Kallappam

Method

1. 1

   Prepare batter: Wash 2 cups raw rice. Soak overnight. Drain and grind to a smooth batter. Add half tsp salt and ferment overnight.

2. 2

   Add toddy or yeast: For authentic flavour add 2 tbsp toddy (palm wine). Or dissolve a tiny pinch of yeast in warm water and add. Rest 2 hours.

3. 3

   Check batter: Should be slightly sour, bubbly and thin — thinner than dosa batter.

4. 4

   Heat appam pan: Heat a small flat-bottomed appam pan on medium heat. Oil lightly.

5. 5

   Pour batter: Pour a ladleful of thin batter. Unlike regular appam this is not swirled — it spreads flat.

6. 6

   Cover: Cover with a lid.

7. 7

   Cook on medium heat: Cook for 3-4 minutes until the surface looks dry and set.

8. 8

   Flip: Turn and cook the second side 1-2 minutes.

9. 9

   Check: Kallappam should be slightly spongy with a pale golden surface.

10. 10

    Serve: Kallappam is a simple fermented rice pancake from Kerala. Serve with fish curry, egg curry or coconut chutney.