Home VegetarianSnacks Vellayappam


1 comment
Published under: Snacks
Delight your taste buds with Vellayappam, where Rice and coconut join forces to create a symphony of taste. These pancakes, light and airy, promise a culinary journey to the heart of South Indian cuisine.

Vellayappam, a culinary gem from South India, captures the essence of simplicity and flavour. These rice and coconut pancakes, light and airy, are a delightful addition to your breakfast repertoire, offering a taste of tropical goodness.

About the recipe

Vellayappam, a beloved South Indian delicacy, combines the wholesome goodness of Rice and the rich creaminess of coconut. The batter fermented overnight, transforms into airy pancakes, creating a delightful texture that makes this dish unique and flavorful.

Why you will love this recipe

Fall in love with Vellayappam’s unique combination of Rice and coconut, offering a delightful play of textures and flavours. The overnight fermentation ensures a light and airy pancake, making it a perfect choice for a tropical breakfast that satisfies the stomach and the soul.




Cooking Tips

Achieve the perfect consistency by ensuring the batter is neither too thick nor too thin. The key to the airy texture is allowing the batter to ferment overnight, enhancing the flavours and making the pancakes light and fluffy.

Cultural Context

In South India, Vellayappam is a staple in traditional breakfasts. These pancakes are often served during festive occasions and celebrations, embodying the region’s rich culinary heritage.

Serving and Storing Suggestions

Serve Vellayappam warm with coconut chutney or spicy curry for an authentic South Indian experience. Leftovers can be refrigerated for a day or frozen for later enjoyment, maintaining their delightful texture.

Other Similar Recipes

If you enjoy Vellayappam, explore the world of South Indian breakfast with our Masala Dosa and Idli recipes. Each dish offers a unique twist on traditional flavours.

Nutrient Benefits

The combination of Rice and coconut provides a nutritious blend of carbohydrates and healthy fats. Vellayappam, when paired with various sides, can contribute to a balanced and wholesome breakfast.

5 from 2 votes


Delight your taste buds with Vellayappam, where Rice and coconut join forces to create a symphony of taste. These pancakes, light and airy, promise a culinary journey to the heart of South Indian cuisine.
Prep Time15 minutes
Cook Time15 minutes
Fermentation11 hours
Total Time11 hours 30 minutes
Course: Breakfast
Cuisine: Indian


  • 1/4 tsp Baking Soda
  • 1 tsp OR Yeast
  • 4 cups Rice
  • 1/2 cup Cooked Rice (from the previous day)
  • 1 cup Coconut (shredded or chopped into small pieces)
  • Salt (as per taste)


  • Soak Rice in water for 4 to 6 hours. Drain the soaked Rice.
  • Dissolve Yeast in lukewarm water.
  • Add coconut and cooked Rice to soaked Rice. Grind to make a thick paste without excess water.
  • Combine dissolved Yeast and salt, and blend lightly. Mix other ingredients well, and allow the batter to ferment overnight.
  • In a frying pan, pour 4 to 5 tbsp of batter and swirl gently, ensuring a thin layer on the edges and a thick layer at the bottom. Cover and cook on medium heat for about 1 minute. Use a spatula to lift the appam. Repeat to make more.
  • Serve hot.

Frequently Asked Questions:

Can I substitute baking soda for Yeast?

Certainly! You can choose either baking soda or Yeast based on your preference. Baking soda provides a quicker rise, while Yeast offers a longer fermentation for enhanced flavour.

What’s the best side dish for Vellayappam?

Pair it with coconut chutney or a spicy curry to complement the subtle sweetness of the pancakes. If you enjoy Vellayappam, try it with our Masala Dosa for a diverse South Indian breakfast experience.

Can I skip the overnight fermentation?

While it enhances the flavours and texture, you can make a quick version by skipping overnight fermentation. However, the characteristic airy texture may be less pronounced.

Can I freeze Vellayappam for later use?

Absolutely! Freeze the pancakes in a sealed bag, separating them with parchment paper. Reheat in a pan or microwave for a quick and delicious breakfast.

Can I use desiccated coconut instead of fresh?

Yes, you can use desiccated coconut as a convenient alternative. Ensure it’s rehydrated by soaking it in warm water for a few minutes before adding it to the batter.

1 comment

Avatar of Doris
Doris April 22, 2012 - 1:51 am

Ma’m, I’m new in cooking lbegani food for my husband & as im living in australia, mostly i call my mom back in Bangladesh for any kind of recipes,instructions. but as im a born hindu married to a christian (Foriegner who seems to love the bangladeshi cooking style!!), my mom cant help me out with beef recipes (Not that she knows i cook beef at home haha) anyway i was looking online for a beef liver bhuna recipe for the last 3 hours & only now I found ur blog & I have a feeling this will b very helpful! thank u so mch for blogging these wonderful recipes here & a special thanks to ur children who help u put these recipes on ur blog.Best wishes,R

5 from 2 votes (2 ratings without comment)

Leave a Comment

Editors' Picks