The differences between Palappam & Vellappam:-

1. Vellayappam is flavoured by cumin seeds whereas pallappam is not.

2. Vellayappam is much easier to make, just needs a single rising & no kneading is required

3. Grated coconut is used to make a Vellayappam whereas coconut milk is used to make Palappams.

4. A vellayappam is usually flat & a palappam is usually made disc shaped.

5. And finally the list of ingredients also differ. Vellayappam uses cooked rice & palappam uses kappi/ kurukku.


Raw rice ( Pachari ) – 2 cups

Cooked Rosematta rice – 1 cup

Grated coconut – 1 cup

Active dry yeast ( I used Saf- Levure) – 1/2 tsp

Sugar – 1/2 tsp + 1  tbsp

Salt – 1/2 tsp / to taste

Cumin seeds – 1/2 tsp

Water – 1/4 cup + 3/4 – 1 cup


Soak the raw wice in water for 6-7 hours.

Mix 1/2 tsp of sugar & the yeast in 1/4 cup of lukewarm water & keep aside for 15 minutes/ till frothy.

Grind together the raw rice, cooked rice, grated coconut, cumin seeds & the yeast mixture adding 3/4- 1 cup of water to a thick idli like batter. Keep undisturbed for 3-10 hours ( this depends upon the yeast quality & the temperature of fermentation). Use a big vessel to hold the batter otherwise you will have a real tough time cleaning your countertop!

The Batter


Fermented Batter

Add enough water ( according to the thickness of the appam you desire), salt & 1 tbsp of sugar to the fermented batter & mix.

Heat a non-stick pan & pour a ladleful of batter. It will spread into a circle by itself.

Cover cook the appam on low heat for a minute. Flip the appam & cook the other side uncovered on medium heat till golden flecks appear.

Serve hot with sweetened coconut milk/ sweetened milk/ kadala curry/ chicken curry/ stew/ fish moli / any kadala curry.

This entry was posted in Bread, Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

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