Kallappam/palappam/ laced rice and coconut pancake

Name: Kallappam/palappam/ laced rice and coconut pancake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: En
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

Main Dish

Very Easy

45 min

Preparation

Preparation25 min

Cook time20 min

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.