KALLAPPAM / TODDY APPAM

KALLAPPAM / TODDY APPAM

         RECIPE AT A GLANCE

Prep Time............................15 minutes
Cook Time...........................20 minutes
Total Time...........................35 minutes

Course.................................Main Dish
Yield....................................6 to 7
Recipe Type.......................Veg.

  
  
Summary:  


Kallappam / Toddy Appam is a another popular Kerala ( South India ) tradational break fast of malayalis. As the name suggests it is prepared by using toddy for fermenting the batter and its special taste instead of yeast. Kallappam  a fermented rice pancake is super soft and white in color.   

KALLAPPAM / TODDY APPAM

             

    
   
  
There are two three vareity of Appams popular in Kerala ( South India ). Another two is Palappam and Vellayappam. Palappam is made by grinding raw rice with coconut milk, The batter is fermented using yeast. It is cooked at one side only by covering. A curved Appam pan is need to cook it. The tasty Palappam will have a lace boarder. 

Vellayappam is similar to Palappam, little difference is using grated coconut instead of coconut milk, batter have little thickness and look like Dosa. Vellappam cooked at both sides.   

In these days, getting pure Kallu / Toddy is little difficult because of Government wrong policies, they are not protecting tradational Toddy of Kerala ( South India ). In my child hood, one of my neighbour called Vellappettan made pure  toddy from Palms in our paddy fields. Then another person Mohanan came to make toddy from our palms but he stopped it 10 years back due to he did n't get good returns from it. Now days many Toddy makers leaving their tradational work.

KALLAPPAM / TODDY APPAM

My wife is a fan of Kallappam / Toddy Appam. She will make it frequently whenever she gets Kallu / Toddy. Recently she made the super soft, white delicious Kallappam with egg masala curries. This can be taken with Stew, spicy Veg / Non veg curries. Do you like Kallappam?!. Let me know please...Here is my wife Suja's recipe. Enjoy it, With regards.............
  
  
INGREDIENTS :
  
  
Raw rice ( Soaked in water for 4 to 5 hours )...............................................2 cups
Cooked rice....................................................................................................1/2 cup
Cumin seeds...................................................................................................1/2 tsp
Garlic..............................................................................................................3 cloves ( optional )
Shallot.............................................................................................................3 nos
Grated Coconut..............................................................................................1 cup
Toddy / Kallu..................................................................................................1/2 cup
Sugar...............................................................................................................1 or 2 tsp
Salt to taste.



DIRECTIONS :
  
  
1. Grind cleaned, washed and soaked raw rice, cooked rice, cumin seeds, garlic, shallot, grated coconut, sugar, adding little water to a smooth paste.  

GRATED COCONUT

                                        

BATTER

   

       

 2. Now add 1/2 cup Toddy in the smooth paste, stir well and allow it to ferment for 7 to 8 hrs. OR keep it aside for overnight.

   
3. Just before preparing add little salt and stir well.

FERMENTED BATTER 

4. Heat a pan and apply 1/4 tsp oil, pour one or two ladle full of batter, it will spread itself, if need use the ladle bottam to spread it. Close the pan with a lid. Allow it to cook for 2 to 3 minutes.

KALLAPPAM IN A PAN

5. Now Kerala Tradational Kallappam / Toddy Appam is ready. Serve hot with Mutta Masala curry / Egg Masala curry or any type of stew or spicy veg / non veg curries.

KALLAPPAM / TODDY APPAM

   
  

TIPS: 

* If you add grated and grinded coconut  1/2 an hour before cooking it will taste much better. I add it half an hour before preparation.

* Always cover it with a lid and cook. Don't turn the Kallappam and cook other side.

* The batter of Kallappam is similar to the consistency of Iddli batter. 

* Don't add more sugar, It may cause the Kallappam to stick on the pan and effect the real taste.


Recipe Source...........................Suja
Tested by Jayaprakasan.C Edathil for the jpcedathil.blogspot.in