Kerala style Vellayappam

Ingredients :

 
 Raw rice  :2 cups
 Grated fresh coconut :1 1/2 cups
 Fresh  milk :1/2 cup (warm)
 Instant yeast  : 3/4 tsp  
 Sugar : 1 Tbsp
 Salt - to taste
 Cooked Rice :2 Tbsp
 Perum jeerakam (Fennel seeds) -1Tsp(optional)

Preparation : 

Soak raw rice for at least 3 hours. Put the drained rice along with sufficient water into the blender. While grinding, Take out 3 tbsp of coarse rice batter and pour it in a sauce pan along with a little water for kappi kachal process.Keep the pan on a stove and stir it continuously in low flame. Stir till it get thickens, and allow it to cool before adding to the rice batter. To the remaining batter add in grated coconut, cooked rice, sugar, and salt and grind to a smooth batter adding enough water.In the mean time, Mix  sugar and yeast  with fresh warm milk in a glass and keep aside for 10 minutes or until a froth appears on the surface well risen. Pour the same  into the prepared batter in a vessel, sprinkle fennel seeds (1or 2 crushed elaichi  can also be used for a particular aroma) too and  keep it for 3-4 hours or until the batter ferment and rise up.Once the batter is fermented, mix with a ladle and if the batter is very thick you can adjust with water.Place appa chatti over medium heat, and lightly grease it with a clean white cloth dipped in sesame oil. (this step will definitely bring in a different flavor to the appam)  Pour the batter with a ladle and immediately turn and tilt the pan in circle so that the batter spreads in perfect circle.Cover and let it cook for 2 min. Covering with a lid will help the center part to get cooked.

serve hot appams with curry :) 

With the same batter you can  make cute small appams too using unniappam chatti (Aappakkaara),

Kids will like it. During the process you will learn and reflect the meaning of patience too.