CHITTAPS

Chittaps are rich, soft, porous, delicious pancakes….. These are perfect accompaniment to any gravy items….. The East Indian community prepare Chittaps either with a mixture of rice flour & maida OR rice flour & wheat flour, coconut milk, egg and yeast.

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INGREDIENTS : 2 1/2 cups rice flour, 1 1/4 cups maida (white flour), 1/2 cup coconut milk, 1/2 cup sugar, salt to taste, 2tsp yeast, 1 egg, oil.

DIRECTIONS : In about 1 tbsp lukewarm water stir in yeast with a pinch of sugar…… Set aside for some time….. Mix rice flour, maida, coconut milk, sugar, salt, yeast mix and egg well….. A little water can be added, if required……Set aside to ferment for at least 2-3 hours….. Stir batter again…. If required, add little more coconut milk to get pouring consistency.20180227_142027.jpg
Heat a nonstick pan….. Lightly grease with oil…. Pour batter with a ladle on the pan, softly spread it to form a pancake……20180227_141024.jpg Cover (to retain the heat) and cook on slow fire for a minute or two…..20180227_141144.jpg Flip….. Cook uncovered for a few seconds till done…..20180227_141246.jpg One side will be light brown and the other side whitish…… Serve hot….. Continue this procedure till all the batter is used…… Goes very well with veg / non veg gravies.

NOTE : Sugar can be adjusted according to taste….. Increase coconut milk, if required, to get pouring consistency…….East Indian community use cast iron chittap pan.

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Syrian Christian Cuisine Conclusion ……

Journey through the Syrian Christian Cuisine has been a superb experience……. Also known as Nasrani/Suriani Cuisine, this wonderful cuisine is rich & varied……. Other than the dishes I have tried out there are so many…..
Fish Molee : Mildly spiced fish stew with coconut milk.
Palappam : Lace rimmed pancakes.
Vattayappam : Steamed spongy rice batter cakes.
Kallappam : Toddy pancakes.
Inriappam : Unleavened bread of rice & black beans….named after the abbreviation INRI on the crucifix….. Prepared & had on Maundy Thursday…. After supper, inriappam is dipped in molasses & coconut milk and offered to all family members in a symbolic reenactment of the Last Supper.
Tharavu Roast : Tharavu or Duck roast is generally made during festive occasions.

They have a wide varieties of sweet & savoury snacks called Palahaarams which can generally be stored in airtight containers……
Avalos Podi : Ground roasted rice, coconut, cumin seeds, salt mixture which is mixed with sugar.
Churuttu : Syrupy avalos podi encased in wafer thin pastry made from stiff unroasted pastry dough in banana leaf.
Avalos Unda : Grainy balls made with avalos Podi which is held together with a thin sugar syrup containing lime juice, ghee & cardamom powder.
Manga Thera : Mango & roasted rice flour leather/mat.
Elayappam/Ela Ada : Steamed banana leaf cakes…… These can be kept refrigerated for at least a week.
Kumbilappam/Chakka Appam : Steamed jackfruit cones steamed in fragrant vazhana (also known as Edana/ bay) leaves…. Lasts a week when refrigerated.

Mentioned a few…..there are so many!!!

Recipes handed down from generation to generation, Syrian Christian Cuisine is an unique part of Kerala.