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Recipe
Kallappam - Fluffy Rice Pancakes
Heavenly Rice Pancakes: A Delightful Twist to Your Breakfast
4.1 out of 5
Kallappam is a traditional Indian dish that hails from the vibrant cuisine of Kerala. These fluffy rice pancakes are a popular breakfast option in the region, known for their unique texture and delightful taste.
Metadata
Preparation time
15 minutes (excluding fermentation time)
Cooking time
20 minutes
Total time
8 hours and 35 minutes (including fermentation time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if jaggery is omitted), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
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2 cups (400g) raw rice 2 cups (400g) raw rice
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1/2 cup (100g) grated coconut 1/2 cup (100g) grated coconut
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1 tablespoon jaggery (optional) 1 tablespoon jaggery (optional)
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1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
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1/2 teaspoon sugar 1/2 teaspoon sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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Water, as needed Water, as needed
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Coconut oil, for cooking Coconut oil, for cooking
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 2g, 1g
- Carbohydrates (total, sugars): 38g, 4g
- Protein: 4g
- Fiber: 2g
- Salt: 0.5g
Preparation
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1.Rinse the raw rice thoroughly and soak it in water for 4-5 hours.
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2.Drain the soaked rice and transfer it to a blender.
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3.Add grated coconut, jaggery (if using), yeast, sugar, and salt to the blender.
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4.Blend the mixture into a smooth batter, adding water gradually as needed.
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5.Pour the batter into a large bowl and cover it with a clean cloth.
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6.Allow the batter to ferment in a warm place for 6-8 hours or overnight.
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7.Once the batter has fermented, give it a gentle stir.
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8.Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil.
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9.Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
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10.Cover the pan and cook the pancake for 2-3 minutes, or until the edges turn golden brown.
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11.Flip the pancake and cook the other side for an additional 1-2 minutes.
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12.Remove the pancake from the pan and repeat the process with the remaining batter.
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13.Serve the Kallappam warm with coconut chutney or your favorite curry.
Treat your ingredients with care...
- Rice — Ensure that the rice is thoroughly soaked and blended into a smooth batter to achieve the desired texture.
- Coconut — Use freshly grated coconut for the best flavor. If unavailable, unsweetened desiccated coconut can be used as a substitute.
- Jaggery — Adding jaggery enhances the sweetness and depth of flavor. However, it can be omitted if desired.
Tips & Tricks
- For extra fluffiness, you can add a pinch of baking soda to the batter just before cooking.
- Adjust the consistency of the batter by adding water gradually. It should be pourable but not too thin.
- Ferment the batter in a warm place to ensure proper fermentation and a tangy flavor.
- Experiment with different toppings such as grated coconut, chopped nuts, or a drizzle of honey for added variety.
- Leftover Kallappam can be refrigerated and reheated in a pan or microwave.
Serving advice
Serve Kallappam warm as a breakfast dish or as a delightful snack. Pair it with coconut chutney, sambar, or any spicy curry of your choice.
Presentation advice
Arrange the Kallappam on a plate, stacking them slightly to showcase their fluffy texture. Garnish with a sprinkle of grated coconut or fresh herbs for an appealing presentation.
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