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DISH NAME : KINNATHAPPAM WITH RICE FLOUR (STEAMED RICEFLOUR CAKE)
Preparation Time : 15 minutes
Cooking Time : 10 minutes
Description
"Kinnam" means a plate, with small edges. "Appam" means, cake. In Malabar region of Kerala, this plated cake is made during the fasting months. There are slight variations in the making of kinnathappam from region to region. Some people add egg, but i have not used egg in this recipe. This is also made with freshly ground rice flour, which is not roasted.
Note
1) I have used well roasted rice flour. Hence added boiling hot water which makes the appam soft.
2) If steaming in a pressure cooker, do not use weight.
| Quantity | Name | |
|---|---|---|
| KINNATHAPPAM (STEAMED RICEFLOUR CAKE) | ||
| 0.5 Cup | Rice flour, roasted | |
| 1 Cup | Coconut milk (thick) | |
| 1 Pinch | Cardamom powder | |
| 0.25 Cup | Sugar | |
| 1 Tsp. | Cumin | |
| 0.5 Cup | Boiling water (approximate) | |
| 1 Tsp. | Coconut oil for greasing | |
Method
1) Add boiling hot water to rice flour. Mix well with a spoon. Keep aside to cool.
2) Combine all ingredients, except cumin in a blender and blend to mix well.
3) Grease 2, 7 inch steel pans/ plates with edges or cake tins.
4) Pour the batter equally into 2 tins. sprinkle cumin seeds on top.
5) Heat a steamer, place the plates in it and steam for about 7 to 9 minutes.
6) Let it cool in the plates before cutting into wedges.
Serving Suggestions
Serve with tea.