Kallappam
Traditional fermented rice pancakes flavored with cumin and coconut.
About this dish
Kallappam is a traditional fermented rice pancake from the Christian community of Kerala, distinct from Palappam by its inclusion of cumin and shallots in the batter. Historically, 'Kallu' (toddy or palm wine) was used as the fermenting agent, giving it a unique tangy kick and soft, dense texture. It is a staple at breakfast and weddings, often cooked on a flat griddle rather than the curved 'appa-chatti'.
Ingredients
Batter Base
- 2 cups Raw white rice (Sona Masuri or Ponni), soaked for 5 hours
- 1 cup Freshly grated coconut
- 1/2 cup Cooked rice (room temperature)
- 1/2 tsp Active dry yeast (or 1/4 cup fresh Toddy)
- 2 tbsp Sugar
- 1/2 tsp Salt
Flavor Aromatics
- 1/2 tsp Cumin seeds
- 3 small Shallots, peeled
- Water as needed for grinding
Method
- 1
Prepare the yeast
If using dry yeast, dissolve it in 1/4 cup of lukewarm water with 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- 2
Grind the rice
Drain the soaked rice and place it in a heavy-duty blender. Add the cooked rice and grated coconut. Grind with minimal water to a smooth, thick paste; the cooked rice acts as a softening agent for the final texture.
- 3
Add aromatics
Add the cumin seeds and shallots to the blender in the final 30 seconds of grinding. You want them incorporated but not pulverized into total invisibility, as they provide the signature Kallappam aroma.
- 4
Fermentation
Transfer the batter to a large bowl, add the yeast mixture, and stir well. The bowl should be large enough to allow the batter to double in volume. Cover and leave in a warm, dark place for 6-8 hours or overnight.
- 5
Final seasoning
Once the batter has risen and smells slightly fermented/yeasty, add salt and the remaining sugar. Gently fold the batter; do not over-mix or you will lose the air bubbles that make the pancakes fluffy.
- 6
Heat the griddle
Heat a flat non-stick or cast iron tawa on medium heat. Lightly grease with a drop of coconut oil using a piece of folded paper towel. The pan is ready when a drop of water sizzles and evaporates immediately.
- 7
Pour the batter
Pour a large ladleful of batter onto the center of the tawa. Unlike a dosa, do not spread it thin. Let it naturally spread into a thick circle about 5-6 inches in diameter.
- 8
Cook with steam
Cover the pan with a lid. Cook on medium-low heat for 2-3 minutes. The steam trapped under the lid cooks the top of the appam while the bottom turns a light golden brown.
- 9
Flip and finish
Kallappams are traditionally flipped, unlike Palappams. Remove the lid, flip carefully, and cook the other side for 1 minute. The result should be soft, spongy, and dotted with tiny holes.
Notes & variations
- In cold climates, place the batter inside an oven with the light turned on to ensure proper fermentation.
- If using fresh toddy, omit the yeast and reduce the water used for grinding.
- The batter should be thicker than dosa batter but thinner than idli batter.
- Leftover batter can be refrigerated for up to 2 days, but fermentation will continue slowly.
Serve with
Perfectly paired with Kerala Vegetable Stew or a spicy Chicken Mappas.
Cook's note
Adding a few shallots to the batter is the secret to the authentic 'church-style' Kallappam flavor.