Atlappam, is a beloved South Indian street food that’s reserved for the early morning hours of Sunday. This thick, golden pancake is made from rice flour, semolina, coconut milk, and jaggery, giving it a soft yet slightly crispy texture. Cooked in a clay pot or non-stick pan, it’s enriched with turmeric, raisins, and cashews, making it the perfect sweet yet hearty breakfast.
How to Make Atlappam
Imagine waking up on a Sunday morning to the aroma of coconut and jaggery caramelizing in a warm clay pot. This pancake is thick, almost like a deep-dish treat, crispy on the outside, soft in the middle, and packed with subtle sweetness.
First, we whisk together rice flour, semolina, and a touch of turmeric for that golden hue. Jaggery melts into the coconut milk, creating a deep, molasses-like sweetness. The batter comes together with raisins and chopped cashews for added texture. Once poured into a pan with sizzling ghee, it’s covered to gently steam, allowing all those flavors to meld into one delicious, spongy creation.
The result? A pancake so rich and comforting, you might just start reserving your Sundays for this tradition.
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Atlappam
Ingredients
- 1 cup rice flour
- ½ cup semolina
- ½ tsp turmeric
- ¼ cup jaggery or brown sugar
- 2 tbsp chopped cashews
- 2 tbsp raisins
- 1 cup coconut milk
- Ghee
Instructions
- In a mixing bowl, combine rice flour, semolina, turmeric, and jaggery.1 cup rice flour, ½ cup semolina, ¼ cup jaggery, ½ tsp turmeric
- Gradually pour in the coconut milk while stirring to form a thick batter.1 cup coconut milk
- Stir in the chopped cashews and raisins.2 tbsp chopped cashews, 2 tbsp raisins
- Heat a clay pot or non-stick pan over low heat and add a little ghee.Ghee
- Pour in the batter and cover the pan with a lid to create a steaming effect.
- Cook for 5-10 minutes until firm and golden brown on the bottom.
- Remove from heat, slice, and serve warm.
