Directions:
- Soak the rice for 5 hours.
- Drain rice.
- Mix with the cooked rice, coconut milk, sugar and yeast.
- Grind together to a smooth batter.
- Leave the mixture to ferment for 8 hours.
- Pour a ladleful of batter in the center of a deep-bottomed wok.
- Spread the batter quickly by swirling it in a continuous spiral movement.
- Pour a little oil all around the edges.
- Let it cook to form a fluffy vellapam.
- Quickly break an egg in the center of the vellappam.
- Cover.
- Cook on low heat until the egg is cooked.
- Gently lift off the egg vellappam from the pan.
- Place it on a serving plate.
- Sprinkle pepper on the egg.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.98 Kcal (2290 kJ) | ||
| Calories from fat | 204.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.72g | 35% | |
|---|---|---|---|
| Cholesterol | 206.24mg | 69% | |
| Sodium | 258.64mg | 11% | |
| Potassium | 408.19mg | 9% | |
| Total Carbs | 72.09g | 24% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 15.18g | 30% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 5.8mg | 32% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.93 Kcal (1042 kJ) | ||
| Calories from fat | 93.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 35% | |
|---|---|---|---|
| Cholesterol | 93.86mg | 69% | |
| Sodium | 117.71mg | 11% | |
| Potassium | 185.77mg | 9% | |
| Total Carbs | 32.81g | 24% | |
| Sugars | 2.67g | 24% | |
| Dietary Fiber | 1.11g | 10% | |
| Protein | 6.91g | 30% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 2.6mg | 32% | |
| Calcium | 24.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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