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Prep Time: 780 Minutes Cook Time: 0 Minutes |
Ready In: 780 Minutes Servings: 4 |
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From the Weekend magazine. This is a South Indian speciality served at breakfast in many homes in S.India. It may also be enjoyed as an evening snack. Ingredients:
1 1/2 cups rice |
1/2 cup cooked parboiled rice |
1 cup coconut milk |
2 tablespoons sugar |
1 tablespoon yeast |
sunflower oil |
4 -6 eggs |
1 tablespoon coarsely crushed peppercorn |
Directions:
1. Soak the rice for 5 hours.
2. Drain rice.
3. Mix with the cooked rice, coconut milk, sugar and yeast.
4. Grind together to a smooth batter.
5. Leave the mixture to ferment for 8 hours.
6. Pour a ladleful of batter in the center of a deep-bottomed wok.
7. Spread the batter quickly by swirling it in a continuous spiral movement.
8. Pour a little oil all around the edges.
9. Let it cook to form a fluffy vellapam.
10. Quickly break an egg in the center of the vellappam.
11. Cover.
12. Cook on low heat until the egg is cooked.
13. Gently lift off the egg vellappam from the pan.
14. Place it on a serving plate.
15. Sprinkle pepper on the egg.
16. Serve hot.
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