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Oct 122007
vellappam is called palappam or appam in several parts of kerala.
Ingredients:
- Raw Rice – 2 cups
- Cooked rice – 2 cups
- Grated Coconut – 1 1/2 cup
- Yeast – 1 tsp
- Rava(semolina) – 2 tsp
- Sugar – 3 tsp
- Salt
Preparation:
- Soak the rice for 6-8 hrs and drain it.
- Grind the soaked rice,cooked rice with grated coconut adding enough water in a mixer to a smooth batter.
- In a pan, heat 1/2 cup of rava with 1 1/2 cup of water on medium flame and keep stirring till rava becomes thick.Allow the gruel(kurukku) to cool down.
- Dissolve 1 tsp sugar and yeast in ? cup of luke warm water and keep aside for 20 minutes to let it rise.(Do not add hot water as it will not rise)
- Add the yeast mix, gruel to the grinded rice and allow it to ferment for 8 hrs.
- Next day Add sugar and salt according to your taste.
- Heat a non-stick pan or vellappachatti.Smear the appachatti lightly with oil. Pour a ladleful of batter into it.
- Take the appam chatti into both your hands and rotate in one direction to spread the batter all around the vessel with more batter in the middle.
- Cover it with a lid and let it cook for 2-3 mins until the edges of the appam turn slightly brown in color.once it is done,Slowly take out the appam with a spatula.
- Serve hot with peas curry ,egg roast or vegetable stew.
Green peas Curry
Ingredients:
- Green peas – 2 cups
- shallot – 4
- Grated coconut – 1/2 cup
- Tomato -1
- Ginger – 1" piece
- Garlic flakes- 5
- Cinnamon
- Cloves – 3
- fennel seeds- 1/4 tsp
- Turmeric powder – 1/2 tsp
- Red chilly powder – 1/2 tsp
- Coriander seeds – 1/4 tsp
- Coconut oil
- Salt
- Mustard seeds -1/4 tsp
- Dry red chilly -2
- Curry leaves
Preparation:
- Soak green peas in water for 3-4 hrs and pressure cook with little turmeric and salt.
- Heat oil in a pan . Fry shallot, grated coconut, ginger, garlic, cinnamon, cloves, fennel seeds and coriander seeds till light brown.Once it is cool,Grind it to a fine paste.
- Add chopped tomato pieces ,chilly powder to cooked green peas and boil for 3 mins.
- Add the coconut paste and boil for 3-4 minutes.
- Heat oil in a pan and splutter mustard seeds, dry red chilly and add this to the curry.
- Garnish with curry leaves.
I love appams…green peas curry looks delicious Prajusha…
Love these appams, just couple of weeks back i had at my friends place, they taste incredible don’t they???
love your recipe!!
the appams look really nice! tasty combination…
Mmmmmmmmm! Great looking breakfast.
ithu nannayittundallo.rava in appam makes it crispy ?.
Love the appom with curries.
Prajusha….Vellappam looks nice dear…..Didn’t know greenpeas curry was a combo with that…..Cool idea
It has been ages since I prepared appam. I prepare it a different way though. Its my all time favorite. Ok you post made me motivated enough to soak rice
YUM! Another appam recipe for me:))
Appams looks very nice…’m sure it would have tasted great with peas curry..
beautiful dishes. i have bookmarked the curry.
Aapam and green peas curry looks awesome.
lovely combo…appam n green peas…..i do the same style appam…soft n crispy alle…..kothiyavunuuuu…
So unique recipe.. Thanks for it.
I like appams a lot. Your curry sounds nice. Never used peas like this.
Prajushe…is this vellayappam same as Appam??..In ktm i had tried vallappam.but the recipe is a bit diff..almost the same but has jeerakam added and is made in dosakkallu almost like oothappam!..it doesnt tate like appam..
Even while making this recipe of appam I use 2-3 tsp of rava for the kurukku or kappi..:)
Your appam looks nice with the curry, Girl!!:)
bharathy,
In our place this is called vellayappam:)
i think u r talking abt vattayappam(prepared using jeerakam)
Vellayappam and Vatteyappam are almost the same, except for some difference in method of preparation. To My knowledge,Vattayappam is steamed.
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I always wanted to make appams…..those are lovely looking appams
wow!!!very yummy and tasty one …..
Appam with peas curry..haven’t tried that combination….looks yumm though..
Wow! what an idea ! What a concept ! Beautiful .. Amazing �
Simply…….awesome and yummy……
Thank you very much for the recipe…..