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.