Vellayappam/ Rice coconut pancakes

 

Appams/Rice pan cakes are synonymous to Kerala and has become an identity for Keralites although its very common in other parts of South India as well. The basic ingredient of any Appam are rice and coconut and then you just change the few ingredients of the appam.

Voila the end result are a variations of delicious, yummy Appam like Vellayappam, Kallappam, Palappam etc.

 

The most known appams of kerala is Palappam which one can get anywhere, even outside Kerala. But there is another appam called Vellayappam which can be prepared with few variation to the Palappam batter. I guess Palappam and vallayappam are the two common ones in central Kerala as amma used to prepare only these in our house. And I prefer vellayappam over palappam. I am yet to master making Palappam, so the previous one is a regular breakfast item, in my house post marriage as well.

 

 

 

Vellayappam batter is more thicker in consistency compared to Palappam and you need to grind rice along with grated coconut, cooked rice, shallots, cumin seeds to get that unique flavour. Its got a unique sweetness, as sugar is added to it and also because of the fresh grated coconut being ground with the rice. One can even use rice powder to prepare the same

Vellayappam is prepared on a normal dosa tava/pan and looks similar to set dosa. It's also  known as Kallappam in some parts of Kerala as Kalla or toddy is added into it to ferment it.

Vellayappam can be had with potato curry, egg curry or with chicken

Preparation time: 7-8 mins for one appam
Prepares               : 12 -13 appams                        

Ingredients                                     Quantity                          
 

Raw rice                                                 : 1 and half cup
Cooked rice                                           : 1/4 cup
Grated Coconut                                    :  1/2 cup
Cumin seeds                                          : 1 tsp
Shallots/Cheerya ulli                           : 3-4
Yeast                                                        : 1/4 tsp
Sugar                                                       : 1 tbsp
Salt as per taste
oil(1-2 tbsp.)

 

Preparation Method:                                                                               

 

• Wash the rice properly and soak in water for 5-6 hours. 
• Once properly soaked, drain the rice , grind it along with coconut, shallots, cooked rice, cumin seeds to the consistency  idli batter. Be careful while adding water lest batter turns watery.
• Mix yeast in lukewarm water and add it to the batter and mix very well.
  Keep aside the batter overnight to ferment if its prepared in the evening or else if prepared early morning then 6-7 hours is enough for it to ferment.
• Heat dosa tava/pan,brush some oil and pour one full laddle batter and just spread lightly to make a thick circular shape similar to puri. Don't spread too much as we do while making dosa.
• Now let it cook for 4-3 mins to turn light golden brown, you should get to see lots of small holes being formed, that shows that the batter is properly fermented. Now turn the appam and let it cook for another 2-3 mins from the other side.
 

Serve with potato curry to vegetarians and with any non veg curry to non-vegetarians. 

.Sending this to KeralaKitchen and to
http://nivedhanams.blogspot.in/2013/08/sicsouth-indian-cooking.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html