This pancake goes by many names “Vellappam”,” Appam”, “Palappam” and so on. Growing up, we called it “Vellappam” at my home. It probably got its name due to the white color of the pancake, “Vella” translates to white in my native language, and “appam” is pancake. These pancakes are made out of fermented rice batter by grinding soaked rice, cooked rice, grated coconut, and yeast. In earlier days, they usually used palm toddy instead of yeast for fermentation.
This pancake is usually made in a pan which resembles a small flat wok called “Appa Chatti” and I have a picture below if you are interested. A ladle full of the fermented batter is poured into the center. The pan with the batter is turned around in a full circle to get its unique shape. It is then covered with a lid and cooked till done. The appam is fluffy in the center and crisp around the edges with many pores. It appears almost like a laced “dosa”. This is usually had as breakfast but can be a good dinner as well. It best goes with vegetable or chicken stew curry, egg curry, or even simply with sweetened freshly squeezed coconut milk. Read on for the instructions on how to make it. Enjoy!
Rice Pancake made with fermented rice batter by grinding soaked rice,cooked rice ,grated coconut and yeast.
- 2 cups rice soaked in water
- 3/4 cup grated coconut
- 1/2 cup cooked rice
- 1/4 tsp yeast soaked in luke warm water
- 3 tsp sugar
- 1 tsp salt
Wash and soak 2 cups of rice in enough water for about 6 hours
Grind the soaked rice with little water
Add the grated coconut , cooked rice and continue to grind till you get a smooth batter
Add yeast to luke warm water with the sugar dissolved in it.
Add salt to taste.
Keep in a warm place and wait for the batter to ferment.
After about 4 to 6 hours (depending on the humidity of the place you live in) the batter would have risen up.
Use immediately or store in the refrigerator to use later.
To make the pancake, heat up the Vellapam pan.
Pour a ladle of batter in the center.
Turn around the pan in a full circle so that it gets it's unique shape.
Reduce heat ,cover with a lid and cook until done.
The appam will have a fluffy center with many pores and a crispy edge around it.
Serve with stew or egg curry or coconut milk. Enjoy!