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Vellayappam

Vellayappam

Vellayappam is bowl shaped lace-y pancake served typically as a breakfast item. Nowadays, restaurants that serve Kerala cuisine serve this for lunch and dinner as well.
Calories 169 kcal

Ingredients
  

Vellayappam Batter

  • 3 cups Long Grain Rice
  • 1 cup Rice cooked.
  • 1 cup Coconut Milk see tip
  • 3 tsp Sugar
  • 1 tsp Active Dry Yeast see tip
  • Salt to taste

Instructions
 

Vellayappam Batter

  • Rinse and soak the long grain rice for 5-6 hours.
  • Drain the soaked rice. Using a food processor or mixer-grinder, grind together all the ingredients - soaked rice, cooked rice, coconut milk, active dry yeast, sugar and salt along with with sufficient of water . You might have to grind this in batches if your food processor or mixer-grinder cannot grind the entire quantity together. You would need about 2.5 to 3 cups of water for the entire batter. The batter should be free flowing but not watery.
  • Adjust the consistency by adding water, if required. Close air tight and let it ferment overnight.
  • When you are ready to use the batter, add another 1-2 tsp of sugar (optional) and mix well.

Vellayappam

  • Heat the appam chatti/skillet.
  • Pour ΒΌ cup of the batter onto the hot appam chatti/skillet.
  • Lift the skillet using both the handles, swirl the batter around in a clock wise direction.
  • Close the skillet lid and cook for 2-3 minutes.
  • Serve hot. You can serve one of these as an accompaniment to the appam - Vegetable Stew or Egg Curry or Egg Roast.

Notes

Tips for Vellayyapam Batter
If you do not have active dry yeast, you will have to proof the yeast first.
Take 1 tsp of yeast, add 1-2 tbsp of lukewarm water (about 80 degree Fahrenheit) and 2 tsp sugar. Let it rest for a few minutes. When the yeast is completely dissolved and all bubbly and frothy, it is ready to use.
You can use any kind of cooked rice. I generally use the leftover rice. I have used both par boiled rice as well basmati rice .
Coconut Milk
You can use the freshly squeezed thick coconut milk.
If you are using the coconut milk from can, make sure you shake the can well before you open it. You can use the regular or premium variety of canned coconut milk.
Tips for Vellayappam
Generally, the appam served in restaurants have a thicker center and thinner lace-y edges. I prefer the center to be thin as the edges. If you like your appams to have a thick, swirl the batter around the skillet a little less. (Notice the thin center for the "regular appam and thicker center in the floral design)
Making a floral design takes practice. With practice you can get equal sized petals.
The appam chatti/skillet can get very hot. Use small kitchen towels to help you hold the handles when you swirl the skillet.
Do not flip over the appam. If the center is not cooked, keep the lid closed till done.