Appam/Vellayappam/Paalappam using Rice Powder

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Appam/Hopper is a type of pancake, which is traditionally served with Stew. Any Christian function that I attended as child, always had Appam and stew in it’s menu. That hasn’t changed in all these years. Appam still has it’s place secured. 🙂 The only difference is that stew has given way to various other gravies.

The traditional way of making Appam requires a bit of planning, which involves, soaking of rice, grinding etc. That’s where the ready-made rice powder comes to the rescue. It eases up the Appam making process. The rice powder I prefer is Double Hourse Appam Podi. You may use any brand of your choice. You can find the video of making Appam here.

Appam/Vellayappam/Paalappam using Rice Powder

Appam/Hopper is a type of pancake, which is traditionally served with Stew. Here is a way of making appam using rice powder.
Prep Time 10 mins
Cook Time 30 mins
Total Time 8 hrs 40 mins
Servings 12 numbers


  • 250 gms Rice powder
  • 1/2 teaspoon Active dry yeast
  • 3/4 cup Lukewarm water
  • 1 teaspoon Sugar
  • 1/4 cup Semolina/ Sooji/ Rava
  • 1-1/2 cups Water
  • 1/2 cup Milk/ Coconut Milk (adjust to suit the consistency)
  • 2 teaspoons Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Cooked rice (Optional)


  • Take the lukewarm water in a bowl. Add yeast and sugar and keep aside to rise.
  • Take 1-1/2 cups water in a pan.
  • Add the semolina.
  • Cook on medium heat, stirring continuously, till it forms a thick paste. Allow to cool.
  • Take the rice powder in a bowl.
  • Add the yeast mixture.
  • Add the Semolina mixture and mix well.
  • Transfer the mixture to a grinder for smooth mixing. Add salt.
  • If using cooked rice. add the rice and grind.
  • Add enough water and grind to get a smooth batter.
  • Transfer the batter to a utensil. Cover and keep in a warm place for fermentation.
  • This is how the batter looks after fermentation.
  • Add salt, sugar and adequate milk for achieve a pourable consistency.
  • Heat the appachatti.
  • When hot, add a spoonful of the batter.
  • Swirl it either to form a round shape or floral shape.
  • Let the remaining batter be the in the centre. Cover and cook on medium low heat.
  • Touch the centre to see if it is cooked. If it sticks to your finger, allow to cook further.
  • Take off the appam and serve hot. Repeat the process till the entire batter is used up.


Click here for Making of Appam video

Appam/Vellayappam/Paalappam aka Hoppers

Appam/Vellayappam/Paalappam aka Hoppers with stew is one of the popular breakfast items of Kerala. Traditionally, ground rice used to be fermented using toddy, an alcoholic beverage created from the sap of coconut trees. Nowadays, yeast is being commonly used as the fermenting agent. Appams go well

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