Vellayappam Recipe Kerala Style – Vellappam/Palappam Recipe Kerala Style – How To Make Appam Without Appam Pan/Appam Maker – South Indian Kerala Style Pancakes Using Rice, Yeast & Coconut
Vellayappam recipe Kerala style also known popularly by names vellappam recipe or palappam recipe or Kerala appam recipe is kind of South Indian style rice pancakes made using white rice and coconut as the main ingredients. This makes a very simple and yummy Kerala style breakfast which is very popular for Christmas and Easter too.
Vellayappam or palappam is also traditionally known as kallappam when made using fresh toddy.
This simple vellayappam or palappam or Kerala appam recipe uses yeast for fermentation of the rice batter, to prepare delicious gluten free Kerala style pancakes.
The rice & coconut based batter is fermented (using yeast or other methods) and made in to delicious pancakes in a specifically made pan to make appams, which is known as appam pan or appachatti.
I have one more yummy, easy and vegan yeast pancakes recipe here which is made using semolina flour (that one is not gluten free though)
You can also make appam without appam pan or appam maker popularly known as appam chatti or pan, the only difference would be that the traditional pancakes made in the appam pans will have a more thick but soft center but the outside will be more lacy and crispy.
You can buy appam maker from below link if you wish, however if you have an induction top this type of appam maker may not work as the bottom of the pan is curved.
You can buy appam maker here if you wish
If you have an induction stove, it is best to use a small pan with lid which can be used to make the rice pancakes although the middle of the pancakes will be a little flat, slightly different from the traditional ones.
The appams made in a regular small sized pan will be still delicious but the center part won’t be much thicker like the traditional ones, rather the center will be mostly quite flat and uniform in texture like the rest of the area of the pancakes made.
The best option is to use an appam pan also known as appam chatti. However, just because you don’t have appam pan doesn’t mean you can’t make appams. You can make delicious rice pancakes in regular small sized pans too.
In this vellayappam recipe Kerala style, we use white, grated coconut and yeast as the main ingredients. There are quite a few different ways to make these Kerala style rice pancakes and the ingredients used, method of making and the names used for each recipe may differ from region to region.
Basically they are very yummy, soft and very unique textured fermented rice pancakes made using white rice, coconut and maybe yeast (yeast free recipes are also there).
So here is how you can make this appam recipe or palappam recipe or vellayappam recipe or Kerala style pancakes recipe using white rice, coconut and yeast.
Vellayappam Recipe Kerala Style – Vellappam Recipe – How To Make Appam Mavu (appam batter) & Appam
Vellayappam also known as vellappam, palappam or kallappam in Kerala is a popular rice based Indian style pancake which is enjoyed for breakfast, and it is popular for Christmas and Easter too.
- white rice 2 cups
- Grated coconut or unsweetened shredded coconut 1 Cup
- active dry yeast 1 package about 2 teaspoons
- cooked rice 2 cups
- salt as needed
- sugar 1 tablespoon
- water required for grinding
- extra water a little for dissolving yeast
- Wash the white rice and soak the white rice in enough water for at least 5 to 6 hours.
- Grind the white rice smoothly using a food processor or a good quality blender with just enough water to make the batter.
- Add the grated coconut and grind or blend the contents again until the coconut is well blended with the rice batter.
- Add the cooked rice also the contents and grind or blend until the mixture is smooth.
- Add enough water in case the water is less so you can make the perfect batter for making the Kerala style rice pancakes. The consistency of the batter should be like the consistency of dosa batter or a little more liquid like consistency than regular pancake batters. If the batter is too thin or too thick, the pancakes or vellayappam may not come right.
- Transfer the batter to a good quality large container (the batter will rise) with enough space to hold the batter as it will rise.
- Add enough salt and mix the contents well.
- Dissolve the dry yeast in very little water that is slightly warm.
- Add sugar to the yeast mixture, gently mix and keep it closed for about 10 minutes.
- After about 10 minutes, you can see that the yeast has dissolved and the yeast mixture has become bubbly.
- Add this yeast mixture to the batter and mix the contents well.
- Keep the contents closed for fermentation for another 8 to 10 hours or until the batter is fermented well. The batter will get better if you keep it for fermentation for a few more hours.
- The batter will get fermented naturally and rise under normal situations. However if is too cold, you may turn on the heater for a few minutes which will help the batter to rise. Also, if you are in colder places, it may take more hours for the batter to get fermented and rise. Just make sure that you don't keep in cold places (by turning on the heater to regulate the temperature inside the room or by covering the container with thick blankets or you may also keep the container inside the oven with just the light on for some time) and give enough hours for the batter to rise naturally.
- Once the batter is fermented, you can see that tiny bubbles have formed in the batter and the batter has risen. Gently mix the contents and now the pancake batter is ready to be used!
- As I mentioned above, appam pan or appam chatti is the best pan specifically designed to make Kerala style rice pancakes known as appam, vellayappam or palappam. However you can make this appam (with little flat centers) using a small sized regular pan too. If you use a regular small pan, make sure you have a lid for the pan, as we cook these pancakes with the pan covered using the lid.
- Sp heat the appam pan or regular pan in the stove in medium heat.
- Greasing the pan with little oil is not necessary, but it may be a good idea to avoid sticking the pancakes in the pan.
- Once the pan is hot, take a full ladle of batter and pour it into the hot pan. Give it two to three seconds to settle on the middle of the pan and then take the pan in your hands while holding on the handles, and gently swirl the pan around to spread the batter all around the pan, which will help to form lacy thin edges for your pancakes. After swirling around the pan to spread the batter, immediately keep the pan back in the stove.
- Cover the pan with lid and cook in low to medium heat for a few minutes until the pancake is cooked and the lacy edges begin to stick out of the pan.
- The pancakes will usually have lacy thin edges with a much softer middle inside.
- Gently transfer the cooked pancakes out of the pancakes to the serving plate or a container using a good quality spatula.
- Similarly cook all rice pancakes or vellayappam one by one as much as you need.
You can save the remaining batter in the refrigerator for a few days for later use. Serve the soft and yummy rice pancakes or vellayappam with any vegetarian curry as you wish. The popular combinations for vellayappam includes Kerala style potato stew, potato curry, green peas potato curry, tomato onion curry, egg roast without gravy, Kerala style egg curry or thoran chutney for appam.
Hope you found this post on vellayappam recipe Kerala style or Kerala style rice pancakes helpful!
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