This pancake goes by many names "Vellappam (Vellayappam) "," 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.
Why you will love this dish?
- This pancake made with fermented batter is very 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 easily found 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
This pancake is usually made in a pan that resembles a small flat wok called "Appa Chatti". I have a picture below if you are curious. 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 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 loved this so much as a child! Thanks for posting!
That's wonderful to know that you have had it! Thank you for stopping by!
Yes, I used to have it more as a dessert with sweetened coconut milk. Thanks for bringing back sweet memories.
I love that combination as well , am so glad it brought back sweet memories 🙂
You know, nothing better than an appam and stew for a meal. I have been wondering about how to make them and getting that particular wok. I shall have to try your recipe. Looks fabulous and perfect! xx
Thank you for stopping by Dippy, nice to hear from you!The Vellappam stew/egg curry combination is very popular especially at get-togethers or occasions back in my home town. The wok should be available online or even in Indian groceries.It's very easy to make once you have that and hope you try it sometime 🙂
I will have to 🙂 I love appams. It is healthy too. xx
Lovely to hear that, yes it does not use much oil and fills you up quickly so healthy indeed 🙂
Love this beautiful spongy appam, thanks for sharing the recipe !
Thank you Megala, it is spongy in the center and the pores soak up all the curry making it even tastier!
I've never had rice pancakes, but they look so delicate. Will have to give them a go as they look simple enough for even me (disaster in the kitchen) to try. x
They taste good , the process of soaking, grinding and fermenting may sound like a bit of work. I know it took me a while to make it myself when I moved out of home and I had the excuse of not having a pan in the beginning :). But once I figured it and got good results, there was no looking back 🙂
Such spongy and perfect vellappams 😋 Will try them soon!
Thank you Smitha, I'm sure you will love this dish!
This is my Hubby's favourite.. He loves to have it with coconut milk..
Yes indeed coconut milk is a great combination. Glad to hear and Thank you for stopping by!
Gah! They're so pretty! 😀
Thanks a lot for the lovely comment and stopping by!
Or blini in our language ;))) looks amazing💐
Ah! I see that's nice to know .Thank you for the lovely comment!
Wow.. A beautiful spongy appam! Love it! 🙂
Thank you so much , it was indeed spongy .
Looks amazing!!!....though I too make these and is relished by all my family...courtsey one of my friend from kerala 😃
Wonderful to know that you got introduced to it by your Keralite friend and that you enjoy it! Thank you for stopping by and the comments.
Oh I love these, we call them hoppers. Just delicious dipped with curry. They look great Nisha. Also I have participated in the Quote challenge. Thanks again for the nomination my friend. Check it out here. Xx
Thank you dear Lorelle , absolutely right dipped in curry it's just awesome . Happy to hear you participated in the quote challenge tag and I loved your post 🙂
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That looks yummy 🙂
Thank you Joshi, appreciate your comments!
The appam looks mouth watering. I have had it with sweet coconut milk/korma, egg curry sounds amazing with it too .. Beautiful pics
Thank you Neetha, they are all excellent combinations .I love them all 🙂
Wow I have never heard of this before and it sounds and looks amazing!
Thank you Diane, I'm pretty sure you will like it it's almost like a soft bread or pancake !
Lovely texture and Clicks 😍
Thanks a lot Ramya!
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.
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.
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!
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!