MAKE VELLEYAPPAM AND MAKE A TASTY BREAKFAST

Vellayappam ,though without the frill that marks palappam,is nevertheless a most delicious breakfast dish.The batter is more or less the same though less watery.

Raw rice powder(roasted)-1/2 kg    
Sugar                - 2 tbsp
Fresh grated coconut - 2 to 2 1/2 cups
Cumin seeds  - 1 to 2 tsp
Yeast/Toddy    - 1/2 tsp / 1 cup
Garlic flakes   -8 to 10 flakes
Salt                    - to taste

PREPARATION

            Make cooked starch with 3 tbsp rice powder and water,boiling the whole,stirring well.Let cool. Ferment the yeast by mixing it with a little warm water and sugar.Knead the rice powder,cooked starch,yeast or toddy and water into a soft dough. Keep for 8 to 10 hours. Grind the coconut,cumin seeds and garlic into a coarse pastw. Add salt,sugar and the coconut paste to the dough which has now risen. Aftee 1 or 2 hours,the batter would have risen well. Stir well. Heat the dosa griddle or a non stick pan and smear a little oil on it. Pour 1 ladle of the batter in the centre of the dosa griddle or the non stick pan. Do not spread the batter but allow it to sptead on its own. Close with a l8d. When half done flip over and cook the other side.Remove when done.
   Vallayappam is thick but soft and is a tasty dish especially when combined with a meat curry or potato curry. Vellayappam tastes even better when toddy is used instead of yeast.