How to Make Kerala-Style Vellayappam with Raw Rice

Vellayappam, also known as Kerala Appam, is a popular South Indian dish made from fermented rice batter. These soft, rice pancakes are typically enjoyed for breakfast or as a snack.

This traditional dish, native to the state of Kerala, is known for its delicate texture and slightly sour taste, making it a delightful addition to any meal. While there are several variations of vellayappam, in this article, we will focus on preparing the classic Kerala-style vellayappam using raw rice.

Vellayappam

Start your day with a taste of South India! Vellayappam, also known as Kerala Appam, are soft and lacy rice pancakes that are simply irresistible

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Prep Time 8 hours hrs

Cook Time 25 minutes mins

Course Main Course

Cuisine Kerala

Servings 10

Ingredients

  

• 3 cups raw rice preferably a short-grain variety like idli rice
• 1 cup cooked rice parboiled rice works well
• 1 cup grated coconut
• 1 Tablespoon sugar
• 1 ½ teaspoon salt
• 1 teaspoon Yeast
• Water for grinding

Instructions

 

Soak the Rice:

• Wash the raw rice thoroughly and soak it in enough water for at least 6-8 hours or overnight. Drain the water.

Prepare the Batter:

• In a blender or food processor, add the soaked raw rice, yeast, cooked rice, grated coconut, sugar, and salt.
• Add enough water to start blending. You may need to add more water gradually to achieve a smooth, thick batter with a pouring consistency. The batter should be neither too thick nor too thin.

Fermentation:

• Cover the batter and leave it in a warm, undisturbed place for about 6-8 hours or overnight. The batter should double in volume and become slightly bubbly.

Prepare the Vellayappam:

• After fermentation, give the batter a good stir to deflate any excess air bubbles.
• Heat a non-stick appam pan or a regular frying pan with a flat bottom. If using a regular frying pan, make sure it has a lid.
• Pour a ladleful of batter into the center of the pan and spread the batter evenly in a circular motion, creating a thin layer.
• Cover the pan with a lid and cook over low to medium heat for 2-3 minutes or until the center is set. You don't need to flip it.

Serve

• Carefully remove the vellayappam from the pan using a spatula and place it on a serving plate.
• Repeat the process with the remaining batter.

Enjoy

• Serve vellayappam hot with your favorite side dishes, such as coconut milk, vegetable stew, egg curry, or chicken curry.

Notes

If it is active dry yeast, dissolve 1 teaspoon of active dry yeast in a little warm water (about 1/4 cup) along with a pinch of sugar. Allow it to froth for about 10 minutes. Mix the yeast mixture into the rice batter and combine well.

Keyword appam

How to make Soft Kerala Style Vellayappam – Variations #1

This recipe is great if you are in warm area. If you live in cold climate then you can add yeast when you grind the rice as suggested above.

For the Batter:

• 1 1/2 cups of raw rice
• 1/2 cup of cooked rice
• 1 cup of grated coconut
• 3/4 tsp of yeast
• 1 tsp of sugar
• 1 tsp of salt
• 1 1/4 cups water or water as needed for grinding

Step-by-Step Instructions

Step 1: Soak the Rice

1. Begin by washing the raw rice thoroughly to remove any impurities.
2. After washing, soak the rice in enough water for at least 5 hours. You can even leave it overnight for better results.

Step 2: Prepare the Batter

1. Drain the soaked rice and add it to a blender.
2. Add 1/2 cup cooked rice, and 1 cup grated coconut to the blender as well.
3. Blend the ingredients into a smooth batter. You may need to add some water to achieve the desired consistency. The batter should be slightly thicker than the pancake batter.

Step 3: First Fermentation (without yeast)

1. Transfer the batter to a large bowl.
2. Cover it and place it in a warm spot for fermentation. This helps the batter rise and develop a slightly sour taste.
3. Allow the batter to ferment for at least 8 hours, or overnight.

Step 4: Second Fermentation (with yeast):

• Dissolve 3/4 teaspoon of active dry yeast in a little warm water (about 2 tablespoons) along with 1 tsp of sugar. Allow it to froth for about 10 minutes.
• Add yeast mixture, salt, 1 1/2 tsp coconut oil (optional) into the rice mixture and combine well.
• Cover the batter and leave it in a warm, undisturbed place for about 2-3 hours. The batter should double in volume and become slightly bubbly.

