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A classic Kerala breakfast of soft, fluffy rice pancakes with crispy, lace-like edges. Made from a batter that ferments overnight, these appams are naturally vegan and gluten-free, perfect with a flavorful stew.
Soak the Rice (4-6 hours)
Grind the Batter (10 minutes)
Ferment the Batter (8-12 hours)
A classic Kerala breakfast of soft, fluffy rice pancakes with crispy, lace-like edges. Made from a batter that ferments overnight, these appams are naturally vegan and gluten-free, perfect with a flavorful stew.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 372.93 calories per serving with 6.02g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Prepare for Cooking (2 minutes)
Cook the Vellayappam (2-3 minutes per appam)
Serve Immediately
For a sweet treat, add a tablespoon of jaggery syrup or extra sugar to a portion of the batter along with a pinch of cardamom powder. Serve drizzled with sweetened coconut milk.
After swirling the batter in the pan, crack a whole egg into the center. Season with a pinch of salt and black pepper, cover, and cook until the egg white is set and the yolk is cooked to your liking.
For a more authentic flavor, replace the instant yeast with 2-3 tablespoons of toddy (fermented palm sap) if available. The fermentation time may vary.
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and promote a healthy gut microbiome.
Made entirely from rice and coconut, Vellayappam is a safe and delicious option for individuals with celiac disease or gluten sensitivity.
As a rice-based dish, it is a good source of carbohydrates, providing sustained energy to keep you active throughout the day.
Fermentation can fail for a few reasons: the yeast was old or inactive, the room temperature was too cold, or you added salt before fermentation. Ensure your yeast is fresh and place the batter in a consistently warm (but not hot) environment.
The key is the pan and the technique. Use a hot appachatti and swirl the batter quickly to create thin edges. Then, immediately cover and cook on low-medium heat. This allows the center to steam and become spongy while the thin edges crisp up.
Yes, you can use a small, deep non-stick wok or kadai. The shape might not be perfectly round, but you can still achieve the desired texture by swirling the batter and covering it to cook.
Vellayappam is moderately healthy. It's gluten-free, low in fat, and easy to digest due to fermentation. However, it is high in carbohydrates from the rice and contains some sugar. It's best enjoyed in moderation as part of a balanced meal with a protein-rich curry or vegetable stew.
One serving, which consists of two vellayappams, contains approximately 390-420 calories. This can vary based on the exact size and thickness of the appams.
Vellayappam pairs beautifully with creamy, mildly spiced stews. The most classic combinations are Kerala Vegetable Stew (Ishtu), Chicken Stew, Mutton Stew, or Egg Curry (Mutta Roast). For a simple option, it's also delicious with sweetened coconut milk.
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