Easy Kallappams
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 4 servings
- 1 ½ Rice flour
- 1 cup Maida refined flour
- 1 glass Fresh toddy
- 1 tbsp Sugar
- Salt, to taste
- 1 nos Coconut
Preparation
Step 1
Sieve the two flours together.
Step 2
Add salt and sugar.
Step 3
Add toddy and make it into a thick batter and set aside for 6 - 8 hrs.
Step 4
Add coconut milk to get the consistency of pouring batter.
Step 5
Place a griddle over a slow fire.
Step 6
Grease the pan lightly with gingelly oil or melted butter.
Step 7
Pour a spoonful of the batter.
Step 8
Get the pan with both hands and give it a circular twist so that about half an inch more of the pan is thinly coated with the batter, which, when the kallappam is cooked, forms the crisp brown border.
Step 9
Cover with a tight-fitting lid and cook till done.
Step 10
Goes well with mutton or chicken curry.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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