Palappam-vellayappam

by DhanyaM
Palappam
Delicious palappams
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Palappam
Votes: 13
Rating: 5
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Rice - 2 cups
  • Boiled rice - 2 tbsp
  • Grated Coconut - 3/4 cup
  • Yeast - 1/2 tsp
  • Sugar - 1 tbsp
  • Salt - 1/2 tsp
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Rice - 2 cups
  • Boiled rice - 2 tbsp
  • Grated Coconut - 3/4 cup
  • Yeast - 1/2 tsp
  • Sugar - 1 tbsp
  • Salt - 1/2 tsp
Votes: 13
Rating: 5
You:
Rate this recipe!
Instructions
  1. Grind all these together by adding water.
  2. Pour half of the dough to a vessel and warm the remaining half in a pan
  3. Keep stirring while warming as the dough gets thick very quickly
  4. Once the dough thickens, switch off the fire, grind the warmed portion again by adding little water to make a smooth form.
  5. Mix this along with the first half kept aside
  6. Keep it overnight, and thus the dough is ready for palappam...make the consistency of the dough accordingly by adding water.
  7. For vellayappam, i suggest not to go for the warming process , coz it makes the appam too soft. So you can just grind the above ingredients and keep it overnight as such.
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12 comments

curryadmin
Suja June 14, 2007 - 12:00 am

Dhanya, there is diifference between palappam and vellayappam. Palapppam, as its name indicates you must add “coconut milk” which is called “Thenga pal”& it need “appa chatty” for its proper shape and texture. In vellayam there is no coconut milk as an ingredient but grinded coconut paste is added to the batter.

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curryadmin
soumya November 16, 2008 - 12:00 am

Good Recipe

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curryadmin
sruthy January 8, 2007 - 12:00 am

Thanks for ur wonderful recipe.It was so yummy,My hubby really liked it.

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curryadmin
han August 25, 2006 - 12:00 am

Thanks a lot.This recipie is too good,and finally i started making fantastic palappams

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curryadmin
sibi August 25, 2007 - 12:00 am

I made palappam today and it came out very well.Thanks for the recipe.c

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curryadmin
manju suraj October 1, 2011 - 5:01 am

Dhanya, while grinding the coconut for vellyappam add in little cumin seeds to enhance the taste and smell.

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curryadmin
dhanya June 18, 2007 - 12:00 am

thnaks suja for the information, but i hope everyone knows that we make palappam in appachatti and vellayappam on a thava, and i find no taste difference in using the same dough for both appams by changing the consistency of the dough. the problem with coconut milk is if it`s not freshly taken, the taste won`t be much good (if u use tinned or coconut milk powder) , as most don`t get time to take coconut milk freshly , i feel grinding coconut with rice is always better that using any other substitution for coconut milk
thanks

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curryadmin
Diana June 22, 2007 - 12:00 am

Hey this recipie is really good .I tried making palappam many times but it was not as perfect as this one thank you very much for this recipie.
a simple tip along with this if u add baking soda not baking powder just before u make the appam it becomes mor nice.

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curryadmin
Raji October 12, 2010 - 1:54 am

I tried this recipe…excellent one..the appams came out well..they were soft, except that the sweetness was a bit less…thanks for a palappam recipe for which i dont have to extract the coconut milk..for me taking coconut milk was the most tedious of all..

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curryadmin
preetha June 25, 2010 - 3:23 am

Excellent one. It came out very well. Thank you so much for this recipe……..Dhanya.

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curryadmin
Sukutty January 31, 2009 - 9:53 am

Thank You Dhanya. I agree to what is said in your comment that there is no subsititue for adding real coconut to the dough than adding store bought coconut powder or milk. I have tried this many times and it came out so soft and wonderful! Thanks a bunch.

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curryadmin
sue June 16, 2009 - 7:43 pm

Dear Dhanya,Please give more details. does the rice have to be soaked. And is boiled rice cooked rice or puzhukkalari. Thankyou.

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