Kallappam - Kerala - Thirssur Style

Appam has a numerous variations like Palappam,Velayappam,Noolappam,
Kallappam, Vatayappam and etc...Kallappam is one of the traditional
recipe of kerala.The real Kallappam is made with toddy as the
fermenting agent. Instead of toddy I used yeast as fermenting agent.
The names and recipes vary from region to region in Kerala.

Ingredients:

White Rice/Raw Rice/Pacha Ari :2cups
Cream of rice/Idli Rawa :11/2tbsp
Coconut water :2cups
Yeast :1tsp
Grated Coconut :3/4cup
Sugar :1/4cups or according ur taste level
Salt to taste
Baking soda :a pinch

Method of Preparation :

1.Add 2tbsp of sugar in the coconut water and keep it aside for 10-12hrs. (add to the final mixture before leaving for fermentation).
2.Soak the rice in the water for 4-5hrs.
3.Grind the rice and grated coconut by adding required amount of water to fine paste and keep it aside.
4.Boil cream of rice in 1 cup water till it thickens and reduces to 3/4 cup stirring continuously so that it yields a creamy consistency and set aside.
5.Stir in yeast with 1/4cup of warm water for 10 minutes till its forth.
6.In a bowl add coconut rice paste,cream of rice and make a smooth,soft batter.
7.Pour the yeast over the rice and knead it well,add salt,sugar,coconut water and Combine well if necessary use more water, a little at a time.(The consistency of the batter should be like idli batter).

8.Cover and set aside to ferment 6-8hrs.
9.Now the batter should be ready for steaming,add pinch of baking soda and mix well.
10.Grease the stainless steel with ghee and pour the half portion of batter to the plate.(if u don't have stainless steel plate u can use idly mould).
11.Close and steam and cook for 30 minutes. When the kallappam is done,remove from the steamer and open lid to avoid moisture.
12.Allow the kallappam to cool. Cut into wedges and serve with Mutton Kurma,Chicken Curry or Potato Stew and enjoy!!!.

Check out other Appam recipes here:
Noolappam/Idiyappam
Velayappam