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.
Malabar Ottappam
Ingredients
Instructions
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Ottappam or Ottada or Muttayappam or Mutta pathiri different names in different parts of kerala . But its same. Its a traditional breakfast dish. so Let’s start
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First of all soak Raw rice for at least 2-3 hours drain water and keep it aside
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Next, in a mixer grinder jar, Add rice, grated Coconut, Rice, enough salt and little water and grind it to semi thick batter
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Now add an Egg , and two teaspoon Sugar and grind it again to smooth batter
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Add hot water and mix well to make a batter similar to Dosa batter
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Keep it in a warm place for about 30 minutes
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Ottada or ottappam is made in an earthen pan name Ottada-chatti. You can also use normal non-stick pan
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Heat your pan and stir your batter well before making Ottappam. You need to sir it well before making each ottappam
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Pour batter with ladle and spread the batter evenly.
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You can watch many small bubbles came out from it and create small holes over the ottappam
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Cook it closed with the lid. No need to flip it over like dosa
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Ottappam or Ottada is ready. Can enjoy with Egg curry or Sweetend Coconut milk or Coconut Chutney