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.
wow…kallappam looks drooling…must try this..
Looks so spongy, will make a good breakfast item.
Nice recipe,am sure must be very tasty too
Such a beautiful and delicious appams, makes me drool..
I am hungry seeing your pictures !! Looks lovely
wow ente favurite anithu adipoli ayittundu ketto
Soft they look…first time hearing this kallappam
wow .. yummy !!! i have only heard about kal dosa never kalaapam … worth trying it … too good pictures
sho..tht curry is making me drool
Wow..they looks so soft n spongy..must have tasted awesome!!
tempting recipe…thanks for sharing
Super recipe..spongy and yummy, picture looks so tempting.
My mouth is watering…too tempting……………
Enteyum mouthwatering, epol kittyal mothathil akathakum for sure.yummy o yummy dears…
Looks totally delicious!
I like how it has fermented so nicely 🙂
wow kallappams looks super soft n tempting …wonderful recipe …drooling here
Droolworthy dish…..bookmarked….thanks for the birthday wish….
that food platter makes me hungry..looks so yummy and irresistible..
Love kallappam.. that too with the curry there.. wow.. mouthwatering one dearies..
Though I’m not a big fan of this,(thanks to my hostel days !) they look irresistible.
i love kallappam…nowadays i make this instead of palappam since palappam don’t turn out that crisp on my electric range….
Very tempting !!! Makes me hungry even after heavy party dinner !!
Wow looks so yummy ….. drooling here 🙂
Cheers n Happy Cooking,
is that the chicken curry with appam.. Can’t stop drooling…
Ayyo!!! enikku entte Ammaye eppo kananam. Njan etho x’mas kalathu ethy!!! ethokke kazhichha kalam marannu!!!Nice clik also!!!
I tried this one when I had so many guests. They all liked it. The appams were so fluffy and soft.As its now winter, I added little bit of baking powder also with yeast. Thanks for sharing.
Thanks a lot for your feedback..Glad to know that your guests liked it..
Please share the recipe of the curry also
It looks wonderful
what is that curry? do u have recipe for that?
do u have recipe for that curry? looks sooo yummy, by the way what is tat curry?
Thats duck curry. Heres the recipe http://www.yummyoyummy.com/2012/12/duck-curry.html
I made this appam and it came out well…thank you for the recipe…
Why my appam is bit stcky while eating ?? I used packet grated coconut from shop. Is that the reason??Pls tell me the reason.
Packet grated coconut wont be the reason. Did you have the appam while still hot? It is best served warm. Also, they might get sticky if you use more of cooked rice.