Appam or vellayappam | How to make Appam or vellayappam

By Femina Shiraz  |  23rd Feb 2017  |  
4 from 1 review Rate It!
  • Photo of Appam or vellayappam by Femina Shiraz at BetterButter
Appam or vellayappamby Femina Shiraz
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About Appam or vellayappam Recipe

Appam is one of the most popular breakfasts in Kerala. It is very light on the tummy and easy to prepare too. Appams are usually had together with vegetable stew, egg roast or chicken curry.

Appam or vellayappam is a popular aromatic and delicious dish. You can try making this amazing Appam or vellayappam in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Appam or vellayappam by Femina Shiraz has detailed steps with pictures so you can easily learn how to cook Appam or vellayappam at home without any difficulty. Appam or vellayappam is enjoyed by everyone and can be served on special occasions. The flavours of the Appam or vellayappam would satiate your taste buds. You must try making Appam or vellayappam this weekend. Share your Appam or vellayappam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Femina Shiraz for inputs. In case you have any queries for Appam or vellayappam you can comment on the recipe page to connect with the Femina Shiraz. You can also rate the Appam or vellayappam and give feedback.

Appam or vellayappam

Ingredients to make Appam or vellayappam

  • Raw rice or Dosa rice 2 cups
  • Cooked rice 1 and 1/2 cups
  • Grated coconut 1 cup
  • Active Dry yeast 1 tsp
  • water as required
  • salt as required
  • oil 1 tbsp

How to make Appam or vellayappam

  1. Soak raw rice in water for about 6 hours.
  2. Then grind together the raw rice, cooked rice, yeast and water in the mixie jar. (The level of water taken should be a bit higher than the rice mixture)
  3. Grind to a smooth batter.
  4. When it is almost done, add in the grated coconut and grind once more. No need to blend the coconut into very fine paste.
  5. Now pour the better in a deep dish and keep it covered in a warm place overnight, for fermentation. (It is suggested to place the batter dish inside another bigger bowl/dish to avoid wastage, if the batter ferments and overflows).
  6. The next day, the batter would be ready to make soft appams.
  7. Give the batter a nice mix with ladle.
  8. Add salt and mix well.
  9. Now heat the appe pan (appa chatti).
  10. If you are using a cast iron appe pan, smear a little oil to avoid sticking. If it is non-stick pan, no need of using the oil.
  11. Once the pan is hot, simmer the flame to lowest.
  12. Pour 1 and 1/4 ladle of batter.
  13. Sway the pan in circular motions to spread the batter into a round shape. The little excess batter will settle at the center.
  14. Now increase the flame to medium high and cook covered for 2-3 minutes.
  15. Then uncover the pan and check.
  16. If the edges have started to brown a little and have started to come off the pan, then it is ready.
  17. Now simmer again, and keep it uncovered for about 8-10 seconds so that any moisture on the top gets evaporated. This prevents the appams from sticking to each other once we pile them up in the hot pot.
  18. Take the appam out.
  19. Next, while the flame is still on simmer, pour the batter for the next appam and repeat from step 10.
  20. Hot and crispy appams are ready to served with vegetable stew, roasted egg or chicken curry.

Reviews for Appam or vellayappam (1)

Kanak Patel3 years ago

This is making me so hungry!

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