Ingredients (Makes 15 – 20 nos)
1. Idli rice or ponni raw rice – 2 cups (Soak it in water for at least 6 hrs)
2. Cooked rice – 1 cup
3. Thick coconut Milk – 1/2 cup or grated coconut – 3/4 cup
4. Yeast – 1/2 tsp (You can use around 1/2 glass toddy instead of yeast)
Sugar – 1 tbsp
5. Salt – To taste
6. Grated coconut – 1/4 – 1/2 cup
Cumin seeds – 2 pinches
Pearl onion – 1 small
1. Combine 1 tbsp sugar and 1/2 tsp yeast in around 3 tbsp luke warm water and keep it aside for 5 -10 mts.
2. Grind the idli rice in a mixie, adding little water if needed. When it is half-ground, add the cooked rice, coconut milk(or grated coconut) 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 hrs. Keep in a warm oven with lights on. During summer, it won’t take more than 4 – 5 hrs to ferment.
3. The batter would have fermented to almost double size after 6 – 8 hrs. Take it out.
4. Grind 1/4 – 1/2 cup grated coconut with 1 pearl onion and 1-2 pinches of cumin seeds. Just before preparing the appams, add the crushed coconut-cumin mixture and enough salt to the batter. Mix well. If the batter is very thick you can add either milk or coconut milk.
5. Heat a non-stick pan or tawa. Apply a little oil on the tawa (you do not need to apply oil if you are using a non-stick pan). Pour a small ladle(thavi) full of batter into the tawa. The batter will spread by itself. Flip over to the other side after a minute or two. Cook until it turns light brown. Serve hot with veg kurma/ chicken/meat stew, green peas curry etc. This recipe yields around 15 – 20 kallappams.