Tuesday 28 June 2011

Vellayappam / Kallappam

Vellayappam is another Kerala breakfast delicacy similar to Palappam. The batter is almost same for both and the slight difference in vallayappam batter is the addition of cumin seeds, shallots and garlic; also the vallayappam batter should be thicker than palappam(like Idli batter). Palappam has a lace border and is made in a curved appam pan. Vellayappam on the other hand is made in a flat dosa tava /pan, and has a thick round shape like a set dosa. Some people don’t like the cumin-garlic-shallots taste in their Vellayappam, if so you can omit this while making the batter… Around the net a lot of blogs and web sites actually show the picture of Palappam with the recipe for Vallayappam ... I don’t know if in other parts of Kerala they have the same name for both… but to the best of my knowledge in Kottayam area and in our community both are different and have different shapes!

After I posted this Vellayappam recipe I received comments and messages like it is called Kallappam in several parts of Kerala. Though I have never heard the name Kallappam isn’t it amazing how the same dish is known by different names in a small state!

Also I want to make clear that my Palappam and Vellayappam recipes are not the authentic way of making these. Traditionally these appams are made by mixing freshly powdered rice flour, coconut milk and a kurukku / kappi and Kallu / Toddy. I always felt the traditional way is much more tedious and complicated while the recipe I have given for both is much easier to make…. You will always get soft and tasty appams this way!

In Picture: Vellayappam and Meatball Curry.
Vellayappam / Kallappam
Pachari / Raw rice-1 cup
Choru / Cooked rice-2-3 tbsp heaped
Grated Coconut-1/2 cup
Yeast-1/4 tsp (can replace yeast if Kallu (toddy) is available)
Jeerakom / Cumin seeds-1/2 tsp
Garlic-2 small flakes
Chumannulli / Shallotts -2-3 nos
Sugar- to taste
Salt- to taste

  • Wash and soak the rice in water for 6 hours.
  • Drain and grind this with all the other ingredients in a mixy or grinder adding enough water to a smooth thin batter.
  • Keep this batter aside overnight or at least 6-8 hours to ferment.
  • To make vellayappam heat an iron or non stick flat pan / dosa tava on medium heat.
  • If using iron pan rub with some oil and pour one full thavi / ladle batter and spread slightly with the back of the ladle, it should be thick circular shape.
  • You will see a lot of small holes forming while cooking; try to count how many holes are there in one appam while you wait for the first side to become golden brown:D :D. Ok now you can stop counting, and do the rest of the counting while eating :D….
  • Flip over and cook other side also.
  • Serve with vegetable stew, non veg stew, meat kofta curry, fish molee, beef fry or egg roast.

Sending this over to Kerala Kitchen hosted by Magpie, featuring dishes inspired by Kerala :)...

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  1. and I thought Palappam and Vellayappam was the same thing!!Nice to know this new variation for vellayappam!

  2. In my place, Calicut palappam & vellayappam is the same. The one here is what we call as kallappam..(its 'kallu' as in stone and not 'kallu' as in toddy; as the later one is totally different appam)

    Anyways.. whatever we call it, i love the taste of this :)

  3. That is such a great recipe and the appams look so soft and delicious :)

  4. Nice and interesting variation for vellayappam !! looks so soft !!

  5. i too make this the same way......here all likes this.......looks delicious....

  6. I always knew about only one kind of appam - palappam for a really long time. Only recently I got to know about vellayappam..loved the pics!

  7. I am going to give this a try .. looks so healthy and fluffy .

  8. how would the quantities vary in case of using toddy? I guess we need to reduce the quantity of water?

  9. You certainly deserve a round of applause for your post and more specifically, your blog in general. Very high quality material


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