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Main Course

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 White rice (Pachari)
1/2 Of Coconut
1 tsp Yeast
Sugar, to taste
Salt, to taste
2 tbsp Cooked rice partially — ground

Preparation

Step 1
Wash the rice and soak it for 3 to 4 hours.
Step 2
Allow it to drain.
Step 3
Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding, take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Step 4
Mix separately 1 teaspoonful of yeast, quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
Step 5
Grind the coconut to a milky emulsion.
Step 6
Prepare the Kurukku by cooking the partially ground rice saved earlier like a thick porridge.
Step 7
Mix together the ground rice, the Kurukku, the yeast mixture and the ground coconut.
Step 8
Allow the mixture to ferment for about 6 hours.
Step 9
Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Or you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.).
Step 10
Now put the mixture in a warm oven for 2 hours just before you make the Appams.
Step 11
AFTER IT RISES, DO NOT STIR.
Step 12
Use a cast iron pan to make the appams and use the same technique that one uses for pancakes.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

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Main Course

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 White rice (Pachari)
1/2 Of Coconut
1 tsp Yeast
Sugar, to taste
Salt, to taste
2 tbsp Cooked rice partially — ground

Preparation

Step 1
Wash the rice and soak it for 3 to 4 hours.
Step 2
Allow it to drain.
Step 3
Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding, take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Step 4
Mix separately 1 teaspoonful of yeast, quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
Step 5
Grind the coconut to a milky emulsion.
Step 6
Prepare the Kurukku by cooking the partially ground rice saved earlier like a thick porridge.
Step 7
Mix together the ground rice, the Kurukku, the yeast mixture and the ground coconut.
Step 8
Allow the mixture to ferment for about 6 hours.
Step 9
Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. Or you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.).
Step 10
Now put the mixture in a warm oven for 2 hours just before you make the Appams.
Step 11
AFTER IT RISES, DO NOT STIR.
Step 12
Use a cast iron pan to make the appams and use the same technique that one uses for pancakes.