Kallappam

Ingredients

1. Idli rice - 1 cup
2. Grated coconut - 0.5 cup
3. Cooked rice - 0.5 cup
4. Yeast - 1 tsp
5. Sugar - 2 tbsp
6. Salt
7. Grated coconut - 3 tbsp
8. Jeera - 1 tsp
9. Shallots - 3
10. Oil - 2 tsp

Procedure

1. Soak rice for a minimum of 5 hours.
2. Grind rice with less water ( 3 tbsp ) in a mixie into a smooth paste
3. Add grated coconut and cooked rice to this and grind well again.
4. Add yeast and sugar with 2 tbsp of warm water and leave it for 10 minutes. Yeast will dissolve and gets activated. Instead of yeast, half glass toddy can be used. I have never tried with toddy.
5. Add this to the mixie along with the batter and grind for a minute.
6. Leave this batter in a vessel for 8 hours or overnight to ferment. The batter volume would have doubled by then.
7. Pulse 3 tbsp of coconut, jeera and shallot once in a mixie.
8. Add the coconut mixture to the batter and mix well.
9. Heat a tawa and apply oil.
10. Pour a laddle full of batter and gently spread the batter into a circle. After sometime, holes will appear on the dosa and one side will be cooked.
11. Flip to the other side and cook it as well.
12. Yummy Kallappam is ready to be served with chicken curry or peas curry.

Note:

1. The dosa should not be left on the tawa for too long. Otherwise, it will dry up and will become crisp.
2. Best to have this appan when it is hot.