Kallappam or Vellayappam is a highly popular breakfast item in Kerala. It belongs to the traditional Kerala Cuisine, especially Syrian Christian. Kallu or toddy is used instead of yeast to raise the flour.
Serves: 3 or 4
Ingredients:
Rice powder - 2½ cups
Grated coconut - 2 cups
Semolina (rava) - 2½ tbsp
Water - 1½ - 2 cups
Yeast - ½ tsp
Sugar - ½ tsp
Cumin powder - ½ tsp
Sugar - 2 tbsp
Salt
Method of Preparation:
Add two cups of water to the Semolina. Cook well till it’s done. Allow it to get cooled. Add quarter cup of lukewarm water to half teaspoon yeast and sugar. Keep it to rise. Grind grated coconut along with cumin powder and three quarters of a cup of water.
When cooked semolina has cooled, add the same to rice powder. Combine this well, and then add yeast. Mix everything well. Add grated coconut paste and again mix well. Add two tablespoons of sugar. Then stir well. Make sure no lumps are formed. Keep consistency of batter as that of idli. Add water if batter is thick. Keep it covered to get rised for four or five hours. When batter rises, add quarter teaspoon salt and stir everything well.
Take a non-stick pan, heat it, apply some oil and pour batter to it. Let batter to spread by itself. Cover it and let it cook for two minutes. Flip appam and get other side also cooked. Serve this hot with stew.
Serves: 3 or 4
Ingredients:
Rice powder - 2½ cups
Grated coconut - 2 cups
Semolina (rava) - 2½ tbsp
Water - 1½ - 2 cups
Yeast - ½ tsp
Sugar - ½ tsp
Cumin powder - ½ tsp
Sugar - 2 tbsp
Salt
Method of Preparation:
Add two cups of water to the Semolina. Cook well till it’s done. Allow it to get cooled. Add quarter cup of lukewarm water to half teaspoon yeast and sugar. Keep it to rise. Grind grated coconut along with cumin powder and three quarters of a cup of water.
When cooked semolina has cooled, add the same to rice powder. Combine this well, and then add yeast. Mix everything well. Add grated coconut paste and again mix well. Add two tablespoons of sugar. Then stir well. Make sure no lumps are formed. Keep consistency of batter as that of idli. Add water if batter is thick. Keep it covered to get rised for four or five hours. When batter rises, add quarter teaspoon salt and stir everything well.
Take a non-stick pan, heat it, apply some oil and pour batter to it. Let batter to spread by itself. Cover it and let it cook for two minutes. Flip appam and get other side also cooked. Serve this hot with stew.
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