Kallappam / Vellayappam Recipe
Vellayappam recipe, a Kerala-style Kalappam, is presented with detailed photos and a video tutorial. This authentic and traditional morning breakfast dish is crafted from rice batter, bearing a close resemblance to the texture and appearance of appam or palappam. Typically served with vegetable stew or vegetable kurma, it also pairs wonderfully with various chutneys.
Ingredients
- 2.5 cups Rice powder
- 2 cups Grated coconut
- 2.5 tbsp Semolina (rava)
- 1.5 – 2 cups Water
- 1/2 tsp Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cumin powder
- 2 tbsp Sugar
- Salt
Instructions
- Add 2 cups water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast & sugar. Keep it to rise. Grind the grated coconut with cumin powder and 3/4 cup water.
- Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well. Add 2 tbsp sugar and stir well. There should not be any lumps. The consistency of the batter should be the same as Idli batter. If the batter turns out to be too thick add a little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and stir well.
- Heat a nonstick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also. Serve hot with stew.
Notes
You can make Vattayappam by steaming left over batter. Add more sugar if required.
Tried this recipe?Let us know how it was!