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Main Course

Kallappam

A favorite in God's Own Country. It is a tasty rice pancake that goes well with any curry side dish of your choice. Traditionally, Kallappam was prepared by fermenting the batter using toddy or 'kallu'.

Ingredientsfor 4 servings

1 kg Raw Rice
3 nos Coconuts
1 tsp Cumin seeds (Jeerakam)
1 glass Toddy
¼ cup Sugar
Salt, to taste

Preparation

Step 1
For preparing the traditional styled and delicious dish, first grind the grated coconuts and cumin seeds together to a coarse paste and mix with rice powder and sugar. Unroasted rice powder is preferred for preparing appam. If unroasted rice powder not available, you can go for roasted rice powder. Grated coconuts should not be ground to a fine paste. Otherwise the quality of appam should be at risk.
Step 2
Add toddy. Buy toddy from good dealers. Even yeast can be substituted for fermentation needs. Use only quality yeast for fermentation.
Step 3
Leave it to ferment for 4 hours. This is the minimum of hours required for fermentation.
Step 4
Add the required salt and Stir everything together thoroughly.
Step 5
Pour ladles of batter on a hot oiled griddle to make kallappams. This is an easy dish. Even newcomers and bachelors can give a bold try.the appam dish with any curry dish of your choice.

Tip

A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Kallappam

Ingredientsfor 4 servings

1 kg Raw Rice
3 nos Coconuts
1 tsp Cumin seeds (Jeerakam)
1 glass Toddy
¼ cup Sugar
Salt, to taste

Preparation

Step 1
For preparing the traditional styled and delicious dish, first grind the grated coconuts and cumin seeds together to a coarse paste and mix with rice powder and sugar. Unroasted rice powder is preferred for preparing appam. If unroasted rice powder not available, you can go for roasted rice powder. Grated coconuts should not be ground to a fine paste. Otherwise the quality of appam should be at risk.
Step 2
Add toddy. Buy toddy from good dealers. Even yeast can be substituted for fermentation needs. Use only quality yeast for fermentation.
Step 3
Leave it to ferment for 4 hours. This is the minimum of hours required for fermentation.
Step 4
Add the required salt and Stir everything together thoroughly.
Step 5
Pour ladles of batter on a hot oiled griddle to make kallappams. This is an easy dish. Even newcomers and bachelors can give a bold try.the appam dish with any curry dish of your choice.

Tip

A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Chinna Mutta Roast | Under developed Egg Roast

Kerala-style dry fry where egg is cooked down until all the moisture evaporates and what remains is intensely flavour...

45 min|6 servings|5

Snacks

Cashew Rice Balls | Cashew Rice Snacks

Cashew Rice Balls are crispy, nutty tea-time snacks made with rice and cashews. A perfect homemade snack popular acro...

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Cheerachembu Thoran | Tahitian Spinach Stir Fry

The taste of Cheerachembu Thoran | Tahitian Spinach Thoran, a nutritious Kerala-style stir fry made with fresh leafy ...

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