Monday, August 20, 2007


Palappam or Velleappam

Hello people, I am back after a long holiday visiting Dubai, Malaysia and Singapore. So here I am posting one of Kerala's authentic breakfast recipe; Palappam. It is also known as Velleappam. In olden days it was made using toddy which we now substitute with yeast. It can be served with mutton/chicken/beef stew or egg curry. Vegetarians can serve the appam with vegetable stew or kadala curry. Kids will love the appam with cocnut milk and sugar!

Ingredients :
Raw rice - 2 cups
Cooked rice - 3/4 cup
Yeast - 1/2 tsp
Sugar -1+1 tsp
Coconut water - 1 cup
Fennnel seeds - 1/2 tsp
Grated coconut - 1/2 cup
Salt as required

Method :
Soak the raw rice in water for six hours. Dissolve 1 tsp of sugar and 1/2 tsp yeast in 1/2 cup of luke warm water for 15 min. Grind the soaked rice along with yeast, 1 tsp sugar, fennel seeds and grated coconut. Add coconut water as required. Grind it to a fine paste. The batter should be of dosa consistency. Leave it for fermentation overnight. The next day morning add salt as required and mix well. Keep it covered for 15 min. Heat a kadai or appa chatti, smear a little oil on it. Pour a large spoonfull of the batter. Rotate the pan in a circular manner so that the appam becomes in the shape shown in the picture. Keep covered on a low flame for 2 min. Appam is ready !!!


Nupur said...

The appam picture is gorgeous. They look lacy and delicious.

Shella said...

Hey Lissie, The appam looks just perfect. How did you manage to get that flower made of appam?? You seem to be an expert.

sindhu said...

Hey,The appam is just perfect, except one doubt, why do we add fennel seeds for Appam