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Kerala`s favorite - Kallappams
Published On: 15 Sep 2006
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
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.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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