Kallappam - Fluffy Rice Pancakes

Ingredients

• 2 cups (400g) raw rice 2 cups (400g) raw rice
• 1/2 cup (100g) grated coconut 1/2 cup (100g) grated coconut
• 1 tablespoon jaggery (optional) 1 tablespoon jaggery (optional)
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• 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

1. 1.
   Rinse the raw rice thoroughly and soak it in water for 4-5 hours.
2. 2.
   Drain the soaked rice and transfer it to a blender.
3. 3.
   Add grated coconut, jaggery (if using), yeast, sugar, and salt to the blender.
4. 4.
   Blend the mixture into a smooth batter, adding water gradually as needed.
5. 5.
   Pour the batter into a large bowl and cover it with a clean cloth.
6. 6.
   Allow the batter to ferment in a warm place for 6-8 hours or overnight.
7. 7.
   Once the batter has fermented, give it a gentle stir.
8. 8.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil.
9. 9.
   Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
10. 10.
    Cover the pan and cook the pancake for 2-3 minutes, or until the edges turn golden brown.
11. 11.
    Flip the pancake and cook the other side for an additional 1-2 minutes.
12. 12.
    Remove the pancake from the pan and repeat the process with the remaining batter.
13. 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.