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Kallappam (Vellayappam)
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Raw rice ½ kg

Grated coconut 3 cup

Cumin seeds 1 tsp

Garlic 3 cloves

Toddy (local alcohol) ¼ cup


Soak the raw rice in water for 2 ½ hours. Then grind it coarse, adding grated coconut, garlic and cumin seeds. This batter should be medium loose in consistency. Add toddy and salt to this batter and keep it to ferment for 6 hours. Stir well before you start to make the appam. After stirring, keep it aside for 10 mts. Then pour on a tawa and make appam.

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