Step 4: Cooking the Vellayappam

1. Once the batter has fermented, you’ll notice it has doubled in volume.
2. Give it a gentle stir to mix it well.
3. Heat a non-stick pan or appam pan (special pan for making appams) over medium heat.
4. Pour a ladleful of the batter into the center of the pan.
5. Spread the batter evenly in a circular motion, creating a thin layer.
6. Cover the pan with a lid and let the vellayappam cook on low heat for 2-3 minutes
7. Once cooked, use a spatula to gently lift it from the pan and place it on a plate.

Variation #2

Chicken Mappas | Chicken Curry with Coconut Milk

Chicken Mappas | Chicken Curry with Coconut is a favorite South Indian dish featuring tender chicken simmered in rich coconut milk gravy. Infused with aromatic spices like black pepper, cinnamon, and cardamom, this creamy and mildly spicy curry offers a perfect balance of flavors. Its sweet coconut undertones beautifully complement the warmth of the spices. Best enjoyed with appam, Chicken Mappas bring the vibrant and comforting tastes of Kerala cuisine to your table.

Ingredients:

• 800-gram Chicken, cut into medium-sized pieces
• 1/2 tsp Black Pepper Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• Salt, to taste
• 1 tsp Fennel Seeds
• 1/2 tsp Black Peppercorns
• 2 small pieces of Cinnamon
• 4 Cloves
• 3 Cardamom Pods
• 1 Bay Leaf
• 2 Onions, sliced
• 2 tbsp crushed Ginger Garlic
• 3 Green Chilies, sliced
• 2 sprigs Curry Leaves
• 1 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 2 tsp Black Pepper Powder
• 1 tsp Garam Masala Powder
• 1 Tomato, chopped
• 1/2 cup Thick Coconut Milk
• 2 cups Thin Coconut Milk
• 1 tbsp Oil
• 5-6 Shallots, sliced
• 2 Green Chilies, sliced
• A few Curry Leaves
• 1/4 tsp Garam Masala Powder
• 2 tbsp Oil

Instructions:

1. Wash and cut the chicken into medium pieces. In a bowl, mix the chicken with 1/4 tsp turmeric powder, 1/2 tsp black pepper powder, 1/2 tsp garam masala powder, and salt to taste. Set aside.
2. Heat 2 tbsp of oil in a pan over medium heat. Add black peppercorns, fennel seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté for about 30 seconds until fragrant.
3. Add sliced onions and sauté until translucent.
4. Add crushed ginger and garlic, green chilies, and curry leaves. Sauté until the onions turn light brown.
5. Reduce the heat and add coriander powder, turmeric powder, black pepper powder, and garam masala powder. Sauté for about a minute until the raw smell disappears.
6. Add chopped tomatoes and the marinated chicken. Increase the heat to medium-high and sauté until the chicken turns white instead of pink, about 3-4 minutes.
7. Reduce the heat, cover the pan with a lid, and let it cook for another 5 minutes until water starts to release from the chicken.
8. Pour in the thin coconut milk, mix well, and cover the pan again. Increase the heat to high and bring it to a boil.
9. Once it starts boiling, add salt to taste and stir well. Reduce the heat to low, cover the pan, and let it cook for another 30 minutes, stirring occasionally.
10. After 30 minutes, add the thick coconut milk and stir gently.
11. In a separate pan, heat 1 tbsp oil. Add sliced shallots and sauté until golden brown. Then add sliced green chilies and curry leaves and sauté for another minute.
12. Pour this mixture over the chicken curry, sprinkle with 1/4 tsp garam masala powder, and mix well.
13. Serve hot with appam, rice or bread. Enjoy your delicious chicken curry!

Serving and Enjoying

Kerala-style vellayappam is best enjoyed with a variety of side dishes, such as:

• Kadala Curry: A flavorful black chickpea curry.
• Egg Roast: Hard-boiled eggs in a delicious spiced gravy.

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