Vellayappam

Vellayappam, meaning white appam in Malayalam, is a traditional dish from the Kerala region of India. It is considered a variant within the broader family of appams and is noted for its pale color and soft, thick texture, as opposed to the lighter, lacy edges of some other appam styles.

The batter for vellayappam is typically made from ground rice, which may be raw or partially parboiled, and is mixed with thick coconut milk and a touch of salt. Some recipes include a small amount of sugar or jaggery for sweetness, while others are prepared as savory pancakes. Depending on regional and family traditions, the batter may be fermented or used in a non-fermented form. The cooking method generally yields a flat, cake-like pancake with a smooth surface rather than the oval, rimmed form of standard appam.

Vellayappam can be prepared in sweet or savory versions. Sweet varieties often pair with grated coconut and palm sugar, or ripe banana, while savory versions may be enjoyed with curries, chutneys, or coconut-based accompaniments. It is commonly served for breakfast, festive occasions, or temple offerings in Kerala and surrounding areas.

Overall, vellayappam is a culturally rooted, milk- and rice-based pancake that reflects the region’s diverse approaches to appam, differing in texture, sweetness, and preparation from other local variants.