Vellayappam Kerala style – rice pancake recipe2012-10-21
- Yield : 20 nos
- Servings : 4
- Prep Time : 6:30 h
- Cook Time : 4m
- Ready In : 6:34 h
Vellayappam ( Velleeppam) is a fermented rice pancake. Vellayappam is one of the most popular breakfast items in Kerala and part of Sri Lanka. It is one of the favorite breakfast of my family too and we have it for breakfast at least once a week.
It is very tasty to eat and easy to make. Vellayappam tastes best when served with vegetable stew, mutton/ beef stew, mutton curry or egg roast.
- Raw rice (pachari) - 1 cup
- Grated coconut - 1/2 cup
- Sugar - 1 tbsp
- Baking soda or powder - 1/4 tsp
- Cooked rice - 2 tbsp
- Water - 1 cup
- Salt to taste
Soak the rice in water for 6 hours. Drain the rice.
Grind the soaked rice in a grinder to a smooth paste. Take 3 tbsp of this batter in a pan and add 1 cup of water and heat it up and bring to boil in a medium flame. Stir this continuously. After few minutes when it becomes thick, switch off the flame and allow it to cool.
Now add this mixture to the grinded rice batter and add grated coconut, cooked rice and blend it till smooth. Add enough water and add sugar and mix well. Allow it to ferment overnight.
In the next morning add baking soda or baking powder and salt to the batter and mix well.
To make vellayappam heat appam kadai or a pan. Pour a ladle of batter in the middle of the kadai/ pan. Hold the sides of the pan and swirl it so that the batter coats all sides. Cover it with a lid and cook for 3 minutes. Take the Vellayappam out with a spatula and it is ready to serve.
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