Kallappam

Kallu means Toddy in Malayalam,and Kallapam is a kind of rice pancake ,traditionally prepared using ‘Kallu’ and tastes almost similar to lacy edged Palappam.As toddy is not readily available nowadays,its closest substitute yeast is used instead.This can be taken with any type of stew or spicy veg/non-veg curries.

Kallappam served with Chicken Curry

Here goes my Amma’s recipe for Kallappam..

Ingredients:-

Raw rice soaked in water for 6 hrs – 2 cups
Cooked rice – 1 cup
Grated Coconut – 1 cup
Cumin seeds – 1/2 tsp
Shallots – 5 (Optional)
Yeast – 1/2 tsp or Toddy – 1/2 glass
Sugar – 2 tsp (You can add more if you like it to be more sweet,But adding too much of sugar can cause the appams to stick to the pan)
Salt – a pinch(just to adjust the sweetness of the batter..use it accordingly)
Method:-

Combine sugar and yeast in 1/4 cup of luke warm water and keep it aside for 5-10 mts.It’ll rise to almost double in size.Now grind together all the above ingredients except salt and yeast adding very little water to a smooth paste.Mix in yeast mixture,stir well and allow it to ferment for 8-10 hrs.Here I always keep it in an electric oven,after heating it for 15-20 seconds.

Just before preparing add a pinch of salt and stir well.The batter should be similar to the consistency of iddli batter.

Heat the tawa/pan and apply 1/2 tsp of oil,just like you do for preparing dosa.Pour a ladlefull of batter into the tawa.It’ll spread by itself,no need to use the ladle bottom to spread it.

Close the pan with a lid and allow it to cook inside.

After 1 or 2 minutes,turn the appams and cook the other side too until it is lightly browned.

Always cover it with the lid.Serve hot .