Kerala Palappam | Vellayappam


Kerala Palappam is a traditional styled authentic dish from God’s Own Country. It is a type of pancake native to Kerala Cuisine. The dish is prepared from fermented rice and coconut batter and it makes for a delicious breakfast dish. These rice dishes go well with any curry dish like egg gravy, stew dishes, peas curry, almost with everything, be it vegetarian or non-vegetarian. The lacey edged soft and delicious Kerala Palappam is a sure treat to your palate. The lacey frilled appams are a culinary delight and no function is ever complete without Kerala Palappam. The dish is prepared from fermented rice batter which is spread out in a appachatti with a soft bulge in the centre. It should be well cooked in the centre. There is nothing like a crispy edged Kerala Palappam paired with a sweet and tangy chicken stew poured on top of the pillowy centre. This is the dish we commonly prepare for festive occasions like Chrismas and Easter.

While preparing Kerala Palappam, a few points should be well considered. Key to a right batter is mixing thoroughly well and checking the consistency before and after fermentation. The batter should be pourable and smooth with very little grit from the rice. You can use ice water while grinding because the batter can get too hot while mixing for a long time. It is better to add salt after fermentation since salt slows down fermenting process. The batter is almost same for preparing Vellayappam except for addition of a few simple ingredients. Also the batter needs to be less watery compared to Kerala Palappam. Vellayappam is spread out in a hot tawa in round shape without bulge in centre. These are healthy wholesome dishes loved by all. You can discover a well detailed Kerala Palappam | Vellayappam recipe in detail here.



Kerala Palappam | Vellayappam

Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


  • 2 cups Rice
  • 2 tbsp Boiled rice
  • 3/4 cup Grated Coconut
  • 1/2 tsp Yeast
  • 1 tbsp Sugar
  • 1/2 tsp Salt


  • For preparing Kerala Palappam, grind all the ingredients together by adding water.
  • Pour half of the dough to a vessel and warm the remaining half in a pan.
  • Keep stirring while warming as the dough gets thick very quickly.
  • Once the dough thickens, switch off the fire. Grind the warmed portion again by adding little water to make a smooth form.
  • Mix this along with the first half kept aside.
  • Keep it overnight, and thus the dough is ready for palappam. Make the consistency of the dough accordingly by adding water.
  • 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 adding half a tsp of cumin seeds and 3 shallots. Keep vellayappam batter overnight as such. Palappams are prepared in appachatti, while vellayappam is prepared in hot tawa.


You can visit this link Vattayappam. You can also visit this link Palappam with Stew
Tried this recipe?Let us know how it was!

Response (12)
  1. S
    Suja June 14, 2007

    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.

  2. s
    soumya November 16, 2008

    Good Recipe

  3. s
    sruthy January 8, 2007

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

  4. h
    han August 25, 2006

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

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