Vellayappam Recipe with Rava Kurukku: Soft, Fluffy & Crispy Kerala Breakfast
"Vellayappam with Rava Kurukku: The Ultimate Guide to Soft, Fluffy, and Crispy Appams"
Appam/Vellayappam—a heavenly pancake that melts in your mouth while teasing your taste buds with its unique blend of fermented rice batter and creamy coconut milk. Commonly known as Vellayappam in Malayalam (literally meaning "white appam"), this iconic dish has earned its place in kitchens across Kerala, Tamil Nadu, and beyond. Did you know it’s also a hit in Sri Lanka, Malaysia, Singapore, Indonesia, and even Burma? Known variously as Hoppers, Aappam, or simply Appam/Appom, this dish is a go-to for breakfast or dinner.
If you're here, you're probably on a quest for the perfect Appam. Don’t worry, I’ve got you covered with this Foolproof Appam Recipe. Grab your apron, and let’s whip up some fluffy-centred, crispy-edged magic!
Appam - A Versatile Favourite Across Cultures
While the core ingredients—raw rice and coconut—remain consistent, there are many delightful variations of this Appam recipe:
- Add-ons for texture: Cooked rice or a paste made from semolina (Rava Kurukku) amps up the fluffiness.
- Fermentation buddies: Yeast is the common or most traditional choice, but some opt for the rustic charm of Kallu (palm toddy), resulting in what we lovingly call Kallappam.
- Egg-cellent twists: Some recipes add eggs for an even fluffier centre. But I’ve found that skipping the egg in recent years still yields perfect appams, with both methods delivering fantastic results.
- Urad dhal combo: Adding a touch of urad dhal brings a whole new dimension to the batter.
This versatility has made appam a timeless favourite across different regions and tastes. The secret to perfect soft, fluffy & crispy edged Appams lies in the balance of ingredients and techniques.
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| Hot, Steaming Appams Stacked on Banana Leaf – A Traditional Kerala Delight |
A Foolproof Recipe for Perfect Appam
Craving Appams that are irresistibly soft at the centre with perfectly lacy, crispy edges? Look no further—my tried-and-tested recipe is your ultimate go-to!
The twist? It’s all about the Rava Kurukku (semolina paste)—a game-changer that makes soft fluffy Appams taking it to the next level. The semolina adds just the right touch of magic, ensuring perfect texture and consistency every single time. This foolproof method simplifies the process while delivering top-notch results, making it ideal for beginners and pros alike.
Follow this recipe, and you’ll be serving up flawless, soft & fluffy Vellayappams that are as beautiful as they are delicious!
Need inspiration for a Kerala Christmas breakfast? Explore these Appam varieties to elevate your festive breakfast table!
Why You’ll Love This Recipe
This isn’t just any Appam recipe—it’s a tried-and-tested, foolproof method. Follow the steps to the letter, give the batter the right time to ferment, and voilà! Your Appams will be:
- Soft and fluffy in the centre.
- Golden and crispy along the edges.
- Just the right blend of sweet, tangy, and coconutty goodness.
Quick Tip: Pair it with Stews, Egg Roast, Chicken/Mutton Curries, Kerala style Beef Roast or even a dollop of Sweetened Coconut Milk for the ultimate indulgence.
The Beauty of Vellayappam: A World of Variations
Every home has its own spin on Appam. Some keep it basic, while others go all out with extra ingredients for enhanced taste and texture. It is also a beloved and popular Kerala Breakfast. Here’s what makes Vellayappam so versatile:
- It adapts to any palate—simple enough for a light meal and fancy enough for festive spreads.
- The subtle coconut aroma combined with the fermented batter’s tanginess makes it utterly irresistible.
Don’t Miss This!: For a festive Kerala spread featuring Vellayappam, check out the post on Kerala-Style Christian Breakfast.
A Little History, A Lot of Fun!
Appam isn’t just food—it’s a tradition, a culture, a slice of South Indian pride. Imagine waking up to the aroma of fermented batter sizzling away on a hot pan, the edges turning lacy and golden. That’s the charm of Appam!
