Kerala – Kallappam | Vattayappam

Kalappam or Vattayappam   is kottayam delicacy made with local toddy. I have had it during my trip to Idukki and other rural areas. Commonly seen in small tea stalls and sold as a snack with tea. For a new comer to Kerala we might think it is an Idly and bite into it wondering there is no sambar or chutney around it, only to realise it is actually sweet with a cardamom flavour in the background.

kalappam

Ingredients

Rice, coconut and toddy are the main ingredients to make an Kalappam. The porosity of the Kalappam comes from the leavening agent added while letting the batter to ferment. The Kalappam is soft in the inside and crispier on the exterior making it unique from other dosas. The softness of the Kalappam comes from the roux that is prepared and added to the batter.

Here is how to make kallu at home.

TraditionallyKallappam is fermented with toddy also known as kallu OR yeast.Kallappam batter is fermented using toddy or kallu.

I have made two variations of roux in the recipe. One using Semolina and the other using the batter itself. Some also use cooked rice to substitute for the roux. If you think about it cooked rice is another form of roux . Don’t you agree.

The yeast I used

Nature platter Bakers active dry yeast

Similar recipes

Tips to make a perfect Kalappam or Vattayappam

  1. Batter has to be thicker than idly batter while grinding. I use 1/2 cup water and 300 ml of toddy to make the batter for 2 cups of rice.
  2. Ferment the batter for 4-5 hours or till the batter doubles in size. The batter is ready to be used for kallappam. Re-ferment it for 2-3 hours again and use it to make Kallappam for a softer version of the kallapams.
  3. If you do not have a vessel like mine, you could steam the batter in any vessel which can hold at least a cup of batter. The Kallappam is at least an inch in thickness.
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Step by step video

Recipe

 

KALLAPPAM-Vattayappam

Prep Time 8 hrs
Cook Time 15 mins
Course Snacks
Cuisine kerala cuisine
Servings 4

Equipment

  • Steamer

Ingredients
  

  • 2 Cup Raw rice
  • 1 Cup Grated coconut
  • 1.5 cup Toddy
  • .5 Cup Water
  • 1/2 Cup Sugar
  • 2 Tsp Cardamom powder

Instructions
 

  • Soak the rice for 4-5 hours. Grind the rice to smooth paste with 1 cup of water
  • Grind the rice to a smooth paste. Add the grated coconut to the batter and grind to smooth paste. Grind with very less water.
  • Take 1/2 cup of batter and dilute it with 1 cup of water.
  • Cook the diluted batter on the stove on low heat for few minutes.
  • The batter would thicken. Switch off the stove. Let it cool to room temperature.
  • We have our roux prepared.
  • Add the roux and grind everything well. Make sure the mixer doesn't heat up.
  • Add the sugar, cardamom and the rest of the toddy and grind to smooth paste.
  • Set aside to ferment for 4-5 hours.
  • Batter is ready and fermented.
  • Grease the idly plates with oil in the inside and the sides of the plate.
  • Laddle the batter into the vessels to half its capacity. The kallappam has to be an inch thick when cooked.
  • Steam the batter in the idly cooker for 10-12 minutes.
  • Kallappam is ready. serve with tea as a snack.
Keyword KALLAPPAM-Vattayappam

Batter is made with rice, coconut and the roux and the kallu is added before fermenting. A quick method to make kallu or toddy at home is to add 1/2 tsp of yeast and 1/2 tsp of sugar to 1/2 cup of coconut water and allow it to ferment for 24 hours. The batter is ground to a thick paste, leaving place for the toddy liquid to loosen up the batter later. This liquid is then added to the aapam batter and then the batter fermented for 8 hours before making the appams. Detailed recipe below.

What is a roux ?

Roux is a method where a small quantity of batter is thinned down by adding water or milk to it based on the recipe. This thin batter is briefly cooked just for a few minutes till the batter becomes thick and slurry . This thickened batter at room temperature is added to the rest of the batter or dough. The reason to do this is to gelatinise the starches in the batter or dough. In this case the batter thickens a bit absorbing the water around it, and making the batter less sticky. The moisture retention being high in the batter will result in a softer long lasting appams. This method is also called Tangzhong method .Though the term might sound foreign to us, It is not new to our Indian culinary methods. The Tangzhong method is known to the world  as an Asian technique to make soft buns. I use the roux/ Tangzhong method to make jackfruit appam, ladi pav, soft bread too.

 

Different ways to make the roux.

 

I have made two variations of roux in the recipe. One using Semolina and the other using the batter itself. Some also use cooked rice to substitute for the roux. If you think about it cooked rice is another form of roux . Don’t you agree.

The yeast I used

Nature platter Bakers active dry yeast

Similar recipes

Tips to make a perfect Kalappam or Vattayappam

  1. Batter has to be thicker than idly batter while grinding. I use 1/2 cup water and 300 ml of toddy to make the batter for 2 cups of rice.
  2. Ferment the batter for 4-5 hours or till the batter doubles in size. The batter is ready to be used for kallappam. Re-ferment it for 2-3 hours again and use it to make Kallappam for a softer version of the kallapams.
  3. If you do not have a vessel like mine, you could steam the batter in any vessel which can hold at least a cup of batter. The Kallappam is at least an inch in thickness.
[/vc_column][/vc_row]

Step by step video

Recipe

 

KALLAPPAM-Vattayappam

Prep Time 8 hrs
Cook Time 15 mins
Course Snacks
Cuisine kerala cuisine
Servings 4

Equipment

  • Steamer

Ingredients
  

  • 2 Cup Raw rice
  • 1 Cup Grated coconut
  • 1.5 cup Toddy
  • .5 Cup Water
  • 1/2 Cup Sugar
  • 2 Tsp Cardamom powder

Instructions
 

  • Soak the rice for 4-5 hours. Grind the rice to smooth paste with 1 cup of water
  • Grind the rice to a smooth paste. Add the grated coconut to the batter and grind to smooth paste. Grind with very less water.
  • Take 1/2 cup of batter and dilute it with 1 cup of water.
  • Cook the diluted batter on the stove on low heat for few minutes.
  • The batter would thicken. Switch off the stove. Let it cool to room temperature.
  • We have our roux prepared.
  • Add the roux and grind everything well. Make sure the mixer doesn't heat up.
  • Add the sugar, cardamom and the rest of the toddy and grind to smooth paste.
  • Set aside to ferment for 4-5 hours.
  • Batter is ready and fermented.
  • Grease the idly plates with oil in the inside and the sides of the plate.
  • Laddle the batter into the vessels to half its capacity. The kallappam has to be an inch thick when cooked.
  • Steam the batter in the idly cooker for 10-12 minutes.
  • Kallappam is ready. serve with tea as a snack.
Keyword KALLAPPAM-Vattayappam

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