(Appam/Paal Appam)
Prep Time 20 minutes
Cook Time 20 minutes
Fermentation Time 8 hours
Course Breakfast
Cuisine Indian


  • 2 cups long grain rice
  • 1 cup of cooked rice *
  • 1 cup of grated coconut, fresh or frozen
  • ½ teaspoon of yeast
  • 1 teaspoon cumin seed
  • 2 tablespoon sugar
  • 1 ¾ cup water to grind **
  • ½ teaspoon salt, adjust according to your taste
  • Blender for grinding


Prepare For Grinding:

  • Wash and rinse 2 cups of long grain rice until water runs clear.
  • Soak the rice in water for 4 hours. Drain water and ready to be used.

Grinding to Make Vellayappam Batter:

  • Add the soaked long grain rice to the blender and add 1 cup of water and grind until smooth, no lumps
  • Add 1 cup cooked rice*, 1 cup grated coconut, 1 teaspoon cumin seeds, ½ teaspoon yeast and 2 tablespoon sugar to the rice batter in the blender. Grind again until smooth.
  • If the batter is thick, add a little more water (~½ cup) and grind again until mixed thoroughly.
  • Pour batter into a container that will accommodate the batter rising while it ferments. Use ¼ cup of water to rinse the blender and get any remaining batter from the blender into the container.
  • In a cool climate, warm the oven to 200-250 degrees for 2-3 minutes and then turn off You can also wrap the bowl with towels to keep it warm and leave it out on the counter.
  • Use a lid to cover the container with batter and place into a warm oven. If desired, place a plate under the container in the over to catch any batter that might spill out of the container.
  • Allow batter to ferment for 7-8 hours. If you let it go longer, it might get a little sour.
  • Take the batter out and it will have risen and you will see some air bubbles from fermenting.
  • Add ½ teaspoon salt and mix thoroughly.
  • Heat a frying pan or griddle on medium temperature. If using a pan that is not nonstick, lightly coat the bottom of the pan with oil before adding batter.
  • Take a ladle and pour batter into a frying pan or griddle in the shape of a circle (appam). Cook like a pancake or dosa.
  • When you see bubbles start to form on the top you can place a lid over the pan. Cook for 30 seconds to a minute or until cooked well.
  • OR once the bubbles appear and almost half of the appam is covered in bubbles and cooked you may flip the appam over to cook on the other side for 30 more seconds. Remove from the pan once cooked. Repeat steps 13-15 to make more Vellayappam.
  • Vellayappam is ready to eat!



Vellayappam can be eaten with Egg Curry, Chicken Curry, Vegetable Curry and even Sugar for a sweet taste! Options are endless!
*If you do not have cooked rice, you can use aval (pressed rice) or you can take ¼ cup of the long grain rice batter from step 3 and add ½ to 1 cup water and mix. Place mixture in a saucepan to cook on low heat and make porridge, a thick consistency. Once cooled down, this can be used as a substitute for the cooked rice in the recipe in step 4.
**You may also add ½ cup of coconut milk and ½ cup of water instead of 1 cup of water for taste in step 3. This is an optional substitution, especially when you use frozen grated coconut.
Keyword vegetarian


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