Vellappam and stew, is an ideal breakfast item! Powerpacked too!!!! It has its origin from Kerala. And I never heard about it till I got married. When I saw it first, the vellappam s looked awesome like the sun you draw in cartoons. But the stew was nt very appealing to me, as I detested white gravies thinking they don’t taste good. I was sooooo blissfully unaware how appealing to the tastebuds the stew is. There is an amchi dish called Valval, which I hated as a kid. Again….. just because its white, I did nt even taste it. Until recently, when I got hooked to it, I realized what I had been missing all these years.
So the same followed with the stew. I used to have vellappams with pickle or chutney. Until by mistake, someone accidentally served it to me. And thats when I had the first bite of the vellappam with the delicious stew. A vellappam is incomplete without stew in the same way, idli is incomplete without sambhar. So here I present the mouthwatering Kerala dish, for whom I am thankful to the people of God’s own country. I learnt this dish from my Mother-in-law. And now, my Mom makes it too :-). Its not spicy and hence a big hit with kids. The beautiful vellappams are inviting too. My little girl relishes them.
1 cup – White rice ( my cup/measure is usually a drinking tumbler measuring 175 ml).
1/4 cup – Cooked white rice
Coconut milk extracted from half of one half of a coconut. When you break a coconut, you get 2 halves. So half of one half of a coconut. If the coconut is very small, you can use entire one half. I ve used thick extract to make the batter. I got coconut milk of around 3/4th cup. I have refrigerated the thin extract just in case I might require it to add to the batter to get the required consistency.
DRY YEAST – 1/2 a teaspoon
SUGAR – 1/2 a teaspoon
COCONUT MILK – extracted from 1 coconut
POTATOES – 1 Chopped in squares
ONIONS – 2 sliced
CINNAMON – a tiny one, probably a cm long
CLOVE – just one
GREEN CHILLY – 1 OR 2
1. Grind the rice, cooked rice with coconut milk. Do not add entire quantity of coconut milk at once. In that case, the end result will be course. What we require is a smooth fine paste. So keep adding it little by little. Grind it with the thick extract. Keep aside or refrigerate the thin extract
2. The batter should nt be as thick as an Urad based dosa, nor as thin as a neerdosa. It should be of pourable consistency.
3. Mix half a teaspoon of yeast in two tablespoon lukewarm water. Yes I repeat it again. LUKEWARM water! If the water is very hot, the yeast won’t survive. Add the same quantity of sugar as the yeast, half a teaspoon. Keep it covered for 15 minutes.
4. Add the mixture to the batter and keep it overnight for fermentation.
1. Extract thick as well as thin coconut milk.
2. Boil the onions and potatoes in the thin extract. Cover the pan so that the potatoes get cooked.
3. Add cinnamon, clove, salt and green chilly and bring to a boil. Add the thick extract and do not boil for a long time after the addition.
HOW TO MAKE VELLAPPAMS
When I first saw Vellappam, I wondered how laborious a task it might be until I saw my Mother-in-law making them. It is actually fun making them. Simple and easy. I was impressed. All you need is a nonstick and yes, no oil required.
1. You need a nonstick appam pan. Just heat it. You get an appam pan, just for making these yummies. Its not a flat pan, Its kind of spherical where the batter you pour gets collected in the center.
2. When sufficiently heated, pour a ladleful in the center of the pan. Hold the pan on the sides and just swirl till the batter conforms to the pan like a circle.
3. When you keep the pan back in the flame, the batter again gets collected in the center and the edges are thin. Now that explains why these beauties are thick in the center and thin at the periphery.
4. Cover and cook. Open the lid and just prick the centre with a fork to check its cooked.
Serve this with stew and I am sure all of you will love it.
P.S: This post has been featured in my dear friend, Shwetha Amit Pai’s blog as a guest post. It was her who also edited my pictures 🙂 shwetssizzlingwok.wordpress.com