Homemade Cooking Recipes and Cooking Tips


Kallappam | Vellayappam


Kallappam is one of the most common breakfast in Kerala. The preparation of kallappam is similar to hoppers or paalappam. Kallappam is also called as vellayappam in some places. The name kallappam had come to this dish as we were using toddy (in malayalam, kallu) in this recipe for fermentation.

Toddy is not accessible in all places. Hence, the use of toddy in appam slowly got replaced by yeast. But there are also places and people who uses toddy instead of yeast. I actually use yeast for fermentation as it is easily available in markets.

The recipe of paalappam is already mentioned in our website earlier. You can search in the search option provided in the home page. The main difference is the addition of cumin seeds, shallots and garlic pods while grinding the grated coconut. Paalappam is made in paalappam chatty, whereas kallappam is made in a pan or tawa.

The batter of kallappam should be similar to idli batter. If the batter consistency is too thick, you can loosen it by adding milk or coconut milk or water before spreading on the tawa. Vegetable stew, Vegetables khorma, Non- Vegetarian curries goes well with kallappam. You can prepare your favourite curry along with kallappam for breakfast.

Fermentation time should be minimum of 6 hours. You can see bubbles have formed above the fermented batter. Use a ladle and spread this bubbled batter to a hot tawa. After 2 minutes, flip the appam and cook other side also. Serve this soft and tender appam with delicious stew for breakfast!

Ingredients :

1. Raw rice – 3 cups

2. Grated coconut – 1 cup

3. Boiled Rice – 1 cup

4. Garlic – 2 pods

5. Shallots – 3 to 5 numbers

6. Cumin seeds – 1/4 teaspoon

7. Yeast – 1 teaspoon

8. Sugar – 2 teaspoon

9. Salt – 1 teaspoon

10. Semolina – 3 teaspoon

11. Water – as required

Method of Preparation :

1. Soak raw rice in water for 6 to 7 hours.

2. After 6 hours, grind the raw rice to a thick flowing batter.

3. Transfer the batter to another vessel.

4. Now grind together ingredients 2 to 6 by adding 3 tablespoon of water. Make sure you get a thick batter and transfer it to the vessel.

5. Now boil 3 tablespoon of semolina with 1 cup of water.

6. Stir it continuously to avoid the formation of lumps.

7. Turn off the flame when the texture of semolina turns to a thicker batter.

8. Once cooled, transfer the semolina batter also to the vessel.

9. Add salt, sugar and yeast and mix the batter properly.

10. Allow the batter to ferment in a warm place overnight.

11. Once fermented, heat a tawa, smear little oil and add one ladleful of batter. Do not spread the batter as it will spread by itself.

12. Close appam using a lid and cook on medium flame.

13. You can see tiny holes on the appam.

14. When one side of appam turns golden brown in colour, flip it and cook other side also.

15. Our hot kallappam is ready to serve.

16. You can enjoy kallappam with your favourite stews or khormas.

Youtube link :



Paalappam or Hoppers is one of the popular breakfast items of Kerala. Traditionally, ground rice was fermented using toddy,but nowadays yeast is mainly used for fermentation. Appam goes with all types of stews, egg curry, black chickpeas curry, etc. Here is the recipe of Paalappam which is very soft and delicious. I personally prefer appam as breakfast for all the occasions in my home. Please do try out the recipe for your breakfast also.


  • Raw rice – 2 cup
  • Grated coconut- 1 1/2 cup
  • Boiled rice – 1 1/2 cup
  • Sugar – 2 tbsp
  • Salt – 1/2 tspn
  • Yeast – 1 tspn
  • Semolina/Rava – 2 tbsp

Method of preparation:

  • Wash and soak the Raw rice for 3 hours
  • After 3 hours,add enough water and grind the raw rice to a fine batter
  • Transfer the batter to a large bowl
  • Grind Boiled rice and coconut also along with some water
  • Add it to the batter
  • Take a pan,add 2 tbsp of rava to 1/4 cup of water and boil.This is called kappi.
  • Stir the kappi continuously in low flame until it thickens
  • After the kappi gets cooled,add it to the batter bowl
  • Then add salt,sugar and yeast to it
  • Mix everything using a spoon
  • The consistency should be thinner than dosa batter,so add water accordingly
  • Close the bowl with a lid overnight,so that the batter rises
  • Once the batter is rised,take a nonstick appam pan and heat it
  • Add 1 ladle of batter in the centre and rotate the pan by holding both sides
  • In medium flame,close the lid for 1 minute
  • Appam is ready
  • Taste the appam and add extra sugar/salt as per your taste
  • Similarly,make the remaining Paalappams.
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