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vellayappam recipe kerala style

Vellayappam Recipe Kerala Style Pancakes - Vellappam/Palappam Recipe

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.
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 12 hours
Total Time 40 minutes
Servings 20 appam
Calories 105kcal


  • 2 cups white rice
  • ¾ cup Grated coconut or unsweetened shredded coconut
  • 2 teaspoons active dry yeast or use 1 tsp yeast and ½ teaspoon baking soda
  • 1 cup cooked rice
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • water as needed for grinding
  • extra water a little for dissolving yeast


instructions to make the batter

  • 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!

instructions to make vellayappam or palappam

  • 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.
  • 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.

Alternative easy way to make vellayappam

  • Heat an iron pan or skillet and lightly grease with oil (only needed for the first time, then use oil if needed).
  • When the pan is hot enough, pour a ladle full of batter (do not pour more than once). The batter will spread naturally and so many holes will form on the surface.
  • Cover the pan with lid and cook for about 1 to 2 minutes or until the appam is cooked. Transfer the cooked appam (it should come off easily from the pan) to the serving plate. Similarly cook all appams until all the batter is finished. This is an easy way to make appam or vellayappam if you do not want to swirl the appam or pancakes to make the lacy edges. These will be very soft, white in color and have a lot of holes on top and very delicious too!


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.
Troubleshooting tip: if the batter is too runny the appam won't turn out good and it will be difficult to make the appam. The consistency of the batter is much like the dosa batter consistency.
If the appam is sticking to the pan when you try to make appam (sometimes this can happen for the first appam that you make) using the traditional swirling method to make the lacy edges, follow the second alternative method that I have given in the recipe card instructions where you just pour one ladle of batter and make the appam.
Also make sure to use a lightly greased iron pan or skillet for this, as appam usually comes off so easily when using an iron pan or skillet.


Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 52mg | Fiber: 1g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg