ഒരു നസ്രാണി വെള്ളയപ്പം (കള്ളപ്പം) / Kerala Style Fermented Rice & Coconut Pancakes

A popular Kerala delicacy, also known as Kallappam-these are traditionally made with semi tender coconut & toddy which acts as a fermenting agent (since toddy is not available easily these days, replaced it with yeast ). These soft white round pleasures are relished with meat or vegetable stews.

 

Ingredients:

Raw rice/pachari – 2 cups
Cooked rice- 4 tbsp
Grated coconut- 1-1/2 cups
Shallots/pearl onions- 6
Cumin seeds/jeerakam – 1 tsp
Active yeast – 1 tsp
Sugar- 2 tbsp
Salt- To taste
Oil- As needed
Coconut water or plain water- As needed

Method: Wash & soak the rice overnight. Grind the soaked rice with the all the ingredients mentioned above except the yeast into a smooth batter. The consistency should be neither too thin nor too thick. Leave it aside to ferment overnight.

When ready to make the vellayappams, heat a tawa or nonstick pan. Grease it with a little oil. Mix the batter gently. Pour a ladleful of the prepared batter and spread it slightly with the back of the ladle into a circular shape. Cover with a lid and cook for 1-2 mins until it turns golden brown on the bottom. Gently flip it over and cook the other side for 1 min. Transfer to a plate. Repeat the process with the remaining batter. Soft and yummy vellayappams are ready to be served hot with chicken/vegetable stew.

Leave a Reply

Your email address will not be published. Required fields are marked *