Kallappam is another breakfast delicacy of us Syrian Christians. This dish is named so because it is made with kallu (toddy). Since I don’t get toddy here in Chennai, I made the same with yeast and the outcome was exactly the same! I have always found the process of making this appam quite tedious and when I saw a recipe with clear cut instructions, decided to give this one a try. The recipe is from a book I recently bought, Syrian Christian Favourites by Thressi John Kottukappally.
Ingredients
500gm finely powdered rice flour
20gm rice flour for making the “kappi”
250ml water for making the “kappi”
1/4 teaspoon yeast
2 tablespoon lukewarm water
300gm grated coconut
100gm sugar
450ml water
Salt to taste
How To
Combine 20gm rice flour with 250ml water and cook to a semi-thick consistency. Set aside this “kappi” to cool.
Soak the yeast in lukewarm water. Keep aside till it bubbles up.
Grind the grated coconut to a paste and mix it with the rest of the rice flour. Add in the cooled kappi, yeast, sugar and salt and the remaining water and mix well. Keep aside to ferment for 5-6 hours or overnight.
Heat the tawa and smear some oil on it. Pour a ladle full of the batter and cook till golden brown on both sides. Serve hot with chicken or mutton stew.
Kallappam
