Kallappam / Vellayappam Recipe

Kallappam is also known as Veleyappam in some parts of Kerala. This is a traditional Kerala breakfast item. The main ingredient of this appam is Kallu (toddy), which is used as the raising agent and hence the name kallappam. Since toddy is not available here, I made it with yeast. It is very simple and easy to make.

Here is the recipe …

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Kallappam

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Course: Breakfast
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin

Ingredients

  • 2.5 cups Rice powder
  • 2 cups Grated coconut
  • 2.5 tbsp Semolina (rava)
  • 1.5 – 2 cups Water
  • 1/2 tsp Yeast
  • 1/2 tsp Sugar
  • 1/2 tsp Cumin powder
  • 2 tbsp Sugar
  • Salt

Instructions

  • Add 2 cups water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast & sugar. Keep it to rise. Grind the grated coconut with cumin powder and 3/4 cup water.
  • Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well. Add 2 tbsp sugar and stir well. There should not be any lumps. The consistency of the batter should be the same as Idli batter. If the batter turns out to be too thick add a little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and stir well.
  • Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also. Serve hot with stew.

Notes

You can make Vattayappam by steaming left over batter. Add more sugar if required.
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      • hello maria… u hav asked 2 keep it 4 4to 5 hrs for rising… cant v keep 4 mre tim… as i m planning to keep it for 8 hrs…s it k?

        • Hi Priyanka,

          Usually for palappam, it takes around 8-9 hours for the batter to rise. But for kallappam, it usually rises in 3-4 hours, I dont know whether using of fresh coconut has a role in it. Once the batter is risen, its better to keep in fridge. Other wise chelappo athu pulichu pokum.

  • hi maria,
    i tried making appams,..with raw rice,..but batter fell back to it’s original level after rising,..u have any tips.

    • Hi Tara

      I havent tried making appams with raw rice, I make it with rice powder always.

      Regarding the batter rising and falling back to its original level, am not sure about the reason. Anyways, I will ask my mom in law and see. hope she can help with it :)

      Cheers
      Maria

  • Hai..mariaechi….how are you..????

    I hope you dont mind me asking you these silly doubts frequently…

    Could you please tell me which rice flour you used for palappam and kallappam..in malayalam…PLEAAAAAAAAAAAAAAASE…

    Takecare……

    With Smile..
    Nasreen…

    • Hi Nasreen

      Am fine dear. You can ask me your doubts and I dont mind answering it as long as I know the answers :)

      I used nirapara brand appam and idiyappom podi for making palappam and kallappam.

      Cheers
      Maria

  • Hi Maria,

    The recipe looks stunning. Made me nostalgic… I had one small doubt on the Semolina part.. Should we use Roasted Semolina? Appreciate ur response…

    • Thanks Resmi.

      I use Nirapara rava usually and it comes fried. Hence I dont fry it separately.

      Hope it’s clear now…

      Please do let me know your feedback, if you try this.

      All the best!

      Cheers
      Maria

  • Thanks alot Maria… I am gonna try this today. I am keeping my fingers crossed. will update u soon:-)

  • Hi

    This semolina part,if it is not roasted then do we roast it first and then cook it in water over the gas.
    You cook this for how long…please clear till done.should it change color.I am asking in detail because this is the fifth or sixth time i am trying pallappam from different recipes,it doesnt come well.My mix also doesnt rise.So really disappointed.I hope i get this right.One more feedback why dont you start a chaat section…

    • Hi Rekha,

      If you are using unroasted semolina, just roast it on low flame for 4-5 mins, but make sure it doesnt become brown. Once you get that roasted smell, it should be ready.

      When you cook the semolina, it will be like a porridge/kurukku consistency, the semolina will be soft. Btw, this is kallappam recipe, there is another recipe for palappam, if you are looking for that.

      Also make sure that you use new yeast, if the yeast is old, it might not work. Make sure you use only lukewarm water to dissolve yeast, if you use hot water, it will kill the yeast. Also keep the batter in a warm place.

      Hope I’ve cleared your doubts and your appam comes out well.

      All the best!

      Cheers
      Maria

  • Hello Mariye chechi….

    Your reciepe is excellent….today i am going to try it.one small doubt…which yeast we have to use and i want to know whether we can make toddy at home….i mean can we put some yeast and sugar in coconut water and keep aside for 8 to 9 hours, and can we use it for toddy appam…if yes, then do reply…
    regards

    • Hi Tessy,

      Thank you :)

      I use active dried yeast for making appam.

      You can also use coconut water+ yeast+ sugar. Microwave the coconut water for 10 seconds and add the sugar & yeast.

      Hope appam comes out well.

      Cheers
      Maria

  • Hai Maria,

    Again a small (and my usual) doubt; around how many appams I can make with the above mentioned rice powder (2 and a half cup)? Expecting a reply soon!

    Regards,
    Soly

    • Hi Soly,

      You can make around 14 appams, approx, with the above qty. Again it depends on the size of the appam. I’m referring to 14 medium size appams here.

      Cheers
      Maria

      • Thanks a lot Maria for your reply. Tomorrow’s menu – appam & chicken mappas. :-)

        Will update u the result. hope everything goes well. God Bless you! Soly

      • Hai Maria,

        Bravo to you…! Your measurement is perfect! I made triple the quantity you mentioned (got 42 appams). Appam and mappas curry was good.

        Thanks again! Will try your other receipes soon….

        Soly

        • Hi Soly,

          Great to know that appam came out well for you :)

          It’s been sometime that I made kallappam, after seeing your comment I so feel like having it…

          Cheers
          Maria

  • hi maria,

    first of all i want to thank you so much for ur recipies…cos wen i got married i was a student nd wen i came to dubai i dnt knw anythng to cook…even to make rice…one of my friend suggested ur site nd i strtd cooking following ur recipies….to my surprise dishes strtd turning good..
    nd my hubby strtd appreciating..wen i say thnks to him in my mind i jst say”thnks to marias menu”….nw fo each nd every dishes i follow ur site..for paty for vishu sadhya evrthng..wen others apreciate my cooking i am thanking u in my heart……thnks for making me intresrted in cooking ..nd ur simple way of explaining it….nw wen my hubby ask me to cook ny dish i usd to run nd log in to marias menu….u was able to teach me how to cook wat my mother was nt able to do..

    wit love

    vrinda

  • hi maria, do you actually need 2 cups of coconut for 2 and half cups of rice powder? Usual kallappan recipes call for 1:2 proportions for coconut and rice. Help!

    • Hi Lara,

      I usually use this much and I’ve given the measurements based on my cooking, but you can always customise it to suit your requirements :)

      Cheers
      Maria

  • Hey

    Can I make appam with out semolina?I read some where they use grainted cooked rice? Is it possible
    Thanks!

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