I grow up eating lots of Kerala based breakfast/tiffin items since my native is close to the Kerala border. I can never survive without puttu and appams. It is my most comfort food and everybody at home loves it. Today's recipe Kallappam is traditionally made with Kallu(toddy) and since it is not widely available these days, we are using yeast to help with the fermentation. For appam's my mom-in-law makes homemade kallu using coconut water and sugar(check notes). We can use it for fermentation if you couldn't source yeast. These kallappams are really spongy, taste delicious with the coconut, cumin and onion flavour. If you love Kerala based tiffin items, then do check the following recipes as well.
- NoolPuttu(Idiyappam)
- Ethakka Appam(Pazham Pori)
