Sieve the two flours together.

Add salt and sugar.

Add toddy and make it into a thick batter and set aside for 6 - 8 hrs.

Add coconut milk to get the consistency of pouring batter.

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.