Kallappam is a fermented rice pancake. Traditionally kallu (toddy) is used for fermenting the batter. It can also be made using yeast.
| Servings |
servings
|
Ingredients
- 2 cups Raw rice
- 1 cup Coconut grated
- 3/4 teaspoon Cumin seed
- 6 numbers Shallot chopped
- 2 teaspoons Garlic chopped
- 1 - 1 1/4 cup Cold water
- 1/4 teaspoon Instant yeast
- Sugar to taste
- Salt to taste
For Kappi
- 2 tablespoons Fine rice flour roasted
- 1 cup Water
- 1 teaspoon Sugar
Ingredients
For Kappi
|
|
Instructions
- Wash and soak the rice for 6 hours.
- Prepare the kappi and leave it aside to cool.
- Grind soaked rice to a smooth paste by adding cold water. Coarsely grind the grated coconut, kappi, cumin seed, shallot, and garlic. Add yeast and grind for a minute.
- Mix everything and keep aside for 6 - 8 hours to ferment. Then add sugar and salt, stir well. Let it ferment for another 1 hour.
- Heat a pan and pour a spoonful of batter into it. The batter will spread by itself, no need to spread it. Cover and cook both sides.
- Serve warm with any veg or non veg curry of your choice.
For Kappi
- In a pan, add rice flour, water, and sugar, bring to boil. Stir continuously at low heat until you get a thick paste.
- NOTE - I used idli rice in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
Mine too…☺
My fav.. 🙂