Vellayappam

Ingredients Raw rice - 1 kg Grated Coconut - 1 cup Coconut water - 4 cups Sugar - 2 tbsp Baking powder - 1 tsp Baking soda - 1 tsp Salt - to taste

Method

Soak the rice in water for 5 hours. Grind the rice with the grated coconut to a smooth paste adding coconut water. Add sugar, baking powder, baking soda and salt - leave the batter overnight to

rise. If the batter is too thick add just enough water. Heat the appam tawa. Grease with cooking oil. Pour laddle full batter into the tawa. Swirl the tawa to evenly spread the batter and

get a round shape. Close lid and cook. Do not turn the other side (like making a dosa). The appam

should be frilly on the edges and spongy in the middle.