Marias Menu

Kallappam is also known as Veleyappam in some parts of Kerala. This is a traditional Kerala breakfast item. The main ingredient of this appam is Kallu (toddy), which is used as the raising agent and hence the name kallappam. Since toddy is not available here, I made it with yeast. It is very simple and easy to make.

Here is the recipe …

1. Rice powder - 2 1/2 cups
2. Grated coconut - 2 cups
3. Semolina (rava) - 2 1/2 tbsp
   Water - 1 1/2 - 2 cups
4. Yeast - 1/2 tsp
   Sugar - 1/2 tsp
5. Cumin powder - 1/2 tsp
6. Sugar - 2 tbsp
7. Salt

Add 2 cups water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast & sugar. Keep it to rise. Grind the grated coconut with cumin powder and 3/4 cup water.

Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well. Add 2 tbsp sugar and stir well. There should not be any lumps. The consistency of the batter should be the same as Idli batter. If the batter turns out to be too thick add a little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and stir well.

Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also. Serve hot with mutton stew.

• Other side dishes for appam are:

• Other appam recipes:

• You can see another version of kallappam here.

Its been three years that am living in Bahrain and this is the first time am trying an Arabic dish at home. We usually have Arabic food on weekends and I always have pita bread and some spreads like hummus, moutabel etc; My husband always asks me why I have the same dish again n again and the answer is I don’t know why…but I just love these spreads and hey its healthy too . So when I wanted to try Arabic dish I decided to go with hummus. I am not sure whether this is the authentic recipe , but it came out well for me. Hope you will also like it.

Here is the recipe….

1. Dried chickpeas (garbanzo beans) - 1 cup
2. Tahini - 1/4 cup
3. Lemon juice - 1/4 cup
4. Olive oil - 1/4 cup
5. Garlic - 2 cloves
6. Cumin powder - 1 tsp
   Chili powder - 1/2 tsp
7. Salt

Soak the chickpeas in water overnight. Cook the chickpeas till it is done. Let it cool. Reserve a bit of cooking water. In a food processor combine all the ingredients except cumin powder. If the mixture is too thick add reserved cooking water and adjust the consistency. Its usually made in a paste form and not watery, hence adjust the texture accordingly. Sprinkle cumin and chili powder on top and drizzle some olive oil. Serve with warm pita bread.

Note: I have changed the quantity of ingredients to suit my taste, so you can also adjust it after referring the sites listed below.

Reference sites:

• My Jewish Learning
• RecipeZaar
• MediterrAsian

1. All Purpose Flour - 1 1/2 cup
   Egg - 1
   Milk - 1/2 cup
   Sugar - 2 tablespoon
   Salt - to taste
   Water - as required
2. Coconut - 2 cups
   Sugar - 6 tablespoon
   Cardamom - 3 crushed
   Ghee - 2 tablespoon

Mix together number 1 ingredients and make a thin batter. Heat a pan/thava and pour the batter and spread it. Cook for a few minutes & turn the side. Prepare pancakes like this with the remaining batter.

For the Filling
Heat ghee in a pan and add the coconut and crushed cardamom. Add the sugar & mix well. Cook the mixture till it becomes soft and juicy. Put the filling in the prepared pancakes and roll it. Serve hot with honey.