Crispy Vellappam (Kerala Appam) with Green Peas Curry

Ingredients

• Raw rice - 3 cup
• Cooked rice - 1/2 cup
• Coconut - 1 cup
• Yeast - 1 tsp
• Baking powder - 1 tsp
• Rava (semolina) - 2 tsp
• Sugar - 1 tbsp
• Salt
• Green peas - 1 cup
• Shallot - 4 whole
• Coconut - 1/2 cup
• Tomato - 1 whole
• Ginger (1-inch piece) - 1 whole
• Garlic - 5 clove
• Cinnamon
• Clove - 3 whole
• Fennel seeds - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander seeds - 1/4 tsp
• Coconut oil
• Salt
• Mustard seeds - 1/4 tsp
• Dry red chili - 2 whole
• Curry leaves

Instructions

1. 1Soak the raw rice in plenty of water for 6-8 hours, then drain it and set it aside to use for the batter.
2. 2Grate the coconut for the batter and grind the soaked rice, cooked rice and the grated coconut in a blender to a smooth, slightly thick batter, adding just enough water to keep the machine moving.
3. 3Make a rava gruel by heating 1/2 cup of rava with 1 1/2 cup of water over medium flame, stirring constantly until the rava thickens; remove from the heat and let the gruel (kurukku) cool completely.
4. 4Activate the yeast by dissolving 1 tsp of sugar and the yeast in 1/4 cup of lukewarm water; let it sit for 20 minutes until it becomes frothy.
5. 5Stir the cooled gruel and the yeast mixture into the ground rice batter, mix until smooth, and leave the batter to ferment for 8 hours in a warm spot.
6. 6After fermentation, stir in additional sugar, 1 tsp baking powder, and salt to taste, mixing gently to combine.
7. 7Heat a nonstick appam pan or a heavy nonstick skillet and lightly brush or smear the wells with coconut oil so the batter releases easily.
8. 8Pour a small ladleful of batter into the center of the heated pan; hold the pan by the handles and quickly rotate it in one direction so the batter spreads into a round with a thicker center and thin, lacy edges.
9. 9Cover the pan and let the appam cook for 2-3 minutes until the edges are set and slightly brown and the center looks soft and cooked through; remove carefully with a spatula and transfer to a plate.
10. 10Repeat with the remaining batter, brushing the pan with oil as needed; serve the vellappam hot with the green peas curry, egg roast, or vegetable stew.
11. 11For the curry, soak the green peas for 3-4 hours, then cook them until tender with a pinch of turmeric and some salt (pressure cook or simmer until soft).
12. 12While the peas cook, shallow-fry the shallots, the grated coconut, the ginger piece, the garlic cloves, the cinnamon, the cloves, the fennel seeds and the coriander seeds in a little oil until the mixture turns light golden and fragrant; cool slightly and grind to a smooth paste.
13. 13Add chopped tomato and 1/2 tsp red chili powder to the cooked peas, bring to a simmer and cook for 3 minutes so the tomato softens.
14. 14Stir the ground coconut-spice paste into the simmering peas and cook for 3-4 minutes to meld the flavors and thicken the curry.
15. 15Temper a little coconut oil in a small pan, let 1/4 tsp mustard seeds pop, add 2 whole dry red chilies briefly, then pour this hot oil and spices into the curry; finish with curry leaves as garnish.
16. 16Optional: finish with a drizzle of coconut oil before serving for an extra glossy, fragrant touch.