Kallappam is one of the most common breakfast in Kerala. The preparation of kallappam is similar to hoppers or paalappam. Kallappam is also called as vellayappam in some places. The name kallappam had come to this dish as we were using toddy (in malayalam, kallu) in this recipe for fermentation.
Toddy is not accessible in all places. Hence, the use of toddy in appam slowly got replaced by yeast. But there are also places and people who uses toddy instead of yeast. I actually use yeast for fermentation as it is easily available in markets.
The recipe of paalappam is already mentioned in our website earlier. You can search in the search option provided in the home page. The main difference is the addition of cumin seeds, shallots and garlic pods while grinding the grated coconut. Paalappam is made in paalappam chatty, whereas kallappam is made in a pan or tawa.
The batter of kallappam should be similar to idli batter. If the batter consistency is too thick, you can loosen it by adding milk or coconut milk or water before spreading on the tawa. Vegetable stew, Vegetables khorma, Non- Vegetarian curries goes well with kallappam. You can prepare your favourite curry along with kallappam for breakfast.
Fermentation time should be minimum of 6 hours. You can see bubbles have formed above the fermented batter. Use a ladle and spread this bubbled batter to a hot tawa. After 2 minutes, flip the appam and cook other side also. Serve this soft and tender appam with delicious stew for breakfast!
1. Raw rice – 3 cups
2. Grated coconut – 1 cup
3. Boiled Rice – 1 cup
4. Garlic – 2 pods
5. Shallots – 3 to 5 numbers
6. Cumin seeds – 1/4 teaspoon
7. Yeast – 1 teaspoon
8. Sugar – 2 teaspoon
9. Salt – 1 teaspoon
10. Semolina – 3 teaspoon
11. Water – as required
Method of Preparation :
1. Soak raw rice in water for 6 to 7 hours.
2. After 6 hours, grind the raw rice to a thick flowing batter.
3. Transfer the batter to another vessel.
4. Now grind together ingredients 2 to 6 by adding 3 tablespoon of water. Make sure you get a thick batter and transfer it to the vessel.
5. Now boil 3 tablespoon of semolina with 1 cup of water.
6. Stir it continuously to avoid the formation of lumps.
7. Turn off the flame when the texture of semolina turns to a thicker batter.
8. Once cooled, transfer the semolina batter also to the vessel.
9. Add salt, sugar and yeast and mix the batter properly.
10. Allow the batter to ferment in a warm place overnight.
11. Once fermented, heat a tawa, smear little oil and add one ladleful of batter. Do not spread the batter as it will spread by itself.
12. Close appam using a lid and cook on medium flame.
13. You can see tiny holes on the appam.
14. When one side of appam turns golden brown in colour, flip it and cook other side also.
15. Our hot kallappam is ready to serve.
16. You can enjoy kallappam with your favourite stews or khormas.
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