Breakfast

Kallappam | Vellayappam

Prep Time: 60 mins
Difficulty: Intermediate

Kallappam is one of the most common and beloved breakfast dishes in Kerala. Closely related to hoppers or paalappam, kallappam is also referred to as vellayappam in some regions. The name kallappam is derived from the traditional use of toddy (kallu in Malayalam) for fermentation.

However, since toddy isn’t easily accessible everywhere, it’s commonly replaced with yeast, which is widely available. That said, there are still people and regions that stick to the traditional toddy-based preparation. I personally use yeast for fermentation due to its availability and convenience.

We’ve already shared the recipe for paalappam on our website—you can find it using the search feature on our homepage. The key difference lies in the ingredients used while grinding the coconut: kallappam includes cumin seeds, shallots, and garlic pods, which add a distinctive flavor. Also, unlike paalappam which is made in a special appam pan (paalappam chatty), kallappam is cooked on a regular pan or tawa.

The batter consistency for kallappam should resemble idli batter. If it’s too thick, feel free to thin it out with milk, coconut milk, or water before cooking. Kallappam pairs wonderfully with vegetable stew, vegetable khorma, or non-vegetarian curries, making it a versatile dish for your morning meal.

Fermentation Tips:

Allow the batter to ferment for at least 6 hours. You’ll know it’s ready when bubbles form on the surface. Use a ladle to pour the bubbly batter onto a hot tawa. After about 2 minutes, flip the appam to cook the other side. Serve hot and soft kallappam with your favorite curry for a comforting Kerala breakfast!

Ingredients:

Raw rice – 3 cups
Grated coconut – 1 cup
Boiled rice – 1 cup
Garlic – 2 pods
Shallots – 3 to 5
Cumin seeds – 1/4 teaspoon
Yeast – 1 teaspoon
Sugar – 2 teaspoons
Salt – 1 teaspoon
Semolina – 3 teaspoons
Water – as required

Method of Preparation:

Soak the raw rice in water for 6 to 7 hours.
After soaking, grind the raw rice into a thick flowing batter.
Transfer this batter into a separate vessel.
Grind grated coconut, boiled rice, garlic, shallots, and cumin seeds together using 3 tablespoons of water until you get a thick paste. Add this to the rice batter.
Boil 3 tablespoons of semolina with 1 cup of water, stirring continuously to avoid lumps.
Once the semolina thickens into a batter-like consistency, turn off the flame and let it cool.
After cooling, add the semolina mixture to the batter.
Add salt, sugar, and yeast, and mix the batter thoroughly.
Leave the batter to ferment overnight in a warm place.
Once fermented, heat a tawa, grease it lightly with oil, and pour a ladleful of batter onto it.
Do not spread the batter—it will naturally spread into shape.
Cover with a lid and cook on medium flame.
Tiny holes will start appearing on the appam.
Once the bottom turns golden brown, flip it and cook the other side.
Your hot, fluffy kallappam is ready to serve!
Enjoy it with your favorite stew or khorma.