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Vella Appam (Sweet Rice Cake)
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This recipe for mildly sweet rice pancake is easy to make, can be served with your favorite chutney, and makes a good breakfast or main dish. The prep time does not include time to soak the rice or to ferment the batter overnight.

Serves: About a dozen; serves 4

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South Indian Vegetarian Main Dish

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2 cups white rice
1/2 coconut
1 tbsp. of yeast
1/4 cup warm water
1 tbsp. sugar plus more to taste
Vegetable oil, for frying
Salt, to taste


  1. Soak the white rice for 3 hours. Rinse and drain, then grind in food processor, adding small amount of water to make a thick paste. Before fully grinding, remove two tablespoons of rice and set aside.
  2. In a small bowl, mix 1 teaspoon of yeast, 1 tablespoon sugar and set aside to rise.
  3. Grind the coconut to a milky texture and combine with the fully ground rice, the partially ground rice, yeast mixture and milky coconut to make a thick batter.
  4. Set mixture aside overnight to ferment at room temperature. Adjust sugar and add salt to taste. If the batter is too thick add a small amount of coconut milk to thin.
  5. Heat small amount of oil in a cast iron skillet over medium heat. Drop small amounts of batter, frying until golden brown on both sides, about 3 minutes. The appam will ready to flip when small bubbles appear, just as with pancakes.

Reader Comments

Enucraccura says...
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Anyone know a good treatment for this for my son?
Aug 16, 2011 (report abuse)



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