Filed under Vegetarian
3.9, 33 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.9, 33 reviews

Posted by
Posted on 15, Dec 2012
Serving 4-5 people
Ready in 20-30 minutes
Post Views 8.5 K views
Post Rating 3.91 out of 5 , from 33 reviews

For the batter:

  • Raw rice – 2 cup
  • Cooked rice – 1 cup
  • Grated coconut - ¾ cup
  • Salt to taste
  • Water as required

For coconut paste:

  • Grated coconut - ¼ cup
  • Cumin seeds – ½ Teaspoon
  • Red Pearl Onions – 2 Nos, small sized

For Yeast mixture:

  • Yeast - ½ Teaspoon
  • Sugar- 1 Tablespoon
  • Lukewarm water - ¼ cup

Initial Preparation:

  1. Wash and soak the raw rice in water for 6 - 8 hours. Drain the water completely and set aside.
  2. In a bowl, add in the ingredients listed in 'For Yeast mixture' and set aside for 10 minutes.

Batter Preparation:

  1. Grind the soaked rice along with little water. Once it is coarsely ground, add in the cooked rice, ¾ cup of grated coconut and grind everything together to make a very smooth paste, add little water if necessary.
  2. Transfer it to a large bowl. Add in the yeast syrup, mix well and allow it to ferment for 6 - 8 hrs.
  3. Just before preparing the appams, coarsely grind together ¼ cup of grated coconut, pearl onions and cumin seeds.
  4. Add the crushed coconut-cumin mixture and enough salt to the batter and mix well.

Making Kallappam:

  1. Heat a pan on low-medium flame. If you are using iron skillet, rub some oil on it.
  2. Pour a ladle full of batter into the tawa. Don't spread. The batter will spread by itself.
  3. Flip over to the other side after a minute or two and fry until it turns light brown.
  4. Serve hot.


  • You can use ½ cup of toddy instead of yeast-sugar syrup.
  • If the batter is very thick you can add either milk or coconut milk or even water. The consistency of the batter should be similar to that of an idli batter.
3.9, 33 reviews

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