Kallappam – Rice Pancakes

These tasty pancakes are traditionally made with soaked rice that is then ground into a batter. For speed, and to encourage you to have a go at making them, I have opted for rice flour. In South India, the sap from coconut palms – called kallu – is used for the fermentation but as it’s not easy to source here, I’ve substituted it with yeast. While these pancakes are typically eaten for breakfast, I like them for lunch or supper alongside Aloo Dum, <