The Keralite ‘kallappam’ is a thin, spongy pancake with a light tang from the yeast – great for soaking up South Indian gravies.
- 375–500ml water
- 2 ½ tbsp semolina (rava)
- ½ tsp yeast
- ½ tsp sugar
- 140g freshly grated coconut
- ½ tsp ground cumin
- 320g ground rice
- 2 tbsp sugar
- salt, to taste
In a pan, boil the semolina with up to 500ml of water and cook until done. Leave to cool.
Add 60ml of lukewarm water to the yeast and 1/2 teaspoon of sugar. Allow to rise.
Mix the grated coconut with the ground cumin and 175ml of water.
Once the cooked semolina has cooled, mix it thoroughly with the ground rice. Add the yeast mixture and mix well.
Add the grated coconut paste and mix well. Add the 2 tablespoons of sugar, and stir well until lump-free. Keep the batter covered for 4-5 hours to rise.
Once batter has risen, add ¼ tsp of salt and stir well.
Heat a little oil in a non-stick pan set over medium-high heat, and pour in a little of the batter. Do not spread batter (it will spread by itself). Cover and cook for 2 minutes, flipping the appam to cook the other side.
Repeat with the remaining batter, and serve hot with stew.
To find more Keralite recipes, check out the full Destination: Kerala feature