Authentic Kerala Vellayappam Recipe: Soft and Fluffy Rice Pancakes from South India

Ingredients

2 cups of Raw Rice
1/2 cup of Cooked Rice
1/2 cup of Grated Coconut
1/2 teaspoon of Yeast
2 tablespoons of Sugar
1 teaspoon of Salt
1/2 cup of warm Water

Steps and instructions

Soak the raw rice in water for about 4-5 hours.
Drain the water from the soaked rice and add it to a blender or grinder.
Add the cooked rice and grated coconut to the blender.
Grind these ingredients together to make a smooth batter. Add water as necessary to achieve the desired consistency. The batter should be slightly thicker than pancake batter.
Take a small bowl and add the yeast, sugar, and warm water. Stir it until the yeast is fully dissolved.
Add this yeast mixture to the batter and blend it again to ensure everything is well combined.
Cover the batter with a lid and let it ferment for about 8-10 hours or overnight.
Once the batter has fermented, add salt to it and stir well.
Heat a non-stick pan on medium heat and pour a ladle full of batter into it. Swirl the pan so that the batter spreads evenly to form a thin round shape. Cover the pan with a lid.
Cook the Vellayappam on medium heat for about 2-3 minutes or until the edges start to become lightly golden. There is no need to flip the Vellayappam.
Once it is cooked, remove it from the pan and repeat the process with the remaining batter.
Serve the Vellayappam warm with your favourite curry or chutney.

Tools for making

Blender or Grinder - Needed to grind the rice, cooked rice, and grated coconut into a smooth batter.
Bowl - Used to mix the yeast, sugar, and warm water together.
Ladle - Used to pour the batter onto the pan and create the vellayappam.
Non-stick Pan - Ideal for cooking the vellayappam as it prevents sticking and ensures even cooking.
Lid - Used to cover the pan while cooking the vellayappam, helping it cook evenly.

Recipe variations

Using a combination of raw rice and parboiled rice instead of only raw rice.
Adding a pinch of fenugreek seeds to the batter while grinding for added flavor.
Replacing grated coconut with coconut milk for a richer taste.
Adding finely chopped onions and green chilies to the batter for a savory variation.
Making a sweet version by adding jaggery or sugar to the batter along with cardamom powder.
Using brown rice or other gluten-free flours like millet or sorghum for a gluten-free version.
Making it vegan by replacing cooked rice with mashed bananas or applesauce as a binder.
Stuffing the Vellayappam with a filling of your choice like spiced potatoes, paneer, or scrambled tofu.

Recipe overview

Vellayappam is a popular breakfast dish from the South Indian state of Kerala. It's a type of pancake made from a fermented batter of rice and coconut, with a soft center and slightly crispy edges. This delicious and nutritious dish is often enjoyed with a variety of spicy curries or chutneys. This recipe will guide you through the process of making Vellayappam from scratch. It involves soaking and grinding raw rice, blending with cooked rice and coconut, and then fermenting the batter overnight for the perfect flavour and texture. Even though the process might seem a bit lengthy, the end result is absolutely worth the effort. These Vellayappams are light, fluffy, and simply irresistible. Plus, they are vegan and gluten-free, making them a wonderful option for those with dietary restrictions. So gather your ingredients and get ready for a delightful culinary adventure into the world of Kerala cuisine!

Common questions

Can I use store-bought rice flour instead of grinding raw rice? No, it is recommended to use raw rice and grind it to make the batter for Vellayappam. The texture and taste of freshly ground rice will enhance the quality of the dish.
How long should I ferment the batter? The batter should be fermented for about 8-10 hours or overnight. This allows the batter to develop a slightly sour taste and fluffy texture.
Can I skip using yeast in the recipe? Yeast helps in the fermentation process and gives the Vellayappam its characteristic texture. It is not recommended to skip using yeast for this recipe.
Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, the quantity might vary, so make sure to follow the instructions on the packaging for the appropriate amount to use.
Can I make the batter in advance and store it? Yes, you can make the batter in advance and store it in the refrigerator for up to 2-3 days. Make sure to give it a good stir before making the Vellayappam.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the batter and allow it to ferment.
Blender or Grinder - To grind the rice, cooked rice, and grated coconut into a smooth batter.
Non-stick Pan - To cook the Vellayappam on the stovetop.
Ladle - To pour and spread the batter in the pan.
Lid - To cover the pan while cooking the Vellayappam.

Origin stories

Vellayappam, a beloved staple in the South Indian state of Kerala, has a long history that speaks to the region's rich culinary tradition. The thin, slightly spongy pancake is made using fermented rice batter, a cooking technique that has been passed down through generations. The fermentation process, which gives Vellayappam its distinctive tangy flavour, is thought to have originated in the warm, humid climate of Kerala, where the natural yeasts in the air would have caused the batter to ferment spontaneously. Today, Vellayappam is often enjoyed for breakfast or dinner, accompanied by a variety of side dishes ranging from spicy curries to sweetened coconut milk, reflecting the diverse flavours of Kerala's cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.