Soft vellayapam with crispy frills on the edges is more than just a food item for the people of Thrissur. For them, it is an emotion and also an integral part of the cultural heritage of the city. They even have an entire street dedicated for vellayappams near the Puthanpally church. Delicious vellayappams are made at the vellayappatheruvu from 5:30 in the morning onwards.
Most hotels in Thrissur buy vellayappams from here. Besides, bulk orders are sold for functions as well. This decades old narrow street, lined with quaint shops that makes and sells vellayappam, always smells of the sweet vellayappam batter. Those who have been to the vellayappam street says that one could watch for hours the mesmerizing art of making vellayappams.
“During my childhood, I used to eagerly wait for the appakaran (vellayappam seller) who comes with a basket on his head with soft, hot appams in it. He would arrive early in the morning with his cane basket full of appams. It is usually sold as a ‘koodu’ of vellayappams. A ‘koodu’ is two vellayappams which is placed face to face. We used to eat vellayappam by dipping or soaking it in fresh coconut milk with sugar in it. This is one dish that I loved eating as a kid. Vellayappam and coconut milk is served on a plantain leaf. The thin frills that soak up the coconut milk tastes delicious and it has an appetizing aroma as well,” recalls Keralites' favourite writer Sara Joseph who hails from Thrissur.
Years ago, people from this street used to carry hot vellayappams in traditional cane baskets to be sold at houses. The kids enjoyed eating soft vellayappams by dipping it in coconut milk mixed with sugar. Vellayappams taste amazing with spicy curries as well. Though most curries go well with vellayappams, stews and vellayappams are a match made in culinary heaven.
Making and selling vellayappams is still the main livelihood of many families who live in this street. It is mostly women who make vellayappams on special mud stoves at the sit outs of their homes. These women know some special tips that give unique taste and texture for the vellayappams. The way in which the rice flour is roasted plays a vital role in determining the taste and aroma of the appam. The protagonist in Sara Joseph’s award winning novel Alahayude Penmakkal is a woman who makes and sells vellayappams. The writer says that most women have secret vellayappam recipes that they wouldn’t disclose to anyone. She adds that she wouldn’t get bored eating vellayappams.
This street is also a place where people from all walks of life meet and bond over the delicious vellayappams. From the suave hotels in the city to the way side tea stalls, the vellayappam from this street is served. This is also a regular item that is served as part of the elaborate wedding feasts.
