Monday, 12 November 2012


Vellaippam oe Appam (Aappam in Tamil) is made in various ways. I am posting one of the ways which I regularly follow. This is a very favourite breakfast item in Kerala. Oflate people have started including this for parties also.

Raw rice – 250 grams
Coconut – 25 grams
Yeast – 5 grams
Sugar – 5 grams
Salt to taste.

  • Soak the rice for about 4-5 hours.
  • Heat half a glass of water. The water should be luke-warm and not hot.
  • Add sugar and yeast and mix well. In a few minutes time you should start seeing the yeast rising up.
  • After about 10-15 minutes froth will be formed.
  • Grind the rice and coconut into a fine paste.
  • Mix the yeast water and leave it aside for about 6-8 hours.
  • The batter should have fermented and risen up.
  • Just before making the appams ad salt and mix well.
  • The batter should be little thin unlike the dosa batter.

  • To make appams you need a appachatti which is actually a shallow bottomed kadai.
  • Heat the appachatti.
  • Pour one ladleful of the batter and rotate the appachatti so that a thin layer forms on the sides and the centre is bit thicker.
  • Cover and cook. Appam is cooked only on one side.
  • The middle part will be fluffy and the sides would be crisp and thin.

Serve delicious velaiappam with stew.

No comments:

Post a Comment