Wednesday, July 24, 2013


              Vellayappam is considered as one of the most favourite breakfast dish in Kerala. It is also called as Paalappam, lace Appam... as they have beautiful laces at the end of it... They are bowl shaped rice-coconut pancakes, as they derive their shape from the small "Appachatti's" in which they are prepared. It is also famous in Sri Lanka to my knowledge. 
Mostly vellayappam best accompanied by Egg roast, Vegetable stew, Chicken /mutton stew.....

  1. Pachari /Raw rice/Sona Masoori - 1 cup
  2. Fresh grated coconut - 1/2 cup (do not grate the coconut very deeply, take only the white coconut)
  3. Baking Soda - 1/4 Tsp
  4. Salt - to taste
  • Soak the raw rice/pachari/sona masoori in water for 4-6 hours.
  • In a grinder/mixie, grind soaked raw rice, grated coconut, little at a time to a smooth paste with water. Do not add too much of water.
  • Transfer it to a big steel utensil to ferment. This will rise in volume.
  • Keep it overnight.
  • In the morning add baking soda and salt. Keep it for half hour.
  • Heat a non-stick pan / appachatti , on a medium flame. Pour one ladle of batter to the pan, lift the pan from the stove and slightly twist around to spread the batter in the pan to  make a circular shape. Close the lid and cook on low heat, until you see the edges turning golden brown.(Do not spread all the batter on to the sides, allow the extra amount to remain at the centre so that you get a thick spongy centre).
  • Transfer from pan to a plate. 
  • Serve hot with any curry.

  • The batter should not be too watery  nor very thick.
  • If you have difficulty in getting the vellayappam out of the pan, grease the pan slightly before pouring the batter for the next one.
  • If its still sticking to the pan, then slice an onion,and spread on to the pan and then pour the batter.
Ideal matches for vellayappam:



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