Kallappam is a traditional breakfast of Kerala, coconut and rice pan cake.
“Kallu” means Toddy, which is extracted directly from the coconut tree, where the sap of the tree is collected. At first a healthy blooming coconut tree is chosen with coconut fruit buds. The new and unopened buds of coconut off and then the whole bud is beaten and pounded so that the buds get swollen. A mud vessel is fitted on to the place so that it covers the bud. The sap then drips into the vessel. Each new bud is used until it ceases to provide sap.
This toddy which is a very sweet drink when it is freshly taken from coconut tree, is used to ferment appams instead of yeast. Nowadays it is difficult to get kallu so kullappam is prepared using yeast.
For kallappam the batter need not be grinded finely adding jeera, shallots, and garlic together with coconut and rice to get that great taste. I used instant yeast while making and it saved me from fermenting it separately. I just added yeast along with the ingredients while grinding.
Even though Kallappam is an everyday breakfast food back home, it is an integral part of any celebration. So is for Christmas, to break the fast there is nothing better that kallappam and a mutton stew or a beef mappas…….
Kallappam and Vegetable Stew Recipe
- 2 cups White Rice
- ¾ cup Coconut Grated
- ½ cup Rice Cooked
- ½ tsp. Yeast / ½ glass of Toddy
- 1 tbsp. Sugar
- 1 tsp. Salt or to taste
- 1 tsp. Cumin seeds
- 3 Garlic
- 2 Onion Small/Pearl onion
- Soak white rice in water for around 5 to 6 hours.
- In ¼ cup of lightly warm water add sugar and yeast. Keep it aside for 5 -10 minutes till it is frothy.
- In a grinder, grind rice, adding little water if needed.
- Add the cooked rice, grated coconut grated coconut, pearl onion, garlic and cumin seeds and grind everything together to make a very smooth paste.
- Add more water, if necessary. Transfer it to a large bowl.
- Mix in yeast mixture, stir well and allow it to ferment for 6 – 8 hours.
- Keep in a warm place.
- If it is summer, it won’t take more than 4 – 5 hours to ferment.
- The batter would have fermented to almost double size after 6 – 8 hours.
- Heat a non-stick pan or tawa. Apply a little oil on the tawa it is not needed to apply oil if it is a non-stick pan.
- Pour a small ladle full of batter into the tawa. The batter need not to be spread using the ladle.
- Close it using a lid and let it cook for some time on a low flame.
- Serve hot with veg / chicken/meat stew, or a mappas etc.
- 1 Carrot cut in to cubes
- 1 Potato cut in to cubes
- ¼ cup Green Peas
- 1 Onion Sliced Finely
- 6 Green Chilly slit
- 1 nob Ginger sliced
- ½ tsp. Whole Black Pepper
- 1 piece Cinnamon
- 6 Clove
- 1 -2 cups Coconut Thin Milk
- ½ cup Coconut Thick Milk
- Few Curry leaves
- 2 small/ Perl onion sliced
- Salt to taste
- 1 tbsp. Coconut oil
- In a pressure cooker or a deep pan, cook vegetables, ginger, green chillies and thin coconut milk till vegetables are well done.
- Once vegetables are well cooked check salt and adjust.
- Add thick coconut milk and cook for 5 more minutes & remove from fire. Do not boil.
- Heat oil in a pan or kadai. Add black pepper, cinnamon and clove, add perl onion and curry leaves and fry till brown.
- Add this to the stew and serve it with appam.