Good variety raw rice 1/2 kg
Sugar 4 tsps
Soda bi carbonate 1/2 tsp
Cooked Boiled rice 6tsps
Dry Yeast 1/2 tsp
Soak rice in cold water for three to four hours. Wash and add the grated
coconut and cooked boiled rice. Grind it in a mixie to a smooth paste.
Cover and keep aside for 12 hours to ferment. Mix yeast and sugar in a
little luke warm water. Cover and keep aside till it rises. Add to the
rice batter. Beat well with a spoon. Keep in a warm place for one hour.
By this time the batter would have risen to double the quantity.
Place a small kadai or non-stick pan on the fire. Grease it lightly
with an oiled cloth. Pour about a quarter cup of batter and remove pan
from fire and tilt around to coat the side of the pan with a thin layer
of batter. Replace on fire and cover with a tight fittin lid. When cooked,
remove to a plate. (The side of the vellayappam will be slightly crisp
and the middle puffed up). Serve hot with vegetable stew.