Fermented Rice Pancakes (kallappam)

Fermented Rice Pancakes, also known as Kallappam, are a traditional dish from Kerala Cuisine. These pancakes are soft, fluffy, and slightly sweet, making them a perfect breakfast or snack option.

Fermented Rice Pancakes (kallappam)

Ingredients

  • 2 cups raw rice
  • 1/2 cup grated coconut
  • 1/4 cup cooked rice
  • 1/2 tsp active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

  1. Rinse the raw rice and soak it in water for 4-6 hours.
  2. Grind the soaked rice, grated coconut, and cooked rice into a smooth batter.
  3. Dissolve yeast and sugar in 1/4 cup of warm water and add it to the batter.
  4. Add salt and mix well. Allow the batter to ferment for 6-8 hours or overnight.
  5. Heat a non-stick pan over medium heat and pour a ladleful of batter onto the pan.
  6. Cover and cook the pancake until the edges turn golden brown and the center is cooked through.
  7. Repeat with the remaining batter to make more pancakes.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
3g
Fat
2g

Supplies

Non-stick pan Ladle Cover or lid

Tools

Grinder or blender

Serving suggestions

Serve the fermented rice pancakes with coconut milk or a spicy curry for a traditional Kerala breakfast experience.

Tips & tricks

For best results, ensure that the batter is well-fermented to achieve the characteristic softness and flavor of Kallappam.

Cost

$5