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May 22, 2012

Vellai Appam without coconut and yeast

Many of the southindian breakfast menu is made using rice in different forms as carbohydrate is very necessary to start the day energetically.

Vellai Appam, is a spongy soft breakfast dish from the God's own country - Kerala. The sides are thin and the centre will be thick and spongy in texture as well as in feel. The recipe I share here is got from my friend which is prepared without coconut or yeast. Mostly coconut is ground along with the soaked rice to which the water from coconut is added. This kind of appam tastes different & good in its own way.

If you don't have coconut or feeling lethargic yet want to enjoy the appam, here is the simple preparation. Few tips are also added then and there to guide you to make a flawless spongy appams :-

There is a special  wok in which it is prepared. The wok is made of iron and comes with a lid. If you don't have the wok AKA 'appa chatti' don't worry, you can still make it using a non-stick tava or pan.

Ingridients : (serves 3)

  1. Raw rice - 1 cup
  2. Boiled rice - 1 cup
  3. Urad white - 1 tbsp
  4. Fenugreek - 1/2 tsp
  5. Salt to taste
  6. sugar - 1 tsp
You may also need a wok (or a non-stick pan), a clean thick kitchen towel to handle the wok, a spatula with sharp thin end to take the appam out of the wok.

Procedure :-
  • Soak  the ingridients from 1 to 4 together for 4 hours. 
  •  Adding water, grind it to a smooth paste of dosa batter consistency.
  • Mix in the required salt
  •  Let it ferment for 6 to 8 hours (if your geographical location slows down the fermentation process, then add a tbsp of fermented dosa batter if you have in stock. if not, then don't worry add in a tsp of baking powder before you make appams but let the batter stand for 8 hrs) 
  • Grease the wok, heat it, pour in 1 1/2 laddle of batter, using the kitchen towel lift the wok and rotate it clockwise & anti clockwise so that the batter spreads all over and gives a thin end & a thick centre. 
  • Cover it with a lid and let it cook for a minute or two. Check it by lifting the lid. The centre of the appam will be thick and spongy. When the centre portion is cooked, remove it with a spatula. 


வை.கோபாலகிருஷ்ணன் said...

பணத்தைக்கூட வெள்ளையப்பம் என்பார்கள்.

எதற்கும் “வெள்ளையப்பம்” [துட்டு] வேணுமய்யா என்பார்கள்.

அந்தப் பணம் போல மதிப்பு வாய்ந்த இடுகை இது. பகிர்வுக்கு நன்றிகள்.

அன்புடன் கோபு

Angel said...

looks yummy mira .
to be honest i was fed up of preparing the batter as always it ended messy .
all these days i used instant batter .
shall try your recipe and post it in my tamil blog

Spice up the Curry said...

wow you made appam very nicely without yeast. great one.

Mira said...

thank you Gopu sir. vellaiappam term used for money? thanks for the new info. :)

Mira said...

Thank you Angelin. Even I faced the problem, but htis method and greasing the appa chatti the previous night itself is very helpful to get it out of the wok smooth.

Mira said...

thank you spice up the curry

Mahi said...

Nice explanation Mira! Appam looks perfect. Perfect breakfast combo!

I used to add coconut & coconut water for aappam, but got to know a recipe (something like yours) from a blogger friend, and follow it most of the time, as am not buying coconut frequently!

Also, I think non-stick appa chatti would work nice. I bought one during my last trip to Coimbatore,and I didn't face the problem of aappam sticking in the pan! [touch wood!;) ]

Okie..don't want to bore all your readers. Lemme stop here! ;) :)

PACHANTI said...

nice recipe Mira, i make it in a different way though. Looks soft and yum

Raks said...

I too make the same way ...love it a lot!

Mira said...

Thank you Krupa. I do make it two ways. One using coconut + coconut water + rice atta. This one comes handy for an easy recipe :-)

Mira said...

Raks thanks for visiting my lounge leaving your feedback. Glad to know you too follow the same method. Isn't it nice & easy one :-)

sudha said...

Yummy aappam and ishtoo.......mouthwatering

Mira said...

Thank you Sudha :)

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