Kallappam- Vellayappam, the famous Kerala breakfast, is a type of pancake made with fermented rice- coconut batter. The main ingredient of this pancake is Kallu/ toddy, which is used to ferment the batter and hence the name kallappam. Since toddy is not available and I made it this way, it is really simple and easy to make. Kallappam is very much different from palappam in taste and in texture though the ingredients are almost similar. The combination of kallappam is always mappas, it is a coconut milk based thick curry with chicken, mutton, beef, fish or vegetables. The detailed recipe with step by step cooking pictures follows.
For this recipe I made kallu/ toddy at home but with coconut water. My grandma and amma used to prepare kallu/ toddy from coconut water collected from coconuts and that’s how I learnt making this kallu, using simple techniques. For making this kallu You can store coconut water in a clean dry bottle and add sugar. Shake well and leave undisturbed for 24 hours. The mixture gets a cloudy white color and sweet intoxicating fermented coconut toddy gets ready. If you want to leave it longer, keep it in refrigerator, do not leave it outside, if so it becomes sour and it turns vinegar.
Tips- If you are in a hurry and don’t want to make home made toddy with coconut water, then you can add 1/2 tsp of active dry yeast for this amount of rice listed below, instead of adding homemade toddy. (For making homemade toddy, you can store coconut water in a clean dry bottle and add 2tbsp sugar. Shake well and leave undisturbed for 24 hours. The mixture gets a cloudy white color and sweet intoxicating fermented coconut toddy gets ready.)Prepare home made toddy with fresh coconut water only, canned coconut water may not work good. Kallappam doesn’t need any flipping to cook on other side, just cover and cook.
How to Make Kallappam- Vellayappam without Yeast, Toddy and Baking Soda- Kerala Traditional Rice Pancakes
Wash and soak the rice in water for 4 hours. Drain the water and set aside.
In a blender add rice, grated coconut, shallots, cumin seeds, cooked rice and home made fermented coconut water and blend until smooth. Use fermented coconut water instead of water to grind the ingredients, make a thick batter as for idlis.
Add salt and sugar to the batter and leave for 8 hours to ferment, after 8 hours the batter rises.
After 8 hours, you can add coconut milk and mix well. Batter should not be watery, it should be thicker as like of dosa batter.After adding coconut milk do not keep the batter for long time, you can start making kallappam soon.
Heat a non stick dosa pan and add a ladle of batter when pan gets hot. Then cover the pan with a lid to get cooked. You will see bubbles start appearing at the surface and then cook it for 1-2 minutes in low flame.
When it is done, slide a spatula and remove on a plate, no need to flip the other side. Repeat the process until the batter finishes. Serve hot with mutton mappas or stew.
Enjoy!! Happy Cooking and stay healthy.