keep out for at least 10 hrs to ferment.. 
 Serve appam with potato stew, Egg Stew or  Onion Egg Roast  which is very common in Kerala..

Serves : 7 Appams
Ingredients : With Coconut

• 1 cup Raw rice.
• 1/4 cup grated coconut.
• 1 cup or more fermented  tender coconut water.
• 1+1 tbsp sugar.
• Pinch of yeast.
• Water if required.
• 1 tsp salt.

Method:

• Clean the raw rice & soak for about 4-5 hrs.Grind the rice with grated coconut , tender coconut water to a fine paste to a fine paste..(if coconut water is not enough can add water)the batters should be in the consistency of a dosa batter now add sugar & yeast & blend it for another 5 mins.( Do not add salt)

• Pour the batter in a large enough container or vessel to rise keep the batter overnight to ferment ..(Tip..Add a small  piece of  banana leaf the batter will not be sour)

• Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..Before making appams mix the batter lightly.. 

1. Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
2. Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
3. Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
4. After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

The vellayappam is ready crisp at the edges & soft at the center..
Serve hot with Malabari Chicken Masala , Egg Stew , Onion Egg Roast or with  sweetened coconut milk

You can serve in different shapes for a change with the appam batter if you don't like to shape of the appam then just pour a 1& 1/2 ladle of the batter, do not swirl it just cover with the lid till done 👆   

Or

If You don't have a appachatti you can make it like a dosa ..Grease a dosa tava pour 1&1/2  ladle of the batter on the tava & don't spread it, cover the tava with a lid after 1 or 2 min open the lid the dosa is done do not flip,,Soft dosa is ready...

 Appam without coconut : 👇

 Use the same above ingredients for the appam instead of coconut use cooked rice flour paste...

To make cooked rice paste : In a pan add 1 cup water when it boils add the 1/4 cup  rice powder & keep stirring till it's dry & thick... Off the flame when cool add the cooked rice paste to the raw rice  & grind to a fine paste ( Do not add coconut )...add sugar & yeast & blend it for another 5 mins.( Do not add salt)...The appam batter is ready without coconut allow it to ferment...
Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..before making appams mix the batter lightly...

• Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
• Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
• Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
• After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

Vellayappam without coconut is ready...

Serve hot with  👉Malabari Chicken Masala , Egg Stew or Onion Egg Roast Enjoy!!!!