Vellayappam|Kallapam

Learn how to prepare soft and spongy Vellayappam | Kallappam-A popular Kerala style pancake prepared using fermented rice and coconut batter.

Vellayappam|Kallappam-a popular Kerala breakfast recipe made using raw rice,tender coconut flesh and toddy
Prep Time: 10 hours
Cooking Time: 30 minutes
Serves: 4 to 5
OPTION 1(without Toddy)
Ingredients:

1. Pachari/idli rice/Unakkalari- 1.5 cups
2. Grated coconut/Tender coconut flesh – 1 cup ( see notes)
3. Cooked rice – 1/2 cup
4. Tender coconut water/coconut water-as required(use water if not available,see notes)
5. Sugar – 1 to 2 tsp
6. Instant Yeast – 1/8 tsp
7. Cumin seeds – 1 generous pinch
8. Shallots,crushed – 3 to 4
9. Salt – to taste
10. Water – as required

OPTION:2(with Toddy)
Ingredients

1. Pachari/idli rice/Unakkalari- 1.5 cups
2. Grated coconut/Tender coconut flesh – 1 cup ( see notes)
3. Cooked rice – 1/2 cup
4. Sugar – 1 to 2 tsp
5. Toddy/kallu – 1/4 cup
6. Cumin seeds – 1 generous pinch
7. Shallots,crushed – 3 to 4 (optional)
8. Salt – to taste
9. Water – as required

Instructions:

• Wash and soak rice in plenty of water for about 3 to 4 hours.Drain the rice well,add this into the blender along with tender coconut flesh (or grated coconut ),cooked rice ,tender coconut water (or water ),sugar,cumin seeds and toddy(if using).
  
• Now grind this to form a smooth and slightly thick batter like idli batter.
  
• Transfer the batter into a large container ,add yeast(skip this if you are using toddy ) and mix well.Cover and set aside in a warm spot to ferment for about 6 to 8 hours.
  
• Once the batter has fermented well ,add the crushed shallots (if using) and salt to taste.Gently stir to combine.Cover and keep aside for 20 to 30 minutes.After this resting time the batter will rise a bit and will be light and foamy.
  
• Heat a dosa pan over medium high flame .Rub it with some oil,if you are using an iron pan.(skip this  step if you are using a non stick pan.).Pour a ladle full of batter(about 1/3 rd cup)on to the pan.Allow the batter to spread on its own.
  
• Flip the appam when bubbles starts to form on the top and the edges are set.Cook other side until it turns slightly golden.
  
• Transfer the appam onto a serving plate or  a hot box.Serve with egg curry,vegetable stew,chicken stew ,fish molly or mutton stew.
  

NOTES

• 1cup=250ml
• Vellayappam | Kallappam tastes best when made using tender coconut flesh.If not available you can use grated coconut instead.
• For option 1 coconut water + yeast is used as the leavening agent where as in option 2 toddy is used as the leavening agent.Choose from the two depending upon availability.
• For option 1 ,if coconut water is not available ,use water instead.In that case increase the quantity of yeast to 1/4 tsp.
• Serve vellayappam/kallappam with any kerala style veg / non veg dish like,  Kerala egg curry,nadan mutta curry,Mutton stew,chicken mappas,Kerala duck curry,chicken kurma,Nadan chicken curry,Nadan mutton curry,fish molly,kerala vegetable stew ,Varutharacha Kozhi curry.
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