What’s more, Appam-making is an art passed down through generations. While modern kitchens make it easier, the soul of the dish remains the same.
Pro Tip for Beginners: Don’t stress about the technique. My step-by-step instructions make sure you nail it every time!
Vellayappam Recipe Overview
- Cuisine: South Indian, Sri Lankan, Southeast Asian
- Course: Main
- Difficulty: Medium
- Servings: 30-35 Appams
Time Estimate
- Prep Time: 15-20 minutes
- Soaking Time: 3-4 hours
- Fermentation Time: 10-12 hours/overnight
How to Make Perfect Vellayappam with Rava Kurukku: A Step-by-Step Guide for Soft Fluffy and Crispy edged Appams
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| Freshly Made Vellayappams with Fluffy Centres and Crispy Edges |
Ingredients for Vellayappam
For Grinding:
- Raw Rice – 4 cups
- Cooked Rice – 1 cup
- Grated Coconut – 1 cup
- Egg – 1 (purely optional)
- Salt – to taste
For Rava Kurukku (Semolina Paste):
- Rava/Semolina – 3 tablespoons
- Water – 2 cups
For Yeast Mix:
- Yeast – 3 teaspoons
- Sugar – 2 tablespoons
- Water – ¼ cup
How to Make Vellayappam with Rava Kurukku
Prepare the Yeast Mix
- Dissolve yeast and sugar in lukewarm water.
- Set aside for 15-20 minutes until the mixture becomes frothy and fermented.
Pro Tip: Always use lukewarm water to activate yeast; boiling water will kill it.
Cook the Rava Kurukku (Semolina Paste)
- Mix semolina with water in a pan.
- Cook over medium flame, stirring constantly, until it turns thick and glossy.
- Ensure there are no lumps. Set aside to cool completely before using.
Pro Tip: Let the rava kurukku cool down fully before adding it to the other ingredients to avoid compromising the fermentation process.
Prepare the Batter
- Wash and soak raw rice for 3-4 hours.
- Drain and grind it with cooked rice and grated coconut into a smooth batter.
- Add the cooled semolina paste and grind for a few more minutes.
- (Optional) Add an egg and grind further for a fluffier texture.
- Mix in the yeast mixture and salt thoroughly.
- Transfer the batter to an airtight container and ferment for 10-12 hours or overnight.
Quick Tip: For quicker fermentation, use warm water while grinding and add salt just before cooking to avoid slowing down the process.
Cook the Vellayappam
- Heat an appam pan on low flame.
- Pour a ladleful of batter into the pan.
- Swirl the pan gently to spread the batter thin on the edges while keeping the centre thick.
- Cover the pan and cook for about 2 minutes until the edges turn golden brown.
- Carefully remove the appam using a spatula.
Pro Tip: For extra-crispy and golden edges, add a bit more sugar to the batter.
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| Vellayappam with Rava Kurukku – Appam, a Traditional Kerala Delight |
Key Notes & Tips for Perfect Vellayappam
Follow these essential tips to ensure your appam turns out soft in the centre and crispy on the edges every time:
- Adjust Batter Consistency: The batter should be slightly thinner than dosa batter to achieve the right texture.
- Swirl the Batter: Swirl the batter in the appam pan just once to create crispy edges and a fluffy centre.
- Eggs Are Optional: Adding eggs to the batter is entirely optional. Whether you add them or not, both methods yield perfect appams.
- Sweeten the Yeast Mix: Adding sugar to the yeast mixture speeds up the activation process.
- Salt Timing Matters: For quicker fermentation, avoid adding salt to the batter until just before making the appam.
- Weather Affects Fermentation: Fermentation time can vary depending on the climate. Adjust accordingly to ensure the batter rises well.
Explore More Tiffin Delights! Check out our collection of Tiffin Recipes for more traditional South Indian breakfasts and snacks.
A Perfect Vellayappam Every Time
Vellayappam, with its delicate blend of soft, fluffy centres and crispy edges, is a quintessential South Indian breakfast that brings warmth and nostalgia to the table. Whether paired with a hearty stew, a sweetened coconut milk drizzle, or a simple curry of your choice, this versatile pancake never fails to impress. With this foolproof recipe and easy-to-follow tips, you’re all set to master the art of making perfect appams, every time!
