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

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.

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Comments

  1. Jaisy JamesDecember 8, 2010 at 3:48 PM

    wow vellayappom ente fav breakfast anithu looks delicious

    ReplyDelete
  2. Love2cook MalaysiaDecember 8, 2010 at 5:35 PM

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

    ReplyDelete
  3. indianspicemagicDecember 8, 2010 at 7:48 PM

    Wow.Love to have this soaked in sambar.

    ReplyDelete
  4. KurinjiDecember 8, 2010 at 8:10 PM

    looks so soft...

    ReplyDelete
  5. Priya SureshDecember 8, 2010 at 9:24 PM

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

    ReplyDelete
  6. SwathiDecember 8, 2010 at 9:39 PM

    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

    ReplyDelete
  7. Mrs KDecember 8, 2010 at 10:07 PM

    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...

    ReplyDelete
  8. Binys RecipesDecember 8, 2010 at 11:09 PM

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

    ReplyDelete
  9. Sayantani Mahapatra MudiDecember 8, 2010 at 11:41 PM

    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

    ReplyDelete
  10. PushpaDecember 9, 2010 at 12:06 AM

    Kalappam looks yummy Nisa.

    ReplyDelete
  11. TahemeemDecember 9, 2010 at 12:44 AM

    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 :)

    ReplyDelete
  12. HGourmet FoodieDecember 9, 2010 at 1:14 AM

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

    ReplyDelete
  13. RDecember 9, 2010 at 4:52 AM

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

    ReplyDelete
  14. Gayathri KumarDecember 9, 2010 at 9:38 AM

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

    ReplyDelete
  15. BharathyDecember 10, 2010 at 10:45 AM

    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!!

    ReplyDelete
  16. AnonymousMay 10, 2013 at 11:11 AM

    KALLAPPAM VERY TASTY I TRIED

    ReplyDelete
    Replies
    1. Nisa HomeyMay 10, 2013 at 11:18 AM

      Nochiyil Subramanian-Thanks you for the feedback and for stopping by :)

      Delete

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