This is a traditional Kerala breakfast, especially this will be the breakfast item during festivals like Christmas, Easter and all. Traditionally toddy is used in its preparation, that’s why it is called kallappam. But now it is replaced by yeast to ferment the batter.It can be served with chicken curry, kadala curry or egg roast.
Rice powder – 2 cups
Grated coconut – 1 cup
Semolina – 2 tablespoon
Yeast – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Sugar – 1/2 teaspoon
- Add 2 cups of water to semolina and cook till it is soft. Let it cool. Add 1/4 cup lukewarm water to yeast and sugar. Keep it to rise.
- Grind the grated coconut with cumin powder and 3/4 cup of water.
- Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well.
- Add 2 tablespoon sugar and stir well. The consistency of the batter should be the same as idli batter. If the batter is too thick add little water and adjust accordingly.
- Keep the batter covered for 5-6 hours to rise. Once the batter is risen add 1/4 tsp of salt and sir well.
- Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also.