When I first heard Lekshmi Nair mentioning Velayappams made with wheat in her Cookery Show on Kairali TV, I was surprised. How could Vellayapam be made with anything other than rice? Be it Vellayappam, Palappam or Kallappam, back home in Kerala, it was always made with rice. Well, after I saw her show, I was convinced to go ahead and try those simple Wheat Vellayappams. And I was in for a complete surprise. These Wheat Vellayappams tasted as good as their rice counterparts. We relished it with Chicken Curry.
Isn’t this how new recipes evolve? “Experimenting with recipes” is not for everyone and I would say – the few who choose to do that are really courageous. I have fallen in love with these Wheat Appams. Aren’t these an easy way to incorporate Wheat into your diet, specially for people like me who don’t have the patience to Roll out Chappatis and Rotis 🙂
Well, I have decided to make these Wheat Velayappams atleast once a week for Breakfast and Dinner. Thanks to the Cookery Show and Leksmi Nair. Hats off to you lady!!! I am yet to try making this Appam using a Palappam Chatti. I am not sure if it will come nicely like Rice Palappams but will be experimenting soon.
- Wheat Flour (Atta) – 2 cups
- Yeast – 1 tsp
- Sugar – 1 tbsp + 2 tbsp
- Salt – to taste
- Egg – 1
- Coconut Milk – 1/2 cup
- Luke Warm Water – 1.5 to 2 cups approx
- Combine Wheat Flour, yeast, 1 tbsp sugar and salt in a mixing bowl.
- Pour luke warm water little by little and start mixing the ingredients to form a thick batter. You can use your hands or a hand mixer as the batter should be free of lumps. The batter should be thick as it will rise after fermentation.
- Keep the batter overnight (or atleast 8 hours) for fermentation.
- Add coconut milk, 2 tbsp of sugar and salt (if needed) to the batter.
- Beat the egg and add it to the batter. Mix everything once again.
- Heat a non stick Tava or Griddle. Pour a big ladle full of batter onto the Tava and spread it only a little bit like the way you do for Kallappams. Do not spread the batter too much like the way you do for Dosas. Allow it to cook until holes have formed entirely on the top side. This may take 3-4 minutes.
- Flip the Velayappam and cook the other side for a minute.
- Serve these Vellayappams with any spicy curry of your choice.
Is egg mandatory for this recipe? Is there a substitute for egg?
Thanks in advance 🙂