Распечатать
E-mail
 |
Ингредиенты
- Soaked raw rice: 1 ½ to 2 cups. (soak for atleast 1 hour)
- Cooked rice: 1 handful (around half cup).
- Coconut scrapings: 1 handful (can add a little more for better taste)
View Full Recipe at Cooking is Easy
Самая большая кухня в мире
|
|
%20means%20Toddy%20in%20Malayalam%20and%20it%20is%20also%20used%20to%20ferment%20appams.....%20of%20course%20the%20next%20best%20thing%20is%20our%20very%20own%20yeast.%20Kallu%20was%20not%20available%20so%20I%20prepared%20this%20with%20yeast.%20Kallappam%20is%20very%20much%20different%20from%20palappam%20in%20taste%20and%20in%20texture%20though%20the%20ingredients%20are%20almost%20similar.%20For%20kallappam%20the%20batter%20need%20not%20be%20grinded%20finely%20....there%20should%20be%20some%20%22thari%22%20and%20it%20is%20a%20thick%20batter%20like%20idily%20batter.%20There%20is%20jeera,%20shallots,%20and%20a%20dash%20of%20garlic%20which%20give%20its%20unique%20flavor%20and%20taste.%20I%20used%20instant%20yeast%20while%20making%20and%20it%20saved%20me%20from%20fermenting%20it%20separately.%20I%20just%20added%20yeast%20along%20with%20the%20ingredients%20while%20grinding.%20The%20combination%20is%20always%20palappam%20and%20stew%20and%20kallappam%20and%20mappas%20....it%20is%20a%20coconut%20milk%20based%20thick%20curry%20with%20chicken%20,%20mutton,%20eggs,%20or%20vegetables.%3C/p%3E%3Cp%3EIf%20you%20are%20using%20toddy....it%20should%20be%20fresh%20sweet%20toddy.%3C/p%3E%3Cp%3ERecipe%20source:%20My%20amma.%3C/p%3E%3Cp%3EHow%20to%20make%20kallappam:%3C/p%3E%3Cp%3ESugar:%201%20tsp%20or%20according%20to%20ur%20taste.%3C/p%3E%3Cp%3EWater:%20Little%20to%20grind.%3C/p%3E%3Cp%3ESalt:%201%20tsp.%3C/p%3E%3Cp%3EEgg:%201%20(optional)%3C/p%3E%3Cp%3EInstant%20yeast:%201/2%20tsp.%3C/p%3E%3Cp%3EJeera:%201/2%20tsp.%3C/p%3E%3Cp%3EShallots:%204%20to%205.%3C/p%3E%3Cp%3EGarlic:%202%20or%203%20cloves.%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E1.%20In%20a%20mixer%20grinder%20jar%20put%20in%20all%20the%20ingredients%20and%20grind%20it,%20do%20not%20add%20too%20much%20water;%20the%20batter%20should%20be%20a%20thick%20batter.%20Do%20not%20grind%20it%20too%20fine.%3C/p%3E%3Cp%3E2.%20There%20should%20be%20some%20%22thari%22%20in%20the%20thick%20batter.%20Cover%20it%20and%20allow%20it%20to%20ferment%20for%20about%206%20to%208%20hours.%3C/p%3E%3Cp%3E3.%20This%20is%20how%20the%20batter%20looks%20after%20it%20is%20fermented....the%20bubbles%20indicates%20that%20it%20is%20nicely%20fermented%20and%20ready%20to%20use.%3C/p%3E%3Cp%3E4.%20Heat%20a%20dosa%20tawa%20and%20grease%20it.%20Pour%20a%20big%20scoop%20of%20the%20batter%20and%20do%20not%20spread%20it%20much.%3C/p%3E%3Cp%3E5.%20Cover%20it%20and%20let%20it%20cook%20for%20a%20minute.%3C/p%3E%3Cp%3E6.%20Open%20lid%20and%20flip%20the%20appam%20to%20the%20other%20side%20and%20let%20it%20remain%20for%20another%20minute%20or%20two.%3C/p%3E%3Cp%3E7.%20Make%20kallappams%20the%20same%20way%20with%20the%20rest%20of%20the%20batter.%3C/p%3E%3Cp%3E8.%20Serve%20with%20chicken%20mappas.%3C/p%3E%3Cp%3EYes....you%20guessed%20it%20right%20my%20next%20post%20is%20chicken%20mappas......%3C/p%3E%3Cp%3ESharing%20with%20Made%20from%20scratch.%3C/p%3E){kind=link}