Remind me of my school days when my mom used to make this for evening tea. There is no need of curry to eat this. It goes well with tea. Try this, I am cent percent sure that you will too like this.
Rice/ Pachari: 1 cup
Shallots: 10 (or as required)
Jeerakam/cumin: ½ tsp
Coconut grated: ½ cup
Coconut oil: required
Method of Preparation
Soak rice for 3-4 hours.
Wash and grind the rice by adding 3 shallots, cumin, grated coconut, salt and enough water.
Chop the remaining shallots and keep aside.
The batter should be thinner than dosha batter. It should be a bit watery form.
Heat vellappam pan or any pan of your choice. Add 1tbsp oil to it.
Add ½ tsp of chopped shallots, when it turns slight brownish color pour 1 ladleful of batter to it. No need to rotate the pan.
Close with a lid and put in low flame.
When the sides turns light brown turn over to the other side, if needed u can add 1tbsp more oil so u can get it done soon and add more taste to it and close the lid.
When the other side also turns light brownish or crispy, u can take it and continue the same process until u finish the batter.
Tip: Not required to grind the grated coconut along with rice. You can add the grated coconut to the batter directly.