Love South Indian Delicacies?
For more mouthwatering breakfast ideas, check out Authentic Kerala breakfast Recipes.
By optimising this beloved recipe with the right techniques and pairing options, you’ll have your guests asking for seconds—and you’ll love how easy it is to bring a touch of Kerala to your home. Happy cooking!
12 comments
Hello SM
ReplyDeleteYour Appam looks great. Thanks for sharing this wonderful recipe. I have tried a few other Appam recipes but somehow they did not work out. Where I live, we use standard measuring cup, teaspoon and tablespoon. Suspect it could be due to different measuring tools used. Hence, appreciate if you could confirm whether the measurement below converted to gram/ml is correct.
Recipe
Batter (To grind)
4 cups raw rice (800g)
1 cup cooked rice (200g)
1 cup grated coconut (200g)
Salt – to taste
Semolina Paste
3 tablespoon semolina (39g)
2 cups water (500ml)
Yeast Mix
3 tsp yeast (15g)
2 tablespoon sugar (13g)
1/4 cup water (63ml)
Look forward to hearing from you soon. Thank you.
Hello,
DeleteI would like to say don't be too precise when it comes to cooking such dishes. Though measurements play a major role a little less/more doesn't really reflect much on the results of dishes like Appam. Trial & Error, is what cooking is.
As you asked, I have tried to give you approximate values
1 Cup of Uncooked Rice = 175-185 Gms
1 Cup of Cooked Rice = 195- 200 Gms
1 Cup of Shredded Coconut = 100 Gms
1 Cup of Water = 237 ml
1 Tablespoon of Granulated Sugar = 12.5 Gms
1 Tablespoon of Semolina = 11.3 Gms
1 Teaspoon of Yeast = 3.5 Gms
And about the amount of water, for making semolina paste use 2 cups of water for the given measurement. And for grinding the Appam Batter, adjust accordingly. The final batter should be thinner than Dosa Batter. The amount of water required to grind and adjust the consistency of the batter, totally depends upon the type of Raw Rice used. Adding Salt at the initial stage will slow down the fermentation process, so add it just before making Appam. Adjust the fermenting time depending on the weather/region you live in. Adding Egg to the appam batter is totally optional, adding it or not- doesn't make much difference in the texture of Appams. I've tried both ways.
Please do feel free to ask if you have any more doubts and do let me know how the Appam turned out.
Happy Cooking.
SM
Hi SM
DeleteThank you for the prompt and detailed explanation. Will give it a try soon. Look forward to making good appams.
Best regards
Audrey
Hi Ms.Audrey,
DeleteGood Luck and let me know how it turned out.
Regards,
SM
Hi SM
DeleteThank you. Will update you soon. Have a great weekend!
Best regards
Audrey
Hi SM
ReplyDeleteI wrote to you about 3 weeks ago on how the Appam turned out but didn’t receive any reply from you. Anyway, after the 3rd attempt, I was finally able to make the crispy Appam. However, the cooked Appam turned out white instead of brown and the center didn’t turn out that soft and not so fluffy. Any idea how to rectify this to perfect my Appam?
Look forward to hearing from you soon.
Thanks
Audrey
May 7, 2019 at 8:52 AM
ReplyDeleteSubject: Re: [Essence of Life - Food] New comment on APPAM - VELLAYAPPAM RECIPE WITH RAVA KURUKKU.
To: Unknown
Hi Ms.Audrey,
I learnt and perfected most of my recipes with a lot of trial and errors. It is a part of everyday cooking. The only irony is that the family members become our guinea pigs.
Quality of Rice - Well, if you can get a good quality RAW RICE, the job gets easier. In India we can get varieties suitable for preparing Rice/Pongal and the other variety as for grinding Batter, for Rice Powders etc., But in Malaysia, where I live I find it difficult to get the rice for preparing batter, so I prepare with Raw Rice used for preparing Rice. High starch content and it is slightly sticky too.
