Vellayappam/Appam

Hai friends....Now I have become a very busy mom....My kid has become a big boy...so he keeps himself busy by helping me whole day....Youlll want to know How he helps me.....
1. He disconnects all the plugs from the sockets and checks if proper current is passing through the socket by putting his screw driver(cute little fingers)
2. He helps me to clean the whole house by finding smallest of the things on floor and ya eating them up....Gave me two attacks by acting as if he got choked....to my luck nothing great happened.
3. Unfolding all the clothes that I am folding....
4. Reaching to the table and pulling things down...etc etc etc....
     So now I have started to be around him....always...A blink of the eye and he is upto something...very dangerous...and ya I forgot one main thing...He never leaves me alone...always stays awake..:)...If I get angry he shouts at me...If I scold him He gives a smile ..If I call him here He goes and sits there...So altogether I am very very busy....
 Now todays post...Appam is a common recipe in kerala...Traditionally it is made using a small amount of cooked rice, and fermented coconut water...Here is a easy recipe to prepare appam...

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Rice Flour -  2 cups
Rapid Rise Yeast - 1 tsp
Sugar -3 tbsp
Rice Powder/Rava (Semolina) -2 tbsp
Thick Coconut Milk -1/2 to 1 Cup (I use Canned Coconut Milk)
Water as needed
Salt to taste


Method Of Preparation:
1. For making Rice/Rava Paste (Kurukku) , take 2 cups of water in a pan and add 2 tbsp of rice/rava. Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture becomes a thick paste, remove it from heat and allow it to cool.
2. In a big bowl, combine  Rice Flour, Sugar, cooled Rice/Rava paste, Yeast along with Coconut Milk and  salt. Add 1/2 to 1 cup water(more if needed) and blend/whisk everything to form a smooth  batter. The batter should be like dosa batter,loose in consistency...
3. Leave the batter in a warm place for around 3-4 hours and allow it to ferment.
4.Heat the appam pan/chatti. Pour a ladle full of batter into a appam pan/Chatti (deep round pan used for appams) and swirl the pan lightly, spreading the batter to the sides of the pan.

5. Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the appam carefully from the pan. Do not flip appams.The other side will be cooked with the steam,when you close the lid.

6. Serve warm with stew/ any curry of your choice.

Tips:
1. If using dry yeast add luke warm water and  sugar mix and keep aside for 10 min to froth(yeast to become active).Then mix this with the other ingredients and let it stand for min 8 hrs/overnight to ferment. Use luke warm water only,not hot water.

Here is the pic of a small helping hand from my son....I had given him spoon...so he came running behind me...gave me the spoon to click and is about to take the wok...:)