This pancake goes by many names "Vellappam or Vellayappam (Rice Pancakes)"," Appam", "Palappam" and so on. These delicious pancakes are made out of fermented rice batter by grinding soaked rice, cooked rice, grated coconut, and yeast.
In the past, palm toddy was used for fermenting this dish . These days we use yeast. Growing up, we called it "Vellappam" at home. The name likely comes from the pancake’s white color, "Vella" means white in my native language, and "appam" refers to pancake.
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Why you will love this dish?
- This pancake made with fermented batter is porous and absorbs the curry or the side dish well and elevates the taste of the pancake.
- Once the batter is ready, it is quick and easy to make. You can store it in the refrigerator for about five to six days.
- You can serve it with curry or coconut milk with sugar.
- Serve with a variety of curries like chicken curry, mutton stew, egg curry, vegetable stew, and Black Chickpeas curry.
Ingredients to make Vellappam
Vellapam needs very few simple ingredients all present in your kitchen pantry.
- Raw rice, soak it in plenty of water.
- Fresh or frozen grated coconut thawed to room temperature.
- Leftover Cooked rice.
- Yeast in a little lukewarm water mixed with sugar and salt.
How to make Vellappam or Vellayappam?
Making the Batter
First, soak the rice in water for about five to six hours. Grind the rice with just enough water to a fine paste. Add grated coconut and grind again until well combined. Pour the contents into a vessel for fermenting. Prime the yeast in a sugar solution and add it to the batter. You can also use active yeast. Keep it in a warm place for fermentation. An oven with a light on is a good place to ferment this batter. The batter should rise up in 4 to 5 hours or even earlier.
Using Vellapam chatti to make vellapam
We make this pancake in a pan that resembles a small flat wok called "Appa Chatti". I have a picture below if you are curious. Pour a ladle full of batter into the center. Turn the pan with batter around in a full circle to get the unique shape. Cover with a lid and cook 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 a great breakfast but can be a good dinner as well. It best goes with vegetable or chicken stew curry, egg curry, spicy kadala curry with coconut or even simply with sweetened freshly squeezed coconut milk. Read on for the detailed instructions on how to make it. Enjoy!
Here are some other breakfast items that you may love. Do check it out.
Vellappam or Appam (Rice Pancake)
Ingredients
- 2 cups rice soaked in water
- ¾ cup coconut grated
- ½ cup rice cooked
- ¼ tsp yeast soaked in luke warm water
- 3 tsp sugar
- 1 tsp salt
Instructions
- 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!
Nutrition
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I love vellapam for breakfast. Appam with stew or chicken curry is something I always look forward.
Yes that is the best combination indeed . I also love it dipped in with plain fresh coconut milk and sugar . Thank you Lathiya!
Appam looks so delicious and fluffy. It has been a long time I made them. Thanks for sharing.
Thank you dear, wonderful to know you make it as well!
They look so dainty! This is a new dish for me and I liked reading how to make it 🙂
Thank you Christy! I'm glad you enjoyed it.
This visual treat for any south indian is amazing! Perfectly made and I bet it tasted super delicious.
Yes indeed seeing a fluffy and crispy appam with those nice pores is a pride for any south Indian I guess 🙂 especially for a foodie like me LoL .Thank you Vidya!
Oh absolutely true.. we foodies live for such golden moments of pleasure. My pleasure dear.