Kallappam: Traditional Kerala Coconut Pancakes Recipe

Ingredients

1 cup Raw Rice
1/2 cup Cooked Rice
1/2 cup Grated Coconut
1/2 cup Sugar
1/2 teaspoon Active Dry Yeast
1/2 cup Warm Water
1/2 teaspoon Salt

Steps and instructions

Soak the raw rice for 4-5 hours, then drain the water.
Take the soaked rice, cooked rice, and grated coconut in a blender. Blend to make a smooth paste.
Dissolve the yeast in warm water. Add sugar, stir well and let it rest for 10-15 minutes to activate.
Add the yeast-sugar mixture to the rice-coconut paste. Blend again for a few seconds to mix everything well.
Transfer the mixture to a large bowl, cover it with a lid and let it ferment for 8-10 hours or overnight.
After fermentation, the batter will rise. Stir it gently and add salt.
Heat a non-stick pan or appam pan over medium heat. Pour a ladle full of batter in the center of the pan and spread it slightly.
Cover the pan with a lid and cook the appam on medium heat for 2-3 minutes until the edges become golden brown and crispy.
Gently lift the appam from the edges and remove it from the pan. Repeat with the remaining batter.
Keep the Kallappam warm until serving.

Tools for making

Blender - Used to blend the rice, cooked rice, and grated coconut into a smooth paste.
Large Bowl - Used to ferment the batter overnight.
Non-stick Pan or Appam Pan - Used to cook the appam.
Ladle - Used to pour the batter into the pan.
Lid - Used to cover the pan while cooking the appam.

Recipe variations

Add cardamom powder or vanilla extract to the batter for a flavored version.
Replace raw rice with rice flour for a quicker version.
Use jaggery instead of sugar for a traditional sweetness.
Add finely chopped onions, green chilies, and curry leaves to the batter for a savory variation.
Include mashed bananas in the batter for a banana-flavored Kallappam.
Add grated coconut, cashews, and raisins as toppings before cooking for a rich and crunchy texture.
Make it gluten-free by using gluten-free rice or millet flour instead of raw rice.
Replace cooked rice with mashed boiled potatoes for a unique twist.
Make it vegan by substituting the regular milk with coconut milk.
Add a pinch of turmeric powder to the batter for a vibrant yellow color.

Recipe overview

Kallappam is a traditional Kerala-style pancake made from fermented rice and coconut batter. These fluffy and delicious pancakes are typically enjoyed for breakfast or dinner, served with a variety of side dishes like curry or stew. The unique fermentation process gives the Kallappam its special tangy flavor and soft texture, while the coconut adds a hint of sweetness. This recipe guide will take you through the steps of soaking and fermenting the rice, preparing the batter, and cooking the Kallappam to golden perfection. Despite needing some time for fermentation, the process is straightforward and the result is worth the wait. Enjoy the warm, crispy edges and soft, fluffy center of your homemade Kallappam.

Common questions

How long do I need to soak the raw rice? Soak the raw rice for 4-5 hours before using it in the recipe.
Can I use any type of rice? It is recommended to use raw rice for this recipe.
What kind of yeast should I use? You can use active dry yeast for this recipe.
How long should I ferment the batter? Let the batter ferment for 8-10 hours or overnight.
What should the consistency of the batter be like? The batter should be smooth and pourable, similar to pancake batter.
Do I need a special pan to make Kallappam? You can use a non-stick or appam pan to make Kallappam.
How do I know when the appam is cooked? The appam is cooked when the edges turn golden brown and crispy.
Can I make the appam without fermenting the batter? Fermenting the batter is crucial for the authentic taste and texture of Kallappam. It is not recommended to skip this step.
Can I store the leftover batter? Yes, you can store the batter in the refrigerator for up to 2-3 days.
What can I serve with Kallappam? Kallappam is often served with coconut milk or stew.

Serving dishes and utensils

Non-stick Pan - A non-stick pan is ideal for cooking the Kallappam to prevent sticking and ensure even cooking.
Appam Pan - An appam pan, also known as a "chatti," is a traditional pan specifically designed for making appams. It has a concave shape and helps in achieving the perfect shape and texture of Kallappam.
Blender - A blender is necessary to blend the rice, cooked rice, and grated coconut into a smooth paste.
Large Bowl - A large bowl is needed to ferment the batter and provide enough space for it to rise.
Ladle - A ladle is used to pour the batter onto the pan and spread it evenly.
Lid - A lid is crucial for covering the pan while cooking the appams to ensure even cooking and trapping the steam.

Origin stories

Kallappam hails from the southern Indian state of Kerala, a region renowned for its rich culinary traditions and coconut-laden landscapes. This particular dish, a form of fluffy pancake, has been savored across generations, often served for breakfast or supper. Interestingly, the word "Kallappam" translates to "rock cake", owing to its traditional cooking method where it was baked on flat stones or 'kallu'. Today, it is typically cooked in appam pans, but the name and the taste, reminiscent of a bygone era, persist. It's a testament to Kerala's enduring love for food that melds simplicity with flavor, a delightful mix of the past and the present.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.