Palappam / Vellayappam with Rice Flour

29 Responses

  1. drooling…vayil 2 titanic irakkam ,,nghee nghee nghee..enikku veettil ponam…..

  2. Aarthi says:

    seeing this make me drool..i will try this weekend

  3. kanan says:

    wow looks awesome. love the recipe

  4. I am yet to use rapid rise yeast 🙁 Looks awesome

  5. Alpana says:

    Droolworthy preparation ……….Thanks for sharing.

  6. Sayantani says:

    dont torture like this…what a beautiful spread. would love to have it.

  7. San says:

    Mouth watering appam. It’s so crispy and the egg curry is bowl is fantastic.

  8. Anonymous says:

    Great recipe and easy to follow. Thank you for sharing.

  9. Jancy J says:

    All this while I had not been making appams since I thought grinder is needed. Your detailed description was so promising. Mine came so soft. Thanks.

  10. Maya Akhil says:

    Jancy J,

    Thanks for your feedback. Glad to know that your appams came out well..

  11. Suman says:

    What kind of rice do you buy ? and what is the brand of the rice flour. Thanks

  12. Loved ur recipe of palappom with riceflour … came out well…..

  13. saji says:

    What is the measurement of the cup? Cups are different. Can you give the exact measurement?

  14. valar says:

    Your recepi look very inviting , yet to try but should i use the kuruku or can i ommit that , and what is the purpose of using the kuruku? tqvm

  15. Vinitha says:

    instead of yeast ..can we use baking soda?

  16. Nisha says:

    Glad I found your site. I was trying to follow the instructions at the back of Nirapara flour pack and was wondering why we need a dough for this. Now I got that they have been talking about the Kappi Kachan you mentioned!! Your dish has turned out really well and lovely clicks.

  17. Tina says:

    Instant yeast akumbol ethra time ferment cheyan vekkanam…

  18. Sowmya says:

    Hi Maya,
    Instant yeast use cheyyumbol direct batterilekku add cheytha mathiyo? Will it be the same quantity 1tsp? I am going to use instant yeast for the first time. Hence this stupid questions. Shall try this out and update you the outcome.
    I tried your veg biriyani and sweet boli. It turned out to be a super hit.. Thanks a ton.

    • Maya Akhil says:

      Mathiyenne thonnunnu but I am not sure ketto..never tried instant yeast before..
      Happy to know thayt you enjoyed the veg biriyani and boli..Thanks for your feedback sowmya!

  19. Joyce says:

    I tried out this recipe with chicken vattichathu, both came out so well and my family liked it a lot. Thanks for sharing such lovely recipes.

  20. Used KK flour. Idiappam turned out really soft.
    Very helpful recipes. I make batter more or less same way. I use an iron appa chatti but appam gets stuck. What to do about it?

  1. May 27, 2014

    […] Image source […]

  2. February 25, 2015

    […] a simple yet yummy chicken curry shared by my friend Vini’s mom. It goes extremely well with appam, kallappam, chapathi or even pulav. Hope you’ll enjoy this as much as we […]

  3. February 9, 2018

    […] 2. In  the same pan, add the whole spices over medium heat (add more coconut oil if required). Stir for a few seconds and add onion, ginger, garlic, green chilies and curry leaves. Stir until onion turns translucent. Add turmeric powder, chilli powder and coriander powder. Saute for a minute over low heat until the raw smell of spices disappears. Add the medium thick coconut milk, tomato slices, few curry leaves and enough salt. Bring to a boil. Check for salt. Now bring down the heat to low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 – 8 minutes or until the fish pieces are done and gravy thickens. Now add the thick coconut milk, 1 – 2 pinches of pepper powder, garam masala powder (optional) and a few curry leaves. Mix well, cook for a minute over low heat and switch off. Check for salt. Add 1 tsp coconut oil for an extra taste. Mix well and serve hot with white bread or palappam. […]

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