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KALLAPPAM / VELLAYAPPAM RECIPE / SOFT RICE DOSA WITHOUT DAL

KALLAPPAM / VELLAYAPPAM RECIPE / SOFT RICE DOSA WITHOUT DAL /TRI COLOUR FOOD

Kallappam (Vellayappam) is a traditional Christian breakfast in Kerala. This soft, tasty pancake is made with fermented rice and coconut batter. Usually, fresh toddy (Kallu) is used to ferment the rice batter. Since, it is not possible to get toddy here, I use yeast.

This dish is named as kallappam because  it is made with kallu ( toddy ). We can make toddy at home also .

WHAT IS TODDY ?

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. Toddy is a drink mostly consumed in the southern parts of India and is a fav among tourists from abroad. In hindi its called as “tadi” available in small tadi madi shops.

INSTEAD OF TODDY WE CAN USE  FERMENTED COCONUT WATER MADE AT HOME –  Take coconut water + sugar  in a jar. Stir thoroughly to dissolve the sugar. Cover it tightly. Let sit for 24 hrs in a warm spot . Store it in fridge .now start using it ,As it keeps reducing ,refill it with fresh coconut water .remains in fridge for months .

INGREDIENTS

  • Raw rice OR idli rice – 1 ½  cup
  • Cooked rice or murmura – 1 cup
  • Grated coconut – ½  cup
  • Salt to taste
  • Water – roughly ¾ cup
  • Instant Yeast – ¼  tsp
  • Sugar- 1 tsp

METHOD

Take  rice + murmura in a bowl and wash it well in several water .

Soak for 5 to 6 hours.

Drain and  transfer the soaked rice + murmura + coconut + sugar + yeast into the blender.

Blend to smooth batter adding water as required. [ roughly ¾ cup ]

Add salt and mix well making sure everything is combined well.

Cover and ferment the batter for 8 hours.

After fermentation , mix the batter gently, make sure the batter is flowing consistency – adjust water if required .

Heat the griddle / non stick pan  and pour a ladleful of batter.

Spread out in a circular motion like uttappa dosa .Dont apply pressure OR just swirl the pan a bit so that the batter spreads .

Cover and roast the dosa till  it is completely cooked from the top because of the  steam.

Serve hot  vellayappam with chutney , veg or non veg  stew , sambar etc . I served it with kadappa .

VARIATIONS  – grind ¼ cup grated coconut + ½ tsp  jeera + 2 shallots and add to the fermented batter and make the appams

NOTES

  1. You can use ½ cup of toddy instead of yeast + sugar .

FOR TRICOLOUR APPAMS.

I have used carrot and palak puree . Watch the video . you have to use the puree .Dont strain the puree , else the batter will become thin .Colour depends on the quality of carrot .

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Mary Anthony

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