Discover the magic of Kerala mornings with our traditional Kalappam, also lovingly known as vellayappam. This irresistible, soft, and lacy rice pancake is a delightful variation popular along the Malabar coast. Made from a simple blend of rice, coconut, and just a hint of yeast, Kalappam boasts a delicate spongy center and crisp, golden edges, resembling its close cousin, classic appam. Steamed to perfection on a greased griddle, each bite melts in your mouth, making it a comforting breakfast or a perfect side for spicy vegetable stew or coconut-based curries.
Unlike typical dosa batters, this recipe uses only rice and coconut, with beaten rice (poha) for extra fluffiness. The yeast ferments the batter overnight, transforming simple ingredients into a cloud-like pancake, ready to be enjoyed with coconut chutney or curry of your choice. Whether served at a festive family brunch or as an everyday breakfast treat, this classic vellayappam brings the authentic flavors of Kerala to your plate, promising warmth and satisfaction in every bite.
Kerala Style Kalappam: Soft Vellayappam Breakfast Recipe
Print RecipeIngredients
- 1 cup idli rice
- 1/4 cup poha (thick flattened rice)
- 1 cup grated coconut
- 1 tbsp sugar
- 1 tsp dry yeast
- 1/2 tsp salt
Instructions
Rinse idli rice and poha, then soak them in plenty of water for 4 to 5 hours.
Drain the soaked rice and poha, and place in a blender with grated coconut. Blend into a smooth, slightly runny batter, adding water as needed.
Transfer batter to a large bowl. Sprinkle in sugar and dry yeast, mixing until fully combined. (Activate yeast according to package directions, if needed).
Cover the bowl and leave the batter to ferment in a warm place for about 8 hours or overnight, until bubbly and risen.
Once fermented, gently mix the batter. It should have a flowing, pourable consistency. Stir in salt evenly.
Preheat a nonstick or cast iron griddle. When hot, pour a ladleful of batter in the center and swirl gently into a thick, round pancake.
Cover the griddle and steam-cook the vellayappam on medium heat until the bottom is golden and the surface is set (about 2-3 minutes). No need to flip.
Lift off the pan and serve hot with your favorite chutneys or vegetable stew.
Notes
Tips:
Idli rice is ideal for the best texture, but you can substitute with sona masuri or ponni rice., If you want to avoid yeast, try a splash of baking soda or natural toddy for fermentation., For softer vellayappam, don’t skip the poha, but you can omit if unavailable., Ensure the batter is thinner than regular dosa batter for soft, lacy edges., Let the batter ferment in a warm place to help it rise and develop flavor.