Preparation of Palappam or vellayappam


Preparation of Palappam or Vellayappam

Palappam or vellayappam is one of the popular breakfast recipe in Kerala. It can be served along with vegetable and meat dishes.

Palappam is also known by the name ‘appam’ among the Keralites. Raw rice, cooked rice and grated coconut are the essential ingredients of this recipe. Yeast is used for the fermentation of the rice batter. Appam and stew (vegetable, beef, lamp, Chicken) is one of a commonly used breakfast combination in Kerala. This dish is also prepared during special occasions like Christmas and Easter. Palappam and curry is one of a course served during Christian marriages. Instead of yeast, tody (sap of palm) also can be used for the fermentation of the rice batter. The taste, thickness and the softness are considered as the essential qualities of a delicious appam. Rice flour or grinded raw rice can be used for making this recipe. Let’s have a look at the ingredients required and the method of preparation of this breakfast recipe.

Ingredients required for the preparation of palappam or vellayappam
  • 1½ cup of raw rice (Pachari)
  • ¾ cup of grated coconut
  • ½ cup of cooked rice
  • ¼ teaspoon of yeast
  • 1½ to 3 tablespoon of sugar
  • 1½ cup of water
  • Salt as per the taste
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Method of preparation
  • Wash the rice thoroughly and soak it in water for about 5 to 6 hours.
  • Drain the water and grind the rice with grated coconut, cooked rice and ¾ cup of water to form a smooth batter.
  • Transfer the batter to a large bowl, add sugar, yeast and the remaining ¾ cup of water.
  • Stir the mixture for about 25 seconds so that the sugar and the yeast gets completely dissolved.
  • Keep the batter for about 6-8 hours or overnight for fermentation. The batter almost doubles its size after fermentation.
  • Once the batter is fermented, add the salt and stir the mixture. Keep it aside for 30 minutes, the batter will rise and it will be foamy and light.
  • Heat the small sized deep frying pan (appachatti) in low-medium flame. If you are using appachatti, rub it with some oil. Non-stick pans do not require the use of oil.
  • Take out a ladle full of the batter and pour into the pan. Immediately swirl the pan around, so that the batter attains a circular shape with thin sides.
  • Close the lid of the pan and cook it for 1 minute. As the sides of the appam attain a light brown colour, gently take it out from the pan.
  • Serve it with any of the dishes like vegetable stew, egg curry, Chichen curry, beef curry etc.