Kallappam/palappam/ laced rice and coconut pancake

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
Raw rice: 2 cups

Cooked rice: 1 cup

Grated coconut: 1 cup

Cumin seeds: ½ teaspoon

Red onion: 1 tablespoon

Yeast: ¼ teaspoon

Salt: ¼ teaspoon

Sugar: 1 teaspoon

Coconut water: 1 cup

Water: 3 tablespoon + 4 cup water for soaking the rice

Soak the raw rice for 6 hours or overnight


  • In a small bowl add 2 tablespoon of luke warm water, sugar and yeast set aside.
  • Grind all ingredients expect salt, sugar and yeast into a fine paste. To this add yeast sugar mixture and set aside for fermentation about 8 hours.
  • When you are ready to make the kallappam add salt and set aside for 5 minutes. Heat a griddle or skillet over medium low heat until a drop of water sizzles when added.
  • Then add or brush the skillet with one teaspoon oil to prevent pancakes from sticking to the bottom. Using a ladle pour the batter into the pan.
  • Cook the pancakes on 1 side until they are set by covering with lid, after 1 ½ minutes flip the pancakes and cook until golden on both sides it takes another 1 ½ minutes.
  • Transfer pancakes to a plate while you make the rest.


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