Veeshappam
INGREDIENTS
1 cup raw rice
1 egg
1&1/4 cup coconut milk
Salt
Wash the rice well and soak for at least two hours.
Grind rice with egg and half cup coconut milk.
Add remaining coconut milk and salt.
Heat a nonstick pan or an appachatti Pour a ladle full of batter on it and swirl the pan let the batter spread.
Cover and allow it to cook for 30 seconds.
Serve hot with any curry.
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