Kallappam

Filed under Vegetarian
Author:       Posted on,  15, Dec 2012        23.1 K  views.
  22
3.9/5 ( 35 votes )
  • Author
  • Posted on 15, Dec 2012
  • Views 23.1 K
  • Difficulty -
  • Yields 4-5 servings
  • Prep Time -
  • Cooking Time -
  • Total Time 20-30 minutes
Yields 4-5 servings
Difficulty -
Prep Time -
Cooking Time -
Total Time 20-30 mins

   Happy Diwali   

Ingredients:

For the batter:

  • Raw rice – 2 cup
  • Cooked rice – 1 cup
  • Grated coconut - ¾ cup
  • Salt to taste
  • Water as required

For coconut paste:

  • Grated coconut - ¼ cup
  • Cumin seeds – ½ Teaspoon
  • Red Pearl Onions – 2 Nos, small sized

For Yeast mixture:

  • Yeast - ½ Teaspoon
  • Sugar- 1 Tablespoon
  • Lukewarm water - ¼ cup
Instructions:

Initial Preparation:

  1. Wash and soak the raw rice in water for 6 - 8 hours. Drain the water completely and set aside.
  2. In a bowl, add in the ingredients listed in 'For Yeast mixture' and set aside for 10 minutes.

Batter Preparation:

  1. Grind the soaked rice along with little water. Once it is coarsely ground, add in the cooked rice, ¾ cup of grated coconut and grind everything together to make a very smooth paste, add little water if necessary.
  2. Transfer it to a large bowl. Add in the yeast syrup, mix well and allow it to ferment for 6 - 8 hrs.
  3. Just before preparing the appams, coarsely grind together ¼ cup of grated coconut, pearl onions and cumin seeds.
  4. Add the crushed coconut-cumin mixture and enough salt to the batter and mix well.

Making Kallappam:

  1. Heat a pan on low-medium flame. If you are using iron skillet, rub some oil on it.
  2. Pour a ladle full of batter into the tawa. Don't spread. The batter will spread by itself.
  3. Flip over to the other side after a minute or two and fry until it turns light brown.
  4. Serve hot.

Note:

  • You can use ½ cup of toddy instead of yeast-sugar syrup.
  • If the batter is very thick you can add either milk or coconut milk or even water. The consistency of the batter should be similar to that of an idli batter.
Mark your love:
Rating:
  22
3.9/5 - (35 votes)
Food type: 
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Comments

2 Responses so far.

  1. Smitha says:

    Jicky .. Thanks for sharing the recipe. I got a great review from my friend s for this appam. I think the highlight of this appam is very soft. FYI.. I was using Basmathi rice to make this including the cooked rice.

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