Kallappam / Vellayappam

Ingredients

• Rice powder - 2 cups
• Grated Coconut - 1 cup
• Semolina - 2 tbsp
• Water - 1.5 cups
• Yeast - 1/2 tsp
• Sugar - 1/2 tsp
• Cumin powder - 1/2 tsp
• Sugar - 2tbsp

Preparation

1. Add 2 cups of water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast and sugar. Keep it to rise. Grind the gated coconut with cumin powder and 3/4 cup water.

2. Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well.

3.Add 2 tbsp sugar and stir well. The consistency of the batter should be the same as idli batter. If the batter is too thick add little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and sir well.

4. Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also.