Kallappam / Fermented Rice Pan-Cakes

There are quite a different varieties of  Fermented and Non - Fermented Rice Pan Cakes from our own Kerala . I have tried to upload a few here , Fermented  Appam - with NO coconut ,  and the Non - Fermented  Palada / Rice Crepes , and now the very Famous Fermented Kallappam to join the list.
I really do not find much difference Kallappam but, it does have a very slight taste difference due to the addition of Shallots and Cumin.

 I always likes my Appam /Rice  Pan Cakes to be very sweet, so i usually add extra sugar than which is said;  and would love to have a spicy gravy to accompany it. Its really fun, you have sweet and spicy at the same time. 
I made a spicy yet very tasty Curry to go with it. Would upload the recipe for the curry very soon, until then keep guessing  it :)

Kallappam / Fermented Rice Cakes


Ingredients:
2 cups  Raw Rice / Idly Rice ( soaked for 6-7hrs  )  
1 cup Grated Coconut
1 cup Cooked Rice
3 Shallots
1 tsp Jeera / Cumin
1 cup Toddy ( refer Notes )
1/2 tsp Yeast
2 tbsp Sugar ( adjust accordingly , i usually add more )
Salt
Water as needed

Method:

Clean and soak rice for 6-7 hrs, i usually soak it overnight and grind it in the morning.
Mix in Yeast to 1/4 cup warm water and set aside for about 10 mins.
Grind together soaked Rice + grated coconut + cooked rice +  shallots + jeera / cumin to a smooth paste adding water as needed.
Mix in yeast mixture + sugar + salt to the batter and mix well.
Let it stand and ferment , it would take atleast 8 - 9 hrs to get fermented, and double in size.
To make the rice pancakes : 
Heat a Griddle  / Tawa , oil it , and pour a ladle full of batter ; do not spread it, close it with a lid and let it cook, flip it the other side and cook again.
Serve hot with curry of your choice or  Omelette Curry ,  Kerala Black Chickpea Curry .

Notes: I usually store the water from the coconut. Add 2 tbsp Sugar to a glass of Coconut water and leave it for a day, and then use it instead of water to grind the rice.