How to make Kallappam or Vellayappam?
Kallappam or Vellayappam is one of a breakfast recipe similar to that of Palappam.
Kallappam is a traditional recipe hugely popular among the Christian communities in Kerala. The batter is slightly different from that of Palappam. Instead of yeast, ‘Kallu’ or ‘Toddy’ – a kind of liquor obtained from coconut tree or palm tree is used as the fermenting agent and hence the name ‘Kallappam’. The batter contains the ingredients like cumin seeds, shallots and garlic. Also, the batter prepared for Kallappam is much more thicker than that of Palappam. Curved pan is used for the preparation of Palappam, whereas Kallappam preparations make use of flat dosa pan or tava. The thick round shape of this dish is different from that of the lace bordered shape of Palappam. As in the case of other appam varieties, this breakfast recipe also goes well with different non-veg dishes like chicken stew, spicy chicken curry, beef curry etc. Let’s have a look at the list of ingredients used for this recipe and the method of preparations.
Ingredients used for making Kallappam or Vellayappam
- 1 cup of raw rice/Pachari
- 2-3 tablespoon of cooked rice/Choru
- 1/2 cup of freshly grated coconut
- 1/4 cup of toddy/Kallu
- 1/2 teaspoon cumin seeds/Jeera/Jeerakam
- 2-3 garlic flakes
- 2-3 shallots
- Sugar for the taste
- Salt as per the requirement
Good quality spices, dry fruits, nuts varieties, jackfruit products etc are available for sale on natureloc.com
Method of preparation of Kallappam or Vellayappam
- Wash the raw rice or Pachari in clean water and soak it for 6-7 hours.
- Drain the rice and grind this in a grinder or a mixer along with all other ingredients to form a smooth batter.
- Keep this batter overnight or for 7-8 hours for fermentation.
- Heat a flat dosa pan or tava on a low-medium flame and grease it with a thin film of coconut oil or sesame oil/Nallenna.
- Pour one full ladle/tavi of batter and spread it with the back of the ladle to form a thick circular shape.
- Once the bottom side is cooked to a light golden colour, flip it over so that the other side also gets cooked.
- When it’s ready, take it off from the pan.
- Serve it with vegetable stew, chicken stew, spicy chicken curry, beef curry, fish molee, beef fry or egg roast.