Kallappam is a kind of rice pancake traditionally prepared using Toddy/kallu and tastes almost similar to Palappam.Batter is prepared by grinding Rice with coconut,cumin seeds,small onions and garlic.Nowadays people use yeast for fermentation due to the shortage of good toddy.Kallappam looks like Dosa and it's cooked at both sides.
This is a typical Syrian Christian dish.It is one of the breakfast items in Kerala and I made it after a long time since I had a craving for it.Kallappams are often served with non- veg curries such as chicken/mutton/beef curries or a spicy fish curry.
Here goes the recipe.....
- Raw rice/Pachari or roasted rice flour-1cup
- Cooked rice-a handful
- Shallots/small onion-3
- Cumin seeds-1/4tsp
- Yeast-1/2tsp or Toddy-half glass
- Salt-a pinch
- Wash and soak the rice in water for 4-5 hours.
- Combine sugar and yeast in 1/4cup lukewarm water and keep it aside for 10minutes.It will rise to almost the double in size.
- Now grind together all the ingredients except yeast and salt adding very little water to a smooth thin batter.
- Mix in yeast mixture,stir well and allow the batter to ferment for 7-8 hours.
- Just before preparing add a pinch of salt and stir well.
- Heat a tava or a iron pan rub with oil,pour one ladlefull of batter.It'll spread it by itself.no need to use the back of the ladle to spread it.
- Cover the pan with a lid and allow to cook for 1-2 minutes.After 2 minutes,turn the appams and cook the other side too until it is lightly browned.This recipe yields 10-12 Kallappams.
- The batter should be not thick like Idli batter,not too thin also.
- You can use 2tbsp of Rava in 1/4cup water and make a kuruku in a low flame and grind it with rice mixture,instead of cooked rice
- You can use roasted rice flour to make this.You will get fluffy appams.
Serve warm with all types of stew,duck curry or fish mappas,fish molee,Chicken Curry.