Kerala Special Vellayappam/Paalappam Recipe

    Vellayappam / Paalappam / Appam is one of the most famous and favorite breakfast item of Kerala. It’s been long I was working hard to get the appam batter fermented & finally it got successful. The rice you take, the weather all matters the fermentation. I switched to basmati rice/idli rice for vellayappam. Binson’s favorite food, which took this long for me to success. You can make this vellayappam in different ways using yeast, toddy… Yeast is the only option for me and for all who are living out of India.
    My appam was sooo sooo soft and tasty. It was so heavenly when I placed it in my mouth, literally melts. Vellayappams never took a place in my menu yet, but now am pretty confident to add them to my party menu. Appams have wide range of combinations to go with, like egg roast or curry, stew (veg or non), chicken curry and so on….
    Try my recipe and let me know how it worked!!!

Ingredients:-
Basmati rice-2cps
Grated coconut-2cps (room temp)
Coconut milk-1cp(room temp)
Sugar-4tbsp
Yeast-1 1/2tsp
Water
Salt-1/2tsp

Method:-
Soak rice overnight (I soaked by 10.00pm).
Next day morning, In a grinder (or mixer) grind coconut and rice with very little water into fine batter (adding more water makes difficult to bring into fine batter).
Add coconut milk (I used tinned coconut milk) and enough water till the batter is slightly thin.
In a sauce pan take 2 laddles of batter and add 1cp water. In a low to medium flame cook the batter into thick paste (kuruk in malayalam). Let it cool completely (cooking in high flame too brings the batter to thick paste but won’t cook completely).
Again blend the thick paste with some raw batter, yeast, sugar to a liquid consistency without any lumps.
Combine all together and bring consistency to slightly thin than dosa batter (appam batter should be little thin and it comes to the perfect consistency when fermented and can be easily form into appam when poured to appam pan).
Ferment in a warm place (I kept inside oven with lights ON) for about 3-4hrs.
Take the fermented batter and add little salt, stir and ready to make (if not gonna prepare right the moment, refrigerate the batter, no worries).


Heat appam pan (appachatti) in medium to high flame for the first appam & then in medium flame for the rest (now pan will be in right temp).
Pour the batter and rotate for round appam (just one circle), rest of the batter will accumulate in the center.


Cook covered for 2-3 mins (for golden brown sides cook longer).
Do the same with rest of the batter.

Serve the yummy vellayappm/paalappam with stew or chicken curry or egg roast. Perfectly soft Vellayappam!

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