Veeshappam

Ingredients:

1 cup kaima rice / jeerakasala rice

1 egg

1 3/4 cup coconut milk

salt to taste

Preparation:

1. Soak the rice in water for 2-3 hours.
2. In a blender, add the drained rice and grind it adding egg and 1/2 cup coconut milk to a smooth batter.
3. Transfer to a bowl and add remaining 1 1/4 cup coconut milk and salt and mix well to a loose batter.
4. Heat a non stick pan and pour a ladleful of batter into the pan and swirl the pan to spread the batter around the pan to form thin round.
5. Cover with a lid and cook for 40-50 seconds until cooked.
6. Remove it from the pan and fold it into a triangle...Serve hot with any spicy curry of your choice…