Kerala Style Palappam | Traditional Palappam


Kerala Style Palappam is a traditional styled lacy and fluffy pancake prepared from fermented rice and coconut batter. Crispy and thin around the edges with a fluffy and soft centre, Kerala Style Palappam tastes delicious when paired with a creamy chicken stew or a hearty vegetable stew for a vegetarian. No Christmas Day is ever complete without Kerala Style Palappam. This is a gluten free and vegan breakfast dish. Kerala Style Palappam is one of the favorite breakfast dishes in Kerala Cuisine and is very commonly served for festive occasions and functions too. Traditional Palappam was fermented with an alcoholic drink called toddy or ‘kallu’ in Malayalam. Toddy is extracted from palm flower or coconut flower. Nowadays times have changed and toddy is not available everywhere. Now fermenting with yeast has emerged as the optional measure. Both instant yeast and dry active yeast acts as a good fermenting agent and is available worldwide.

However, there is a fundamental flavor difference between Traditional Palappam using toddy and those made with yeast. In my opinion, Traditional Palappam tastes superior compared to ones made with yeast. I personally love that traditional toddy flavor. Another point to consider is, while using instant yeast it can be added straight to the batter. Dry active yeast should be activated in luke warm water and then added to batter later. Another uniqueness of soft and spongy Kerala Style Palappam is that I have extracted and used thick coconut milk instead of grated coconut. If the batter too thick after grinding, add some thin coconut milk to loosen out the batter. These mildly sweetened Traditional Palappams taste awesome when served with a dish on side. You can discover a well detailed Kerala Style Palappam here that can be easily prepared at home. Enjoy the dish with your family.


Kerala Style Palappam | Traditional Palappam

Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 5 people



  • Grind together raw rice, cooked rice, thick coconut milk, coconut water, yeast and sugar to a smooth batter like dosa consistency.
  • :- If the batter is too thick, add thin coconut milk.
  • Keep the batter to rise for 5 - 8 hrs according to the temperature.
  • Half hour before making appams, add salt and stir well.
  • Heat a non-stick appachatti.
  • Pour one big ladle full of the batter, swirl the pan and close with lid.
  • When the steam starts coming out, open the lid and take out the appam.
  • Repeat the process for the rest of the batter.


You can visit this link Kerala Style Chicken Stew With Video. You can also visit this link Mixed Vegetable Kurma.
Tried this recipe?Let us know how it was!

Response (7)
  1. j
    jaya October 23, 2007

    Wow! It seems very easy. I`m gonna try this on weekend.Thnx.

  2. s
    sunitha November 13, 2007

    This recipe looks good, i will try. But not sure i have
    to use the fresh coconut extract or the nestle coconut
    milk powder. Can u explain?

  3. s
    shuja November 14, 2007

    Thanks Sunitha.The best result comes when you use fresh coconut milk. Tender the coconut better the result.Otherwise you can use the coconut milk powder.

  4. R
    Reena October 23, 2007

    I made this and it came out well.The appams are soft and fluffy.The texture is also good.

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