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Main Course

Kerala Style Vellappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

2 cup Basmati rice or pacchari
1 cup Boiled rice
1 cup Desiccated coconut
1/2 tsp Instant yeast
2 tbsp Sugar
Salt, to taste
1 cup Water

Preparation

Step 1
Soak basmati rice in water for almost 1 hour.
Step 2
Put the soaked basmati rice, boiled rice, desiccated coconut, water and sugar in the mixer and grind, till smooth( like dosas consistency).
Step 3
Pour this in a large bowl and add yeast and Stir everything together thoroughly.
Step 4
Leave this for around 4 - 5 hours or till the mixture rises.
Step 5
Add salt to this mixture and Stir everything together thoroughly.
Step 6
Heat a tawa or nonstick vellappa chatty and make Vellappams.
Step 7
Serve while still hot with chicken curry.

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 Style Vellappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

2 cup Basmati rice or pacchari
1 cup Boiled rice
1 cup Desiccated coconut
1/2 tsp Instant yeast
2 tbsp Sugar
Salt, to taste
1 cup Water

Preparation

Step 1
Soak basmati rice in water for almost 1 hour.
Step 2
Put the soaked basmati rice, boiled rice, desiccated coconut, water and sugar in the mixer and grind, till smooth( like dosas consistency).
Step 3
Pour this in a large bowl and add yeast and Stir everything together thoroughly.
Step 4
Leave this for around 4 - 5 hours or till the mixture rises.
Step 5
Add salt to this mixture and Stir everything together thoroughly.
Step 6
Heat a tawa or nonstick vellappa chatty and make Vellappams.
Step 7
Serve while still hot with chicken curry.

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.