Kallappam with Kerala Duck Roast

Instructions

1. 1

   Soak the Rice

   • Wash the raw rice thoroughly in several changes of water until the water runs clear.
   • Soak the rice in plenty of fresh water for 4 to 6 hours. Soaking softens the grains for a smoother batter.
   • After soaking, drain the water completely using a colander and set the rice aside.
2. 2

   Prepare and Grind the Batter

   • In a small bowl, activate the yeast by mixing it with 2 tablespoons of lukewarm water and 1 teaspoon of sugar (from the measured amount). Let it sit for 5-10 minutes until it becomes frothy.
   • In a high-speed blender jar, add the drained raw rice, cooked rice, grated coconut, shallots, cumin seeds, the remaining sugar, and the activated yeast mixture.
   • Add about 1 cup of water and grind everything to a smooth, fine batter. The batter should be thick yet pourable, similar to a pancake batter. Add a little more water, tablespoon by tablespoon, only if necessary.
   • Transfer the batter to a large bowl or pot, ensuring it's only filled halfway to allow room for fermentation.
3. 3

   Ferment the Batter

   • Add salt to the batter and mix well with a clean hand or a whisk for about a minute. This incorporates air and aids fermentation.
   • Cover the bowl with a lid (not airtight) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight.
   • The batter will rise, almost doubling in volume, and will be bubbly with a pleasant, slightly sour aroma. Fermentation time will vary depending on the ambient temperature.
4. 4

   Cook the Kallappams

   • Once fermented, do not stir the batter vigorously. Gently give it one or two light stirs to even it out, preserving the air bubbles.
   • Heat a heavy-bottomed pan or an appam pan (appachatty) over medium-low heat. Grease it lightly with a few drops of coconut oil.
   • Pour one ladleful (about 1/3 cup) of batter into the center of the pan. Do not spread it; allow it to form a thick, round pancake naturally.
   • Cover the pan with a lid and cook for 2-3 minutes on low heat.
   • The Kallappam is cooked when the top is set and covered with small holes, and the edges are cooked through. The bottom should be a light golden brown. Kallappam is traditionally not flipped.
   • Carefully remove the appam from the pan using a spatula. Repeat with the remaining batter, greasing the pan lightly between each appam.
   • Serve hot with your favorite curry or stew.