Kallappam
Ingredients
- raw rice - 1 cup
- grated coconut - 3/4 cup
- yeast 1/4 tsp
- sugar -2tbs
- cumin - 1/2tsp
- garlic -1clove
- shallots - 3-4
- salt as needed
Method
- wash and soak the rice for minimum four hours
- grind the soaked rice into a coarse paste, first
- take 2.5tbs of coarsely ground rice into a sauce pan to make rice cream [kappi kachiyatu]
- add 3/4cup of water into this and cook on medium flame until thick, stirring continuously
- when it is ready, turn off the flame and allow it to cool
- meanwhile dissolve the yeast in a few water along with 1/2tsp sugar
- now grind the 'coarsely ground rice' into a fine paste
- pour this into a vessel
- further grind cumin,shallots and half amount of coconut along with yeast dissolved water
- now add sugar, cool rice cream [kappi kachiyathu] and remaining coconut into the mixer jar
- grind them for a few seconds and add into the ground rice
- mix very well
- add more water if necessary;do not make the batter too thin or too thick
- cover it and keep it in a warm place for fermentation
- fermentation time varies depending on the weather condition; for me it took four hours
- add needed salt into the fermented batter and mix well
- pour a ladleful of batter into a medium hot pan
- do not spread the batter
- when holes appear on top cover it and cook for a while
- flip it when the bottom is golden in colour
- remove from pan when both sides are cooked
- repeat the same with the remaining batter
- serve the soft and delicious appam along with your favourite curry
Note
- I used idli rice for this recipe
- use good quality yeast
- instead of water, you can use coconut water to grind the rice
No comments:
Post a Comment