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This is an easy vellayappam recipe
Published On: 01 Jul 2009
Bengali: Laban / Noone
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Soak raw/basmati rice for about 6 hours.
Wash them by draining water 2-3 times.
In a blender grind all the ingredients thoroughly until it becomes soft and fluffy.
Keep the mixture in a warm place for 10-12 hours or overnight to let the mixture ferment.
On the next day the batter will rise double the original size.
Heat a frying pan and when it becomes slightly hot, grease the surface of the pan with oil using a paper towel.
Gently pour the batter onto the centre of the pan. :- Dont spread the batter in sweeping circular motions.
Allow to cook for 5 minutes. Cover with a lid while cooking.
When the upper surface begins to look cooked (you can see holes in the upper surface as in the picture)take out from pan.
:- Serve hot with egg curry,chicken curry,vegetable curry etc.
to reduce the fat content u can use dessicated coconut instead of fresh one.its better to use raw rice for this recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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