Kallappam
Ingredients
- 3 cup Raw Rice
- 1 cup Coconut grated
- 1 cup Toddy (Kallu)
- 1/4 teaspoon Cardamom Powder
- 4 tablespoon Sugar
- a pinch Salt
Instructions
- 1 Soak raw rice for at least 3 hours.
- 2
Drain the water and grind the rice into a fine powder using a mixer.- 3
Sieve the rice powder to separate the fine powder from the coarse particles (called tarang). Keep the coarse particles aside.- 4
Take 1/4 cup of the coarse particles and cook with some water on medium flame, stirring continuously, to make a thick paste (kappi kachal). Let it cool.- 5
Grind coconut into a thick paste using enough water.- 6
In a large bowl, combine the fine rice powder, the cooled kappi paste, the coconut paste, toddy, sugar, and salt. Mix well.- 7
Keep the mixture in a warm place overnight to ferment.- 8
In the morning, add cardamom powder and mix the batter. If needed, adjust the consistency with a little water.- 9
Heat a tawa or flat pan. Pour a ladle of batter onto the pan. Do not spread it; let it spread on its own.- 10
When bubbles appear on the surface, cover the pan and cook until the top is set. Flip and cook the other side if desired.- 11
Serve hot with mutton stew, vegetable stew, or any curry of your choice. - 2
