Dish
Kallappam
Kallappam is made by soaking rice and urad dal overnight and then grinding them into a fine batter. The batter is then fermented for several hours before adding coconut milk and cooking on a griddle. The pancake is crispy on the outside and soft on the inside.
Origins and history
Kallappam originated in Kerala, South India, and is a popular breakfast dish in the region. It is often served with a spicy curry made with vegetables or meat.
Dietary considerations
Kallappam is gluten-free and can be made vegan by using a plant-based curry.
Variations
Variations of kallappam can include adding spices or herbs to the batter, such as cumin or coriander, or adding toppings such as onions or tomatoes.
Presentation and garnishing
Kallappam can be garnished with fresh herbs or a sprinkle of grated coconut for added flavor and presentation.
Tips & Tricks
To make the pancakes extra fluffy, add a pinch of baking soda to the batter before cooking.
Side-dishes
Kallappam can be served with a side of coconut chutney or sambar for a complete meal.
Drink pairings
A hot cup of chai tea or a fresh coconut water would pair well with kallappam.
Delicious Kallappam recipes
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