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Main Course

Vellayappam - Traditional

Rice flour added to yeast, thick coconut milk and other ingredients.

Ingredientsfor 4 servings

2 cup Rice flour
2 cup Thick coconut milk
1/2 cup Warm water
1 tsp Yeast
1 tsp Sugar
Salt, to taste

Preparation

Step 1
Get warm water and mix sugar and yeast. Leave aside to raise for 6 to 7 minutes.
Step 2
Set a pan on the stove, take 1 tbsp of rice flour and 1/2 cup of water and boil it and make a thick paste.
Step 3
Get a vessel and put 2 cups of rice flour and thick coconut milk.
Step 4
Combine all together: yeast, rice paste, rice flour and coconut milk. Add salt and make the batter as pancake batter.
Step 5
Close the batter with a lid and keep this batter in room temperature for about 2 hrs.
Step 6
Heat a appam pan and put one spoon of batter and round the pan and close with lid until cooked.
Step 7
Repeat same for remaining batter.

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

Vellayappam - Traditional

Rice flour added to yeast, thick coconut milk and other ingredients.

Ingredientsfor 4 servings

2 cup Rice flour
2 cup Thick coconut milk
1/2 cup Warm water
1 tsp Yeast
1 tsp Sugar
Salt, to taste

Preparation

Step 1
Get warm water and mix sugar and yeast. Leave aside to raise for 6 to 7 minutes.
Step 2
Set a pan on the stove, take 1 tbsp of rice flour and 1/2 cup of water and boil it and make a thick paste.
Step 3
Get a vessel and put 2 cups of rice flour and thick coconut milk.
Step 4
Combine all together: yeast, rice paste, rice flour and coconut milk. Add salt and make the batter as pancake batter.
Step 5
Close the batter with a lid and keep this batter in room temperature for about 2 hrs.
Step 6
Heat a appam pan and put one spoon of batter and round the pan and close with lid until cooked.
Step 7
Repeat same for remaining batter.

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.