Vellayappam- Another Method



  1. White rice/ Pachari – 2 cups
  2. Sugar – 6 tsps.
  3. Instant yeast – 1/2 tsp. (level)
  4. Water – as needed
  5. Grated coconut – 1 cup
  6. Garlic – 2 big cloves
  7. Cumin seeds – 1/2 tsp.
  8. Shallots – 4-6 numbers
  9. Salt to taste


  1. Soak the white rice in water for 5-6 hours. Drain water from the rice.
  2. Grind the rice to a coarse powder.
  3. Take 1/4 cup of this coarse rice powder & mix it with 1 cup of water. Cook on medium low heat till you get a thick rice porridge/kappi. Let this cool down slightly.
  4. Now grind the rice adding sugar, the cooled paste/kappi & yeast to a very smooth paste adding enough water.
  5. Transfer the batter to a big vessel. Keep it aside for 3-4 hours or till double in volume.
  6. Grind the coconut, cumin seeds, shallots and garlic to a coarse paste adding little water.
  7. Add this paste to the fermented batter and mix. Keep aside for 1 hour more.
  8. Add salt & add enough water to make the batter slightly thin. The batter should be thinner than dosa batter.
  9. Heat a pan till it becomes really hot. Lower heat to medium & pour a ladle full of batter on the pan. The batter should spread by itself into a circle. A lot of bubbles will appear on the surface of the appam.
  10. Cook both sides of the appam over a medium heat.
  11. Serve hot with a curry of your choice.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

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