Name: Vellapam (Rice Pancakes)
Prep time: 360 min
Cook time: 30 min
Total time: 30 min
Ingredients: 2 Cups rice (Soaked for 6 hrs); ½ Coconut grated; 1 Pinch yeast (Soaked in 1 Tbsp of lukewarm water); 1 cup coconut water mixed with 1 tsp of sugar (Kept for 6hrs); 1 Tbsp Cooked rice; 1 Tbsp Oil; Salt as required

Vellapam (Rice Pancakes)

21 Mar 2015

by Deepthi (in memoriam)

Prep Time

360 minutes

Cook Time

30 minutes

Total Time

30 minutes

Background

It is a kind of pancake which goes well with any kind of Indian gravy. This dish is a native to the God's own country, Kerala. This is one of my favourite kind of pancake which is thin and crispy on the outer part and soft in the middle. This pancake makes a great breakfast or dinner.

Ingredients

2 Cups rice (Soaked for 6 hrs)
½ Coconut grated
1 Pinch yeast (Soaked in 1 Tbsp of lukewarm water)
1 cup coconut water mixed with 1 tsp of sugar (Kept for 6hrs)
1 Tbsp Cooked rice
1 Tbsp Oil
Salt as required

Instructions

Grind together the grated coconut and soaked rice together.
Add the coconut water, yeast, cooked rice and salt to the blended coconut and soaked rice.
Blend all these ingredients together to a smooth paste (Taking care not to make the batter watery). The consistency of the batter should be in such way that it should spread properly in the wok.
Heat a deep bottomed wok on a medium flame.
Pour in a scoop of batter in the wok and hold the wok with both the hands and swirl the batter around until it spreads in the shape of a pancake.
Drizzle it with some oil, so that it doesn't get stuck to the pan.
Take it out from the wok after it is cooked and serve hot with curry.