Kallappam is a typical Kerala breakfast made with fermented rice batter and it looks similar to a pancake. Traditionally, Toddy (Kallu) was used to ferment the rice batter and hence the name "Kallappam". But now a days, yeast is used as an alternative. Also, shallots and cumins seeds are added while making the batter, which is not usually used in other varieties of Appam. When it comes to the taste,I swear, this is fantabulous. These can be served with Stew, Kadala Curry or any non-vegetarian dish.
So are you ready to go traditional with Kallappams...?! :)
Ingredients
1. Raw Rice - 1 cup
2. Parboiled Rice - 1/2 cup
3. Grated Coconut - 1 cup
4. Shallots - 4-5 small sized
5. Cumin Seeds - 1/4 tsp
6. Sugar - 2 tsp
7. Salt - As per taste
8. Toddy/Kallu - 1/2 cup
9. Water - To soak raw rice
Method
1. Soak raw rice in water for 6 to 8 hrs.
2. Grind the ingredients from 1 to 6 to form a batter similar to Idli batter. Do not grind it too fine.
3. Add toddy, a pinch of salt and stir. Cover it and allow it to ferment for 8 to 10 hrs. The batter becomes double it's size when fermented. If toddy is not available, see the note below.
4. Heat non-stick pan or tawa. Pour a ladle full of batter. Do not spread much.
5. Flip over to the other side after 2 to 3 minutes. Cook till lightly browned.
6. Similarly make more Kallappams. Serve hot with curry.
Note: If toddy is not available, you can use yeast. For that, combine 1/2 tsp of yeast,1 tsp of sugar in 1/2 cup of lukewarm water. Keep it aside for 5 to 10 minutes. Add this mixture instead of toddy.
We had it with Naadan beef fry and Beef curry. And, the plates became empty very fast..! :) I will share those recipes too.
Click here for Kerala Style Beef Fry / Naadan Beef Fry recipe.
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