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Thursday, 3 May 2012

VELLAYAPPAM with rice flakes/aval


Ingredients :
Long grain rice / white rice - 1 cup
Rice flakes / poha/ aval - 1 cup
Water - as required
Yeast - 1 tsp
Sugar - 1 tsp
Salt - as required

Preparation;
1.Soak rice for 2 to 4 hours  and soak rice flakes in water15 minutes before grinding.
2.In half cup of luke warm water, add yeast and allow to rise for upto 10 minutes.
3.Drain rice and  put in grinder,grind well  by adding little water .To this add the  soaked rice flakes and little water and blend well again till smooth and dropping consistency(not pouring).Add water accordingly if its difficult to grind and not lot of water that batter becomes thin.
4. Add yeast  mix and just give a pulse.
5. Pour it to a large vessel and add salt and sugar,mix well and keep covered in a warm place upto 6 -8 hours or until the batter is fermented.

6.When the batter is fermented,bubbles appear on top and its risen well. Do not stir.
7.Place appachatti on medium flame and using a ladle pour the batter into the centre and swirl by holding the handle.
8.Close the lid and cook until the centre of batter is cooked well.



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