Topic started by Ishara (@ earth.singnet.com.sg) on Tue Aug 31 10:07:29 EDT 2004.
All times in EST +10:30 for IST.

Vellappam and Paalappam, dishes native to Kerala. Can anyone advise please?

In one of the older threads for making Vattayappam, Chitra had given a detailed method, and it's simply superb to try it out-method as well as the taste!

Regards,
Ishara

Responses:

• From: retts (@ cache-rr03.proxy.aol.com) on: Tue Aug 31 11:01:25 EDT 2004
  
  i guess it 's the same
  
  
• From: Seema (@ ) on: Sat Sep 11 14:44:23
  
  Vellappam and Palappam are not the same, atleast in central travancore. They are similar preparations. Both are traditionally made with toddy but yeast can be used with equal result.
  
  Vellappam
  raw rice -2cups
  coconut- 1cup
  yeast-1/2 tsp
  idly rawa- 3tsp
  sugar-1tsp
  salt to taste
  shallot-1
  cumin seeds-1/4tsp
  
  soak the rice for atleast 6hrs. grind it to a smooth paste. In another vessel put the idly rawa, put 2 cups of water, stirr continuosly to make a porridge and allow it to cool. dissolve sugar in 2tsp of warm water and put the yeast and keep for 5 minuts. If it is good active yeast it will fermnt quickly. grind the coconut to a COARSE paste . mix everything together. crush shallot and cumin seeds and put it on the top of the batter. close with a lid and keep in warm place till it ferments( atleast 6hrs). once ready to cook, remove onion pieces from top. It should be like dosa batter consistancy.If too thick you can add coconut milk for desired consistancy. make appam in a doas pan, just like dosa.
  
  Palappam
  very similar to the above preparation
  raw rice -2cups
  coconut- 1cup
  yeast-1/2 tsp
  idly rawa- 3tsp
  urid dal -1/4 tsp
  sugar-1tsp
  salt to taste
  soak the rice and urid dal for atleast 6hrs. grind it to a smooth paste. In another vessel put the idly rawa, put 2 cups of water, stir continuosly to make a porridge and allow it to cool. dissolve sugar in 2tsp of warm water and put the yeast and keep for 5 minuts. If it is good active yeast it will ferment quickly. grind the coconut to a SMOOTH paste paste . You can put both rice and coconut together in the mixie to grind. mix everything together. close with a lid and keep in warm place till it ferments( atleast 6hrs). It should be like dosa batter consistancy.If too thick you can add coconut milk for desired consistancy. you need special appachatty to make palappam.
  heat the appachatty, pour one laddle full of batter. rotate the appachatty by holding on both handles so that it forms frill like edges. cover with a lid and cook
  
  
  
  
  
• From: Ishara (@ fcomet.singnet.com.sg) on: Thu Sep 16 04:44:22 EDT 2004
  
  Dear Seema,
  
  Thank you so much for the recipes showing the differences between paalappam and vellappam.
  
  Ishara
  
  

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