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Main Course

Kerala Palappam | Vellayappam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 4 servings

2 cup Rice
2 tbsp Boiled rice
3/4 cup Coconut — grated
1/2 tsp Yeast
1 tbsp Sugar
1/2 tsp Salt

Preparation

Step 1
For preparing Kerala Palappam, grind all the ingredients together by adding water.
Step 2
Pour half of the dough to a vessel and warm the remaining half in a pan.
Step 3
Keep stirring while warming as the dough gets thick very quickly.
Step 4
Once the dough thickens, switch off the fire. Grind the warmed portion again by adding little water to make a smooth form.
Step 5
Mix this along with the first half kept aside.
Step 6
Keep it overnight, and thus the dough is ready for palappam. Make the consistency of the dough accordingly by adding water.
Step 7
For vellayappam, i suggest not to go for the warming process, coz it makes the appam too soft. So you can just grind the above ingredients adding half a tsp of cumin seeds and 3 shallots. Keep vellayappam batter overnight as such. Palappams are prepared in appachatti, while vellayappam is prepared in hot tawa.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Kerala Palappam | Vellayappam

Ingredientsfor 4 servings

2 cup Rice
2 tbsp Boiled rice
3/4 cup Coconut — grated
1/2 tsp Yeast
1 tbsp Sugar
1/2 tsp Salt

Preparation

Step 1
For preparing Kerala Palappam, grind all the ingredients together by adding water.
Step 2
Pour half of the dough to a vessel and warm the remaining half in a pan.
Step 3
Keep stirring while warming as the dough gets thick very quickly.
Step 4
Once the dough thickens, switch off the fire. Grind the warmed portion again by adding little water to make a smooth form.
Step 5
Mix this along with the first half kept aside.
Step 6
Keep it overnight, and thus the dough is ready for palappam. Make the consistency of the dough accordingly by adding water.
Step 7
For vellayappam, i suggest not to go for the warming process, coz it makes the appam too soft. So you can just grind the above ingredients adding half a tsp of cumin seeds and 3 shallots. Keep vellayappam batter overnight as such. Palappams are prepared in appachatti, while vellayappam is prepared in hot tawa.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.