Soft, fluffy rice pancakes from Kerala with a delicate sweetness from coconut and a unique flavor from cumin and shallots. This fermented delicacy is a classic breakfast, perfect with vegetable stew or egg curry.
Prep20 min
Cook20 min
Soak240 min
Ferment480 min
Servings4
Serving size: 2 pieces
429cal
7gprotein
79gcarbs
Ingredients
1.5 cup Raw Rice (Use short-grain raw rice like pacharisi for best results.)
0.5 cup Cooked Rice (Any variety, cooled to room temperature.)
1 cup Grated Coconut (Freshly grated is recommended for best flavor.)
3 tbsp Sugar (Adjust to your preferred sweetness.)
4 pieces Shallots (Peeled and roughly chopped.)
0.5 tsp Cumin Seeds
0.5 tsp Active Dry Yeast
0.75 tsp Salt (Add after fermentation if in a cold climate.)
1 cup Water (Lukewarm, for grinding. Adjust as needed.)
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs with masala.)
Soft Kallappam with a perfectly spiced Mutta Roast. Aromatic and truly comforting, mom's recipe style!
This kerala dish is perfect for breakfast. With 752.62 calories and 22.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
2 tbsp Coconut Oil (For greasing the pan.)
Instructions
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
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
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
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.
324cal
15gprotein
20gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
