Instructions
- Sieve the two flours together.
- Add toddy and make it into a thick batter and set aside for 6 - 8 hrs.
- Place a griddle over a slow fire.
- Grease the pan lightly with gingelly oil or melted butter.
- Pour a spoonful of the batter.
- Take the pan with both hands and give it a circular twist so that about half an inch more of the pan is thinly coated with the batter, which, when the kallappam is cooked, forms the crisp brown border.
- Cover with a tight-fitting lid and cook till done.
- :- Serve with mutton or chicken curry.
Share this Recipe
