sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.


Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......


Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Vellayappam Recipe, How To Make Vellayappam Recipe

A typical kerala appam made with raw rice and grated coconut as basic ingrediants. This goes well with all kinds of stews especially chicken and mutton stews.

About Recipe

How to make Vellayappam

(1 ratings)
1 reviews so far
Prep time
Cook time
4 mins
Total time
4 mins
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 20, 2016

Ingredients used in Vellayappam
• Coconut water (if not available just add water) - 1 to 1 1/2 cup.
• Baking soda - 1/4 tablespoons.
• Instant yeast - 1 tablespoons.
• Sooji/rava - 2 tablespoons.
• Grated coconut - 1 cup.
• Cooked rice(preferably leftover rice) - 1/2 cup.
• Raw rice(soaked for 6hrs) - 2 cup.
• Water (to make kurukku) - 1 cup.
• Sugar - 2 tablespoons.
• Salt - 1/2 tablespoons.
1)In 1/4 cup of warm water put 1 tsp yeast and 1 tsp sugar and let it raise. It iwll take about 30-45 mts 2)Grind soaked raw rice, cooked rice, grated coconut, coconut water or water, and salt to a fine paste. The consistency should be like that of idly batter. You wont get the desired result if consistency is not correct. 3)To make rava kurukku:- In the vessel in which you are planning to keep the batter to ferment take i cup of water and add 2tsps of rava/ sooji. Keep this mixture on stove in low falme and keep on stirring till this mixture also gets the same consistency as Idly batter. (Take care water shouldnt be more in this kurukku......if u feel water is less u can add 1/2 cup of water,if u feel water is more you can increase the time on stove for 1 -2 mts to get the desired consistency).Your rava kurukku is ready. 4)Let the rava kurukku cool. Add the grinded batter to this kurukku and then add the yeast and sugar mixture and mix the batter well. 5)Keep the above batter to ferment for atleast 8hrs and to the most 12 hrs in room temparature 6)Before 30 mts of you going to make Appams in appa chatti (meant for making vellayappam) add 1/4 tsp baking soda and 1 0r 2 tsps or sugar depending on the amount of sweetness you like in your appams. 7)Finally make appams by pouring 1 ladle full of batter into the hot appa chatti and swirl the chatti slowely ( 2 times) to spread the batter evenly into the broader sides of the pan so that the appam makes a good circular shape with thin edges and in the middle the batter is thicker.Close th lid and keep it closed for 2mts....if the batter in the middle thick area of the appam has not cooked close and keep for another 30seconds to 1 mt! Then open the lid and let it cook for another minute till the sides starst o becomes golden colour....! Your appam is ready to serve....make appams with the rest of the batter in a similar way. 6)

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Fri Mar 23 2012

I made vellayappam it turn out well.The confusing part is that i find in the ingredient part instant yeast is written as 1tbsp and rava/sooji 2tbsp. in the method part it is mention as 1 tsp instant yeast and 2 tsp rava/sooji.thank u.keep it up

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter