Vellayappam with Kerala Fish Molee

Grind the Batter (10 minutes)

• Drain the soaked rice completely, discarding the soaking water.
• Transfer the drained rice to a high-speed blender. Add the fresh grated coconut, cooked rice, sugar, and instant yeast.
• Pour in 1 cup of water and begin grinding. Gradually add the remaining 1/2 cup of water, scraping down the sides, until you have a very smooth, flowing batter. The consistency should be slightly thinner than pancake batter.

Ferment the Batter (8-12 hours)

• Pour the batter into a large, non-reactive bowl (like glass or stainless steel), ensuring it's filled no more than halfway to allow room for it to rise.
• Cover the bowl with a lid (do not seal it tightly) or a clean kitchen towel. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
• After fermentation, the batter will have risen, be bubbly, and have a distinct, slightly sour aroma.

Prepare for Cooking (2 minutes)

• Once the batter is well-fermented, add the salt.
• Gently stir the batter with a ladle just enough to incorporate the salt. Avoid over-mixing, as this will deflate the air bubbles crucial for a soft texture.

Cook the Vellayappam (2-3 minutes per appam)

• Heat an appachatti (appam pan) or a small, deep non-stick wok over medium heat. Lightly grease it with a few drops of coconut oil using a paper towel.
• Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
• Immediately lift the pan off the heat and, holding both handles, swirl it in a quick, circular motion to spread the batter. This creates thin, lacy edges and leaves a thicker, soft cushion in the center.
• Place the pan back on the stove, cover with a lid, and cook on low-medium heat for 2-3 minutes.
• The vellayappam is cooked when the center is spongy and cooked through (no raw batter visible) and the edges are crisp and light golden brown. Do not flip it.
• Carefully slide the cooked appam onto a plate. Repeat the process with the remaining batter, greasing the pan as needed.

Serve Immediately

• Serve the hot, fresh vellayappam with traditional accompaniments like Vegetable Stew (Ishtu), Egg Curry, or sweetened coconut milk.

Simmer the fish in the gravy

• Gently place the fried fish steaks and the round tomato slices into the simmering gravy.
• Cover the pan and cook on low heat for 5-7 minutes. This allows the fish to cook through and absorb the flavors of the gravy. Avoid stirring vigorously to prevent the fish from breaking.

Finish with thick coconut milk

• Turn the heat to the absolute lowest setting. Pour in the thick coconut milk and sprinkle the garam masala over the top.
• Gently swirl the pan to mix everything. Heat for just 1-2 minutes until the gravy is warm. Crucially, do not let it boil, as the thick coconut milk can curdle.
• Turn off the heat and stir in the remaining 1 tbsp of lemon juice.

Rest and serve

• Let the curry rest, covered, for at least 10-15 minutes. This allows the flavors to meld and deepen.
• Serve the Kerala Fish Molee hot with appam, idiyappam (string hoppers), or steamed rice.