Vella Appam is a sort of savoury pancake or if you will, small flat cakes baked in a pan. They are made in Kerala, southern India.
They are traditionally made from raw rice, cooked rice , coconut shavings, coconut water, yeast, salt and sugar.
The raw rice is soaked for several hours or overnight, then drained, and ground to a fine paste along with the coconut shavings and cooked rice. Enough coconut water is added as is needed to help make the batter just a bit thinner than North American or British pancake batter. Salt and sugar are added to taste, yeast, then the mixture is allowed to ferment at room temperature at least 6 hours or overnight. The mixture is cooked by swirling it in an appachatti pan to coat the pan with a thin layer of batter on the sides, a thicker one on the bottom. The pan is covered and the pancake is cooked for about 3 minutes. The edges become golden and crisp, the centre becomes spongy and very small holes appear all over it as air bubbles burst, and the edges start to lift themselves off from the pan.
Vella Appam is also made in Tamil nadu, but the yeast is left out.
Vella Appam is served with curries in Kerala, and sweetened coconut milk in Tamil nadu.
Vella Appam is similar to Kanam Krok made in Thailand, and Danish aebleskiver (sic), and Kuzhi Appam.
 Many people now just use rice flour instead of the two forms of rice.
Vella Appam is sometimes translated in English as “Lacy Rice and Coconut Pancakes.”