Kallappam

Kallappam is one of those breakfasts that carries the taste of old Kerala kitchens. Made with raw rice, coconut, and fermented the natural way using kallu (fresh toddy), this is not the quick, instant kind of appam. It takes time, and that’s what makes it special.

I soak raw rice for a few hours and grind it along with grated coconut, a small portion of cooked rice, cumin seeds, and shallots. The mix is thick and smooth — not too runny. Into this goes fresh toddy, which acts as the natural fermenting agent. I don’t use yeast or baking soda here — the batter rests overnight, and by morning, it rises beautifully, with that gentle sour smell that tells me it’s ready.

Cooking is easy. I heat a tawa or cast iron pan, pour in a ladle of batter — slightly thicker than a dosa — and cover it with a lid. No need to flip. In a few minutes, the surface cooks through, little holes form, and the bottom gets a light golden base.

Kallappam has a soft, spongy bite, and a hint of sweetness from the coconut. I love serving it with mutton curry, egg roast, or even just a light vegetable stew. It soaks up gravies well and tastes even better when warm and fresh.

What makes this kallappam special to me is the use of toddy. It gives a flavour that no packaged yeast can imitate — slightly tangy, deeply nostalgic, and unmistakably traditional.

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Kallappam

Author: Ushadevi Cooking Method: Grilling, Steaming Cuisine: Kerala Courses: Breads, Breakast, Dinner, Vegetarian

Difficulty: Advanced Prep Time 6 hrs Cook Time 20 mins Total Time 6 hrs 20 mins

Cooking Temp: 120  C Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup Raw Rice
• 1 cup Coconut grated
• 1 cup Toddy (Kallu)
• ¹⁄₄ teaspoon Cardamom Powder
• 4 tablespoon Sugar
• a pinch Salt

Instructions

1. To make Kallapam soak rice at least 3 hours, Drain water and  make powder using a mixer
2. Sieve the powder to separate big particles from the powder (tarang). Keep those heavy particles aside. We need it in next step
3. Take 1/4 cup those big particles and add water and on medium flame, stir continuously to make a thick paste (Kappi Kachal) and keep it aside to cool down
4. Grind coconut into a thick paste with enough water
5. In the Rice powder, add the thick Rice paste (kappi) of rice, Coconut paste, Toddy, Sugar and salt. Mix well and keep it it a warm place for fermentation over night
6. In morning you can add Cardamom powder and mix well. If required you can add some water.  Now the batter is ready to Make Kallappam
7. To make kallappam. heat a tawa, pour a ladle full of batter. Do not flatten it. Let it flatten itself. You can see bubbles come out of it. Cover it and cook both side
8. Best with Mutton Stew or Vegetable Stew