Kerala Vellayappam/Palappam

Today we will know how to cook our famous Kerala Special Palappam or Vellayappam. I am from Kannur and we call this Vellayappam, and from Kottayam (hubbies side) it is called Palappam. There are so many variants of appams in Kerala. They call it Palappam, Vellayappam, Kallappam and even just Appam. I think palappam is prepared adding coconut milk and vellayappam is prepared adding grated coconut. Confusing isn't it ? Same here… :)

This is how my mummy makes Vellayappam and what i am giving you friends. This is her way of preparing Vellayappam, that is what we call it at home. Vellayappam and Palappam is cooked in a appachatti. Whatever, this appam tastes really delicious and yummy with chicken stew, vegetable stew, kadala curry, fish molly and naadan egg curry.

Ingredients:

Raw rice or Pachari - 2 cup

Grated coconut - ½ cup

Cooked rice - ½ cup

Yeast - ½ tsp

Salt - to taste

Coconut water - ½ glass

Sugar - 1 tbsp

Water - to dilute the thick batter (approx 1 cup)

Preparation:

- Soak raw rice in the water for about 6-7 hours.

- Mix sugar in the coconut water and set aside till you grind the batter.

- Add grated coconut, cooked rice to the raw soaked rice and grind to a smooth batter. Once done, add the yeast, coconut water with sugar and set aside for the batter to ferment till next day.

- Next day, once the batter is fermented and bubbles shows up, mix well adding water to dilute the thick batter and salt to taste. The batter is ready to cook tasty vellayappam in our very own appachatti.

Note:

- Adding sugar and coconut water or coconut milk is optional.

- Make sure to dilute the batter well to get thin appams. You can dilute the batter with water or coconut water or coconut milk as per choice.