Kallappam/palappam/ laced rice and coconut pancake

Ingredients

• Raw rice: 2 cups
• Cooked rice: 1 cup
• Grated coconut: 1 cup
• Cumin seeds: ½ teaspoon
• Red onion: 1 tablespoon
• Yeast: ¼ teaspoon
• Salt: ¼ teaspoon
• Sugar: 1 teaspoon
• Coconut water: 1 cup
• Water: 3 tablespoon + 4 cup water for soaking the rice
• Soak the raw rice for 6 hours or overnight

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Preparation

• In a small bowl add 2 tablespoon of luke warm water, sugar and yeast set aside.
• Grind all ingredients expect salt, sugar and yeast into a fine paste. To this add yeast sugar mixture and set aside for fermentation about 8 hours.
• When you are ready to make the kallappam add salt and set aside for 5 minutes. Heat a griddle or skillet over medium low heat until a drop of water sizzles when added.
• Then add or brush the skillet with one teaspoon oil to prevent pancakes from sticking to the bottom. Using a ladle pour the batter into the pan.
  
• Cook the pancakes on 1 side until they are set by covering with lid, after 1 ½ minutes flip the pancakes and cook until golden on both sides it takes another 1 ½ minutes.
• Transfer pancakes to a plate while you make the rest.

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