Malabar Ottappam

Ottappam, Ottada, Muttayappam, Mutta Pathiri – call it what you like, depending on where in Kerala you are, but at the heart of it, it’s the same comforting, wholesome dish. A traditional Malabar breakfast that’s been passed down for generations, it’s made with just a few ingredients – rice, coconut, egg, sugar – but delivers big on flavor and nostalgia.

This dish starts with raw rice soaked overnight. The next morning, it’s ground with grated coconut, salt, and just enough water. After the first grind, egg and sugar are added, and it’s blended again until smooth. A little hot water is added to adjust the consistency – the batter should be slightly thinner than idli batter, more like dosa consistency. Then it’s allowed to rest for 30 minutes – a simple step that helps develop its softness and structure.

Traditionally, this is cooked in a clay pan known as the “Ottada chatti”, which gives it a rustic texture and flavor. But if that’s not available, a non-stick or cast iron pan works just fine. Once the pan is hot, a ladle of batter is poured in. That’s when the magic happens – bubbles start to rise to the surface, forming soft holes all over the top. This is what gives Ottappam its airy, spongy texture. The lid goes on, and it’s cooked gently on one side – no flipping needed.

What comes off the pan is soft, mildly sweet, full of coconut flavor, and beautifully light. It’s often served with egg roast, nadan mutta curry, or even just sweetened coconut milk. Sometimes I enjoy it plain with tea – it has enough flavor to stand on its own.

What I love about Ottappam is how deeply rooted it is in Kerala’s home kitchens – especially in the Malabar region. It’s not a dish made for grand feasts, but for everyday warmth. The kind of breakfast that makes you feel grounded, nourished, and connected to your roots.

Whether you know it as Muttayappam or Ottada, this dish speaks the same language – simple, soulful, and full of tradition.

Print Recipe

0 Add to Favorites

Tasty

Malabar Ottappam

Author: Ushadevi Cuisine: Kerala Courses: Breakast

Difficulty: Intermediate Prep Time 3 hrs Cook Time 30 mins Total Time 3 hrs 30 mins

Servings: 5

Best Season: Suitable throughout the year

Description

Ottappam, also known as Ottada, Muttayappam, or Mutta Pathiri, goes by different names in different parts of Kerala — but it’s the same beloved traditional breakfast dish. So let’s start!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Raw rice
• 1 cup Grated Coconut
• ³⁄₄ cup Rice
• 1 Egg
• 2 Teaspoon Sugar
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Hot water

Instructions

1. Soak raw rice for at least 2–3 hours. Drain the water and keep the soaked rice aside.
2. In a mixer grinder, add the soaked rice, grated coconut, enough salt, and a little water. Grind it to a semi-thick batter.
3. Add one egg and two teaspoons of sugar to the batter, and grind again to make it smooth.
4. Add a little hot water and mix well to get a consistency similar to dosa batter.
5. Keep the batter in a warm place for about 30 minutes to rest.
6. Traditionally, Ottappam is made in an earthen pan called Ottada chatti, but you can also use a non-stick pan.
7. Heat the pan and stir the batter well. It’s important to stir the batter before making each ottappam.
8. Pour a ladleful of batter onto the hot pan and spread it evenly, just like a thick dosa.
9. You will notice small bubbles forming on the surface, creating tiny holes across the ottappam.
10. Cover with a lid and cook until done. No need to flip it like dosa.
11. Ottappam is now ready! Enjoy it with egg curry, sweetened coconut milk, or coconut chutney - all are perfect pairings.