firstly, in a large bowl take 1 cup idli rice. you can alternatively use any raw rice.
also add ¼ cup poha and soak for 4-5 hours.
now transfer the soaked rice and poha into the blender.
additionally, add 1 cup coconut.
blend to smooth batter adding water as required.
now add 1 tbsp sugar and 1 tsp dry yeast. refer the packaging instruction to activate yeast.
mix well making sure everything is combined well.
cover and ferment the batter for 8 hours.
now mix the batter gently, make sure the batter is flowing consistency.
further, add ½ tsp salt and mix well.
also, heat the griddle and pour a ladleful of batter.
spread out in a circular motion slightly thick than regular masala dosa.
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
finally, enjoy vellayappam with chutney and veg stew.