Kinnathappam is a traditional Kerala ‘palaharam’
.Kinnam refers to a shallow copper or steel vessel in malayalam.Kinnathappam
can be called as a steam cooked rice cake . Kinnathappam are of two types, one
made with jaggery and the other with sugar. Here I have made sugar kinnathappm.Dont
be confused with Kinnathappam and vattayappam.Unlike kinnathappm the latter is
prepared with fermented rice batter. This is a delicious sweet snack with smooth and soft texture.
Recipe by Lakshmi Nair
Ingredients
1.
Raw rice( pachari)-1 cup
2.
Sugar-1cup
3.
Egg-1no
4.
Thick coconut milk-1cup
5.
Thin milk-2 ½ cup
6.
Cardamom powder-1/2tsp
7.
Jeera (cumin seeds)-1/4tsp
8.
Little oil or ghee for greasing the
plate
Method of preparation
1.
Soak rice for 3 or 4 hours. Grind
this into smooth paste by adding required amount of thin coconut milk. When the
rice is fully grinded, add egg, sugar and cardamom. Grind again till sugar
dissolves completely.
2.
Add remaining thin coconut milk and
thick coconut milk. Mix well .Sieve this mixture through a fine cloth .This
sieved batter will look like frothy milk.(see the pics below)
3.
Grease a shallow steel plate. Pour
this batter. Fill only ¾ th of the plate. Steam cook this for 45 minutes .When
it is half done, open the steamer ,sprinkle few jeera seeds over the top. Keep
the lid on and cook again till it is done. Even after the mentioned time, the
appam may look like uncooked and sticky on touch. But it will solidify upon cooling.
So try not to cut while it is hot.
Once it has cooled, cut
into desired shapes and serve.
Notes: Kinnathappam is a thin cake .So always use a shallow vessel,
preferably a steel thali plate. The batter should not be thick. With the above quantity
two Kinnathappams can be made.
Sieved batter
