Ingredients:
- Rice flour 2 cups
- Grated coconut 2 cups
- Sugar 3 tbs
- Salt 3/4 tsp
- Instant yeast 1 tsp
- Shallots 3
- Cumin 1/2 tsp
- Take 3 tbs of rice flour in a vessel
- Add 1 1/2 cups of water
- Stir and cook till it is thick
- Add sugar and salt to this and mix well: Allow this to cool.
- Grind together coconut, shallots, cumin and yeast to a smooth paste
- Add this paste to the prepared roux
- Add 3/4 cup of water
- Add rice flour to this mix
- Stir and combine everything well
- Grind this again to make it smooth; Batter should not to be too thick or too thin.
- Pour the batter to a big vessel
- Cover and keep in a warm place for 3-4 hours
- Once it is fermented, heat a tawa
- Pour one ladle full of batter and spread a little (do not make it too thin)
- Once bubbles appear on top cover and cook till it is done
- The soft and fluffy kallappam is ready
- Serve with your favorite curry.
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