Vellappam

5 from 2 votes

Rice Pancake made with fermented rice batter by grinding soaked rice,cooked rice ,grated coconut and yeast.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Main Course

Cuisine: Indian, kerala, south Indian

Servings:

Calories: 37kcal

Author: Nisha

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!

You can use either instant yeast or active dry yeast to ferment the batter. If you're using active dry yeast, you'll need to prime it first—dissolve it in lukewarm water with about 3 to 4 teaspoons of sugar, and let it sit until it becomes frothy before adding it to the batter. Instant yeast, on the other hand, can be added directly to the batter, though you can also prime it if you prefer.
Make sure to use a large container for fermenting, as the batter can rise and overflow if there's not enough space. Keep an eye on it, especially in warm conditions.
The batter should have a flowing consistency, not too thick and not too watery. Add just enough water during grinding to reach the right texture.
For softer appams, consider adding a small amount of cooked rice while grinding the batter. This is optional, but it’s a great way to use up leftovers and enhance the texture.