Sunday, October 2, 2011

Kallappam



INGREDIENTS:
  • Raw rice soaked in water for 6 hrs – 2 cups
  • Cooked rice – 1 cup
  • Grated Coconut – 3/4 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).
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 by adding very little water to a smooth paste.

  • Now mix in yeast mixture,stir well and allow it to ferment for 8-10 hrs. The batter would have fermented to almost double size after 6 - 8 hrs. Take it out.
  • Just before preparing add a pinch of salt and stir well.The batter should be similar to the consistency of iddli batter.
  • Heat a non-stick pan or tawa. Apply a little oil on the tawa (you do not need to apply oil if you are using a non-stick pan). 
  • Pour a small ladle full of batter into the tawa. The batter will spread by itself.
  • Flip over to the other side after a minute or two. 
  • Cook until it turns light brown. Serve hot with veg kurma/ chicken/meat stew, green peas curry etc.

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