Kinnathu Appam
During winter and especially during the holiday season, it is tempting to eat sweets. This appam is gluten free and vegan, and it can be made within 20-30 minutes. This recipe originated from Kerala. YouTube has a lot of variations to this recipe. Below is mine. Hope you will try it and like it!
Desika Products:
Raw Rice, Jaggery, Elachi
RECIPE FOR KINNATHU APPAM :
Ingredients:
Raw rice - 1 cup
Jaggery - 1 cup (if jaggery powder, 1.5 cup)
Elachi Pods - 1 to 2
Chopped coconut pieces - 1/2 cup
Cashews - 10 to 15
Salt - 1 to 2 pinches
Water - 1 to 2 tbsp
Baking soda - 1/4 spoon
Coconut oil - 2-3 tbsp
Instructions:
Soak the raw rice for at least two hours. Drain the water and grind it along with the elachi. It must be ground to a very smooth paste.
Take a thick bottom pan, add jaggery. To that add 1 tablespoon of water and keep it on the stove until the jaggery melts completely.
Filter the melted jaggery from step 2 to a separate container.
Add the melted jaggery to the ground rice flour, add a pinch of salt and baking soda.
Take a very thick bottom pan, like a pressure pan, add the coconut oil. Once it is hot add the chopped coconut pieces and cashews. Fry until golden brown.
Pour the rice flour mixed with jaggery to the thick bottom