Kallappam is one of the breakfast items in Kerala and it is one of my favourites. When I was staying in Bangalore, my next door aunty used to share their favourite breakfast, Kallappam and vegetable stew, with me and it became one of my favourites too. I tried many times to prepare this and every time my hand got burnt. At last, I managed to make it a success.  It looks like Dosa and tastes like Appam but flavoured.

Ingredients:

  1. Idly rice – 2 cups (Doppi rice)
  2. Cooked rice – 1 cup (used cooked boiled rice)
  3. Coconut grated – 3/4 cup (not so dried, Pachcha Thenga)
  4. Yeast – 1/2 tspSugar – 1 tsp
  5. Salt to taste
  6. Coconut grated – 1/2 cup
  7. Small onion – 3-4
  8. Cumin – a pinch, to flavour
  9. Cold water to grind the ingredients

Method of Preparation:

  • Wash and soak rice in enough water for 7-8 hours
  • Grind coconut with little cold water, add rice, yeast, sugar and salt to it and grind with enough water
  • Add cooked rice and grind to a smooth batter (idly batter consistency is required)
  • Cover and keep aside for fermentation (7-8 hrs)
  • Before making Kallappam, coarsely grind grated coconut, small onions and cumin seeds and add to the batter
  • Mix well and keep aside for 15 mins
  • Heat a dosa griddle or a tawa, smear little oil and pour a ladle (medium) full of batter on the taw
  • Don’t spread the batter, it will spread by itself
  • When the bubbles stop bursting on the batter, flip it over and cook until it turns light brown for a minute or two
  • Repeat the process until the batter is over Keep flame at medium heat through out

Serve it with any spicy curry like vegetable Kurma, beef curry, chicken curry, or anything of your choice

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