Ingredients with Measurements:
- 2 cups of raw rice
- 1 cup of grated coconut
- 1 cup of sugar
- 4 eggs
- 1 tsp of baking powder
- 1 tsp of yeast
- 1/2 tsp of salt
- 2 cups of water
- 2 tbsp of ghee
Special equipment needed:
- A blender or food processor
- A large mixing bowl
- A non-stick pan with a lid
Step-by-step instructions:
1. Soak the raw rice in water for at least 4 hours. Drain the water and grind the rice in a blender or food processor until it becomes a smooth batter.
2. In a separate bowl, mix the yeast with 1/4 cup of warm water and let it sit for 5 minutes until it becomes frothy.
3. Add the yeast mixture to the rice batter and mix well. Cover the bowl with a cloth and let it sit in a warm place for 2 hours to ferment.
4. After 2 hours, add the grated coconut, sugar, baking powder, and salt to the batter and mix well.
5. Beat the eggs in a separate bowl and add them to the batter. Mix well.
6. Grease a non-stick pan with ghee and pour the batter into the pan. Cover the pan with a lid and cook on low heat for 20-25 minutes or until the top is set and the bottom is golden brown.
7. Once the Egg Kalathappam is cooked, remove it from the pan and let it cool for a few minutes before slicing it into pieces.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 280
- Fat: 8g
- Carbohydrates: 48g
- Protein: 5g
Substitutions for ingredients:
- You can use jaggery instead of sugar for a more traditional flavor.
- You can use coconut milk instead of grated coconut for a creamier texture.
Variations:
- You can add cardamom powder or vanilla extract for extra flavor.
- You can add raisins or chopped nuts for a crunchy texture.
Tips and tricks:
- Make sure to ferment the batter for at least 2 hours to get a fluffy texture.
- Use a non-stick pan to prevent the Egg Kalathappam from sticking to the bottom.
Storage instructions:
- Store the Egg Kalathappam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the Egg Kalathappam in a microwave or on a non-stick pan until warm.
Presentation ideas:
- Serve the Egg Kalathappam on a plate with a sprinkle of powdered sugar on top.
Garnishes:
- You can garnish the Egg Kalathappam with chopped nuts or fresh fruits.
Pairings:
- Serve the Egg Kalathappam with a cup of hot tea or coffee.
Suggested side dishes:
- You can serve the Egg Kalathappam with coconut chutney or spicy tomato chutney.
Troubleshooting advice:
- If the Egg Kalathappam is not cooked in the middle, cover the pan with a lid and cook for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Egg Kalathappam is a traditional Kerala dish that is usually served for breakfast or as a snack.
Flavor profiles:
- Egg Kalathappam has a sweet and slightly tangy flavor with a fluffy texture.
Serving suggestions:
- Serve the Egg Kalathappam warm or at room temperature.
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Region: Indian