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Editor's note
A coconut-free take on Kerala's traditional vellappam pastry that leverages fermentation and simple pan-cooking for efficiency. This time-saving approach to a light breakfast staple is gaining traction in Southeast Asian home cooking trends.
Today, I'm sharing a super easy recipe for soft and crispy Vellayappam / Palappam that's completely coconut-free.
To make about 10 appams, you'll need:
1 cup of roasted fine rice powder, ½ cup of cooked rice, 2 tablespoon of sugar, ½ teaspoon of salt, 1 tablespoon of coconut oil, ⅛ teaspoon of yeast, 1¼ cup of water.
Just blend until smooth , then let the batter ferment for at least 4 hours. Heat your pan, pour the batter, swirl, cover, and cook for 2 minutes! Don’t forget to like, share, and subscribe for more recipes!
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