Appam - Palappam, Vellayappam, Vattayappam

Look at the steam going up as sweet aroma and filling my living room and kitchen. It truly is divine and goes so well with Kadala curry ( black channa dal), Egg roast, Egg curry, Mutton stew, Chicken stew, Veg stew, Veg kurma or even just plain old coconut milk and sugar, which was my favorite one as a child.  I would still enjoy the coconut milk and sugar had it not been for the yearly physical examinations ;) and blood work.

With this recipe, I could guarantee you would get crispier side Appams ( also called Palappams) and softer on the center and extremely soft vellayappams and vattayappams !!!

What you would need to get started - Ingredients 

1. Raw Rice           - 2 cups
2. Grated Coconut - 1 cup
3. Cooked Rice      - 1/2 cup
4. Semolina            - 2 tbsp
5. Sugar                  - 1-2 tsp
6. Yeast                  - 1/2 tsp
7. Coconut water   -  1 can ( just follow the one in the pic below)
8. Coconut milk    -  as needed - I use coconut milk instead of water for grinding, this makes the batter super soft.

Here are pics of the ingredients I use, if you need to see them.

Method:

1) Soak the raw rice in water after washing well for about 4-5 hours.
2) Just 10 mins before you decide to start grinding the rice, add 2 tablespoons of warm water to the yeast with 1/2 tsp of sugar and close it with a lid.( we do this just to see if the yeast is active, if its a new packet that you are opening, you can add it directly to the rice while grinding)
3) 15 mins before you start grinding, add 1/2 cup of water to the vermicelli to a saucepan and keep stirring till it is cooked and then cool it before you add it to the rice mixture for grinding along with rest of the ingredients.
4) Grind all of the ingredients to a smooth batter.

For the vellayappam ( smaller appam) and the vattayappam , make the batter a little coarse, the batter should be runny.

Overall, the consistency of the batter should be like the dosa batter for the Appam and like the idli batter for the smaller appams.

Hope this helps !



If you use brown raw rice, you would appams like the ones below, I believe they would be more healthier.... brown or white - either ways, the appams are awesome !!!

Some vellayappam and mutton curry :-)

While making vellayappam ( small appam) make sure, you don't flip it, you should just pour the batter, then cover and cook till like 25-30 seconds, depending on the flame ( use medium flame).

I use a transparent lids to cook this, so this way without lifting the lid, I know if the vellayappam is cooked or not.

Here is a video... sorry about the quality -

Not sure, if it works or not ;) let's check, after I publish the post.