Kallappam

Description

Kallappam is a traditional fermented rice pancake from Kerala, commonly prepared by the Syrian Christian community and served during festive breakfasts and family gatherings. The name “kallappam” comes from the word “kallu,” referring to toddy—naturally fermented palm sap—which was originally used as a leavening agent. Today, yeast or fermented coconut water is often used as a substitute.

Made from a batter of raw rice, cooked rice, coconut, cumin, and shallots, kallappam is fermented and poured thick onto a hot griddle, forming soft, spongy pancakes with slightly crisp edges. Mildly sweet and aromatic, kallappam pairs well with meat curries like chicken stew, mutton curry, or spicy fish preparations.

Kallappam continues to be a cherished part of breakfast tables in central Kerala districts like Kottayam, Pathanamthitta, and Alappuzha, and is also enjoyed by Malayali communities in cities such as Scarborough, Calgary, and Mississauga.