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