Kallappam

Initial Preparation:

1. Wash and soak the raw rice in water for 6 - 8 hours. Drain the water completely and set aside.
2. In a bowl, add in the ingredients listed in 'For Yeast mixture' and set aside for 10 minutes.

Batter Preparation:

1. Grind the soaked rice along with little water. Once it is coarsely ground, add in the cooked rice, ¾ cup of grated coconut and grind everything together to make a very smooth paste, add little water if necessary.
2. Transfer it to a large bowl. Add in the yeast syrup, mix well and allow it to ferment for 6 - 8 hrs.
3. Just before preparing the appams, coarsely grind together ¼ cup of grated coconut, pearl onions and cumin seeds.
4. Add the crushed coconut-cumin mixture and enough salt to the batter and mix well.

Making Kallappam:

1. Heat a pan on low-medium flame. If you are using iron skillet, rub some oil on it.
2. Pour a ladle full of batter into the tawa. Don't spread. The batter will spread by itself.
3. Flip over to the other side after a minute or two and fry until it turns light brown.
4. Serve hot.

Note:

• You can use ½ cup of toddy instead of yeast-sugar syrup.
• If the batter is very thick you can add either milk or coconut milk or even water. The consistency of the batter should be similar to that of an idli batter.