"Discover the perfect Kerala breakfast! Learn how to make soft, fluffy, lacy appams (Vellayappam) step-by-step in this video."
Recipe for Kerala Appam (Vellayappam)
Use the same measuring cup throughout
1. Ingredients:
o Raw rice – 3 cups (½Kg)
o Grated coconut – 1 cup
o Yeast - ½ tsp
o Sugar – 3 - 3½ tsp
o Salt to taste
o Water as needed
2. Preparation Steps:
a. Soaking the Rice:
i. Wash rice thoroughly till clear.
ii. Soak in water for about 4 hours (or overnight)
iii. Then keep in the refrigerator (for about an hour) for cooling before grinding
OR
May be kept in the refrigerator throughout the period of soaking
b. For the rice gruel:
i. Grind the 1st batch (4-5 handsful) of cooled soaked rice in the mixie/grinder
ii. Transfer a heaped tablespoon of fine ground rice into a saucepan
iii. Add ¾ cup water
iv. Heat on medium flame, stirring continuously till it boils and thickens into a gruel
v. Switch off flame
vi. Continue stirring for a minute and keep aside for cooling.
c. Grinding the rice:
i. Continue grinding the remaining rice with little water (½ to ¾ cup) to make fine, smooth paste without grit
ii. Move the jar to the refrigerator to cool from time to time since the batter tends to heat up.
iii. Transfer the fine ground paste to a large vessel
iv. Adding just enough water for consistency grind the remaining rice with grated coconut to a fine smooth paste, Cool from time to time.
d. Yeast proofing (if needed)
i. To 2 Tbsp lukewarm water, add 1tsp sugar. Dissolve. Add ½ tsp dry active yeast. Mix well, cover with a lid and keep for 20-25 mins. by which time it will turn frothy. This proofing ensures that the yeast is active
e. The batter mix:
i. Add the cooled gruel, and the frothy yeast to the ground rice-coconut mix, along with 2-2½ tsp sugar, a pinch of salt. Mix the thick batter well. Close the container and keep for fermentation in a safe place protected from ants and other pests
f. Fermentation:
i. Allow it to ferment overnight or 8-10 hours (in warmer climate), depending on the climate.
ii. In cooler climate, baking oven may be preheated at 180C for 10 mins, switched off, and the batter vessel placed inside (to initiate the fermentation process)
iii. Never heat the oven with the batter inside. That will cook the batter
g. Making Appams:
i. Once fermented, the batter will be fluffy and slightly bubbly.
ii. Heat an appachatti (a special appam pan)/wok, spread coconut oil evenly and pour a ladleful of batter into it.
iii. Swirl the pan in a circular motion to spread the batter thin at the edges while leaving the centre thick
iv. Cover with a lid and cook on medium flame (1 to 1¼min) or until the centre cooks.
h. Serving:

Appam is typically served with coconut milk, vegetable/meat stew, kadala (chickpeas) curry, chicken/meat curry, or egg curry
Enjoyy your tasty appams!!!

Note: The fermented batter may be stocked in the fridge for future use - about ½ cup batter with 1 Tbsp water added (to prevent drying). Keep it covered. This will last for 2-3 weeks or even more (if not dried up). To check its activity, stir in 1 tsp sugar once it comes to room temperature. In 30-45 mins it will becoming frothy. Add this whole ½ cup batter to the newly ground rice mix next time. This works like dry yeast granules. Also the yeasty flavour is not there.


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