A very popular breakfast in Southern India, Vellappam is accompanied either by a Stew, Vegetable Curry or Chicken curry. The soft and lacy appams are dipped into the gravy or one can even pour the gravy into the Appam which resembles a miniature basket.
- 2 glasses raw rice ( I used the normal kolam rice)
- 1 glass poha/ flattened rice
- 1/4 tsp soda bicarb
Wash and soak the rice for five hours. Grind to a smooth batter with Poha. Add salt and the soda bi carb and thin down to a batter which is runny but not watery. Allow to ferment for 10-12 hours. Heat the Appam pan. Pour a ladleful of batter in, the center and swirl the pan so that the batter coats the edges of the pan thinly. Drizzle oil, cover and cook. Gently tease the Appam from the pan and place it on a plate. .
Mix vegetable curry
- 2 potatoes chopped into bite sized pieces
- 2 onions sliced
- 15 beans cut into one inch pieces
- One bowl of peas
- 1 large carrot chopped lengthwise
- 3 large tomatoes
- 1/2 of a small coconut grated
- 2 inch piece of ginger
- 7 green chillies
- Coriander leaves
Boil all the vegetables except the tomatoes with a little salt. Grind the coconut, tomatoes, ginger and green chillies to a smooth paste. Drop it into the boiled vegetables. Adjust salt. Add a pinch of sugar and boil well for a couple of minutes. Garnish with coriander leaves.
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