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


  • 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


  • 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.


You can make Vattayappam by steaming left over batter. Add more sugar if required.
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