Chapathi
Chappathi, also known as chapati or roti, is a traditional Indian flatbread made from whole wheat flour and water, kneaded into a soft dough and cooked on a flat griddle. Though commonly associated with North Indian cuisine, chappathi has become a staple across South Indian households, particularly in Kerala, Tamil Nadu, and Karnataka, where it…
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Idiappam, also known as string hoppers, is a traditional South Indian and Sri Lankan dish made from rice flour dough pressed into fine noodles and steamed. It holds a special place in the culinary traditions of Kerala and Tamil Nadu, where it is often served as a breakfast or dinner staple. The dough is prepared…
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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…
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Add to Cart Kerala Paratha
Kerala Paratha, also known as Malabar Parotta, is a layered flatbread from the Malabar region of Kerala, famous for its soft, flaky texture and golden, pan-fried surface. Traditionally made with maida (refined wheat flour), oil, and water, the dough is kneaded extensively, rolled into thin layers, and coiled before being cooked on a hot tawa…