Kallappam (Kerala Breakfast Cuisine)


Raw rice: 2 Cups

Shallots: 3

Garlic: 2

Cumin: ½ tsp

Grated Coconut: 1 Cup

Sugar: 2 tbsp

Salt: 1 tsp

Yeast: ¼ tsp

Method to Prepare

Step 1: Wash and soak the raw rice for 5 to 6 hours

Step 2: Take 1½ tbps of the soaked rice and grind it coarsely. Pour this into a sauce pan, along with 1½ cups of water and cook it over low flame, stirring continuously till it boils. Keep this aside to cool completely

Step 3: Grind the remaining rice with the coconut, shallots, garlic, cumin, sugar and salt into a fine paste

Step 4: Now add the yeast and the cooled rice porridge to this and grind it for half a minute

Step 5: Pour this batter into a large vessel. Add water if required. The consistency should be that of the idly batter or the pancake batter

Step 6: Keep it aside to ferment for 8 to 10 hours

Step 7: Keep a tawa or pan on medium heat. When it is hot, lightly oil it and pour ½ cup of the batter and cover it with a lid for 1 minute. No need to spread it

Step 8: After 1 minute or when the edges have firmed flip it over and cook for 1 more minute till its done

Step 9: Serve with any veg or non-veg gravy dish

Notes: the cooking is similar to that of pancakes. You can also add milk to the batter, instead of water to make it into the right consistency.



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