The delightfully fluffy Kallappam is a regular feature in meals across Kerala. While the authentic version uses naturally brewed toddy, its soft and delicate texture can be replicated at home using other methods as well. This delicious pancake can be had with an array of dishes and is a favouritein our households. We hope you enjoy it as well.

Ingredients 
Raw rice - 500 g
Yeast - 2 g
Sugar - 50 g or to taste
Salt - to taste
Coconut - 1
Cumin - 5 g
Small onions (sliced) - 10
Curry leaves (chopped)     - 2 sprigs
Garlic (crushed) - 5 cloves
Coconut oil - 20 ml

Method of Preparation
Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency. Dilute the yeast in 15 ml lukewarm water and 10 g of sugar and mix to the ground batter. Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment. Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour. Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cook for one minute in slow fire. Flip over and cook till golden brown colour. Sprinkling a few drops of ghee before serving will add to the taste and flavour.