Wednesday, December 08, 2010

Kallappam.....the easy way.(coconut pancakes)


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Kallappam is another traditional breakfast of my hometown, Kottayam. "Kallu" (a kind of liquor obtained from coconut tree) means Toddy in Malayalam and it is also used to ferment appams..... of course the next best thing is our very own yeast. Kallu was not available so I prepared this with yeast. Kallappam is very much different from palappam in taste and in texture though the ingredients are almost similar. For kallappam the batter need not be grinded finely ....there should be some "thari" and it is a thick batter like idily batter. There is jeera, shallots, and a dash of garlic which give its unique flavor and taste. I used instant yeast while making and it saved me from fermenting it separately. I just added yeast along with the ingredients while grinding. The combination is always palappam and stew and kallappam and mappas ....it is a coconut milk based thick curry with chicken , mutton, eggs, or vegetables.

If you are using toddy....it should be fresh sweet toddy.

Recipe source: My amma.


How to make kallappam:

Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
Cooked rice: 1 handful (around half cup).
Coconut scrapings: 1 handful (can add a little more for better taste)
Sugar: 1 tsp or according to ur taste.
Water: Little to grind.
Salt: 1 tsp.
Egg: 1 (optional)
Instant yeast: 1/2 tsp.
Jeera: 1/2 tsp.
Shallots: 4 to 5.
Garlic: 2 or 3 cloves.
Method:
1. In a mixer grinder jar put in all the ingredients and grind it, do not add too much water; the batter should be a thick batter. Do not grind it too fine.

2. There should be some "thari" in the thick batter. Cover it and allow it to ferment for about 6 to 8 hours.

3. This is how the batter looks after it is fermented....the bubbles indicates that it is nicely fermented and ready to use.

4. Heat a dosa tawa and grease it. Pour a big scoop of the batter and do not spread it much.

5. Cover it and let it cook for a minute.


6. Open lid and flip the appam to the other side and let it remain for another minute or two.

7. Make kallappams the same way with the rest of the batter.


8. Serve with chicken mappas.

Yes....you guessed it right my next post is chicken mappas......
Sharing with Made from scratch.

19 comments:

  1. wow vellayappom ente fav breakfast anithu looks delicious

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  2. That's a super tempting kallappam! I love paal appam too! :D

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  3. Wow.Love to have this soaked in sambar.

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  4. Kallappam with mutton stew always my fav, love it that much..

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  5. Kallappam looks delicious. I love it
    I too made kallapamm here is the link.

    http://kitchenswathi.blogspot.com/2010/08/kallappampalappam-laced-rice-and.html

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  6. I can't stand this...this is a brilliant dish and look at the combination,I am just greedily looking the chicken mappas and the kallapams and wish I could devour this now...it is so bitterly cold and this looks like the perfect thing to warm me up & my soul. Love it...love it!!!!Awaiting the chicken Mappas and yes the toddy for fermention was an iteresting fact to learn...

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  7. wow Nisa....thx for the welcome...u have some great collection here....the pics and recipes are superb...c u soon

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  8. that looks incredibly soft....I would love to have this with little bit of jaggery. ahhh
    also can you please send me your e mail id to ahomemakersdiary@yahoo.in for Arusuvai. thanks

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  9. they look so soft.. and wanna pop them in my mouth :)
    U have a lovely space here.. thanks for stopping by my blog and ur appreciation.. am following u too :)

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  10. I would like to have these with some hot curry:)Beautiful pics..

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  11. they look so light and fluffy. it was nice to learn about the toddy fermentation. gr8 step-by-step presentation!

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  12. Kallappam looks nice. Fermenting with kallu is a new interesting fact..

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  13. Ive been looking out for a good kallappam recipe! ..and here I am!! :)..Book marking!

    P.S- Pass me those appam and curry..i will show how to lick it clean within 2 minutes ;)...
    Ahhh I am hungggrryy now!!

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  14. Replies
    1. Nochiyil Subramanian-Thanks you for the feedback and for stopping by :)

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