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Soft, fluffy rice pancakes from Kerala with a delicate sweetness from coconut and a unique flavor from cumin and shallots. This fermented delicacy is a classic breakfast, perfect with vegetable stew or egg curry.
Soak the Rice
Prepare and Grind the Batter
Ferment the Batter
Soft, fluffy rice pancakes from Kerala with a delicate sweetness from coconut and a unique flavor from cumin and shallots. This fermented delicacy is a classic breakfast, perfect with vegetable stew or egg curry.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 424.39 calories per serving with 6.99g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Cook the Kallappams
For the most authentic flavor, replace the yeast and some of the water with 1/4 cup of fresh toddy ('kallu'). This is the traditional leavening agent that gives the dish its name.
Replace the white sugar with an equal amount of powdered jaggery for a more complex, earthy sweetness. You can also add 1/4 teaspoon of cardamom powder for extra aroma.
Reduce the sugar to 1 teaspoon. Add 1 finely chopped green chili and 1 teaspoon of chopped cilantro to the batter just before cooking for a savory twist.
The fermentation process involved in making the batter encourages the growth of beneficial probiotics, which aid in digestion and promote a healthy gut microbiome.
Made from rice, Kallappam is a rich source of complex carbohydrates, providing a steady supply of energy to keep you active throughout the morning.
This recipe is made entirely from rice and coconut, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Kallappam is thicker, softer, and spongier, made without swirling the batter, and often contains shallots and cumin. Palappam (or Appam) is thinner and crispier at the edges with a soft center, made by swirling the batter in a special pan, and typically does not contain shallots or cumin.
There could be several reasons: the yeast was old or inactive, the water used was too hot (which kills yeast) or too cold, or the environment was too cold. Ensure your yeast is fresh and you place the batter in a consistently warm spot.
Yes, Kallappam is a relatively healthy breakfast option. It is steamed/pan-cooked with minimal oil, fermented (which is good for gut health), and is naturally gluten-free and vegan. It provides a good source of carbohydrates for energy.
One serving of two Kallappams (approximately 175g) contains around 300-350 calories, primarily from carbohydrates from the rice and healthy fats from the coconut.
Cooked rice is essential for achieving the signature soft and spongy texture of Kallappam. You can substitute it with 1/4 cup of soaked and drained flattened rice (poha), but the texture might be slightly different.
Store leftover Kallappams in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes or warming them on a pan until soft.
This recipe goes great with these complete meals
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