Vellappaniyaaram and chutney

Ingredients

Raw rice – 2 cups

Fermented coconut water – 2 cups

Grated coconut – 1/4 cup

White poha / Aval – 1 cup

Salt to taste

Preparation

Soak rice for 4 hours, then grind it with coconut,poha,fermented coconut water and salt, make a smooth paste, then keep overnight for fermentation. Heat unniyappam pot, brush oil, then pour the batter to each holes, cook it in low flame, then have it with coconut chutney.

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