Consistency of the Batter - I had mentioned, the batter should be slightly thinner than the Dosa Batter.(You make Dosa?) Thick Batters do not yield crispy edges,turn out to be hard and thick at the centre. Consistency matters. Consistency of the Semolina paste would not be an issue at all, as you are going to grind all the ingredients together, so adjust the final consistency of the Batter. Too watery batter - you will find it difficult to remove it from the pan.
If your batter turns out to the thick adjust the consistency using Coconut Milk/Water.
Pan -Use a non-stick Appam Pan or a well seasoned pan for making Appam.
Weather & fermentation - I wasn't sure of the weather of the place you are living in. Hot climate speeds the fermentation process. I live in a Tropical Climate where the temperature is always around 28 - 35 Degree Celsius. So I leave the Appam Batter in room temperature until I see the Big pop-pops(the breathing of yeast) and it would have a soury smell(like of a Coconut Toddy). It takes around 4-5 hours mostly. When the weather is cool with rain it takes around 6-8 hours. In India(South India) I used to leave it aside for about 10-12 hours/overnight. Adding Salt at the initial stage, will slow down the fermentation process. Adjust accordingly. Once the batter is fermented leave it in the refrigerator. Take the batter and leave it outside at room temperature for few minutes before making Appam.
Crispy brown edges - The amount of Sugar can be increased to get crispy brown edges.Then while making Appam, heat the Appam pan at medium-high flame, reduce the flame to low, pour the batter(1 - 1/2 ladles) depending on the size of your pan. Gently swirl it through the edges once, this will help you get crispy thin edges. Cover and cook on a medium flame for brown edges. Covering the pan, will speed up the cooking process. Anyway we call this recipe Vellayappam which means White Appam. Most of the people like it to be in white colour. But as a thumb rule, at home all love crispy appams. I would send you a picture of the ones I make at home next time, the picture in the blog is a justified version to suit the rule. Even I make Appams without thick spongy centres, just the crispy thin Appams for my kids.
Hope these point might help you. I wish my tips and recipe would help you make good Appams in future.
Keep me updated.
Regards,
SM
Hi SM
ReplyDeleteThank you for the prompt reply. Wow! Thanks for the detailed explanation on tips to make good Appam. I also live in Malaysia. A small world indeed.
I don’t know how to make Dosa. Perhaps, that was why it was difficult to gauge the right consistency for the Appam batter.
By the way, what type of rice do you use? I used Basmati/ Ponni rice (low starch content).
Do you add extra sugar on the fermented batter before making Appam?
Thanks
Audrey
Hi Ms.Audrey,
ReplyDeleteIt's a Small World indeed!
Now I can easily help you with the rice brand I use & with the fermentation time.
I usually buy Jasmine Brand Super Special Tempatan 5% Beras Putih for Raw Rice, may be for Cooking Rice or for grinding Dosa, Appam Batter etc.,
I leave the batter for about 4-5 hours for fermentation on a hot day. If it continuously raining(as in November-December) then leave it for another 1-2 hours.
But still follow the tip, until the yeasts starts to bubble up in the batter.
Sorry I couldn't guess that you haven't cooked Dosa yet. It is quite similar to Pancakes.
I usually grind the batter along with Sugar.
And adding Salt to the batter - I add it just before making Appams.
Regards,
SM
Hi SM
ReplyDeleteThanks for the additional useful tips.
Which grocery/hypermarket do you normally buy this Jasmine Brand Super Special Tempatan 5% Beras Putih rice from?
By the way, I look forward to seeing the photos of your Appam.
Thanks
Audrey
Hi Ms.Audrey,
DeleteSorry for the late reply. I had been to India for a holiday.
I usaully buy my groceries in Tesco. This particular brand is available in all cash&carry outlets and hypermarkets. Even you can try buying Cap Rambutan, Jati etc., which also works well.
I think it would be better if I have your email id. Otherwise, I need to reply to your comments only through the comment section.
Regards,
SM
Appam is one of my favourite dish. It can be made in many varieties. best rice manufacturers in kerala provide quality rice for make appam tasty. And here rava is also used in it. You have a variety of recipe collection. I like this very much.
ReplyDelete