Kallappam is a soft, delicious pancake made with coconut and fermented rice. Toddy is added to carry out the fermentation process. It is a traditional breakfast dish of Kerala, usually served with Vegetable kurma, stew or green peas curry.


  • 1 1/2 cups plain rice, washed and soaked for 3 hours
  • 3/4 cup grated coconut
  • 1/4 cup toddy
  • 1/2 teaspoon cumin seeds
  • 2 -3 shallots
  • 2 tablespoons cooked rice
  • salt to taste
  • 1/2 teaspoon sugar


  1. To make toddy, pour coconut water and sugar in a clean dry bottle and shake well. Leave it undisturbed for 24 hours.
  2. Grind soaked rice, grated coconut, cumin seeds, cooked rice, shallots and the toddy to a smooth batter. Add salt and ferment for 6 hours.
  3. Pour a ladle of batter on a heated non-stick pan, cover it with a lid and cook for about a minute.
  4. Serve warm Kallappams with vegetable stew or kurma.

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