Kallappam is a fermented rice pancake. Traditionally kallu (toddy) is used for fermenting the batter. It can also be made using yeast.
1 – 1 1/4
Wash and soak the rice for 6 hours.
Prepare the kappi and leave 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 another one minute.
Mix everything and keep aside for 8 – 10 hours to ferment. Then add sugar, salt and stir well. Let it ferment for another 1 – 1 1/2 hours.
Heat a pan and pour a spoonful of batter into it. The batter will spread by itself, no need to spread it. Cook both sides
Serve warm with any veg or nonveg curry of your choice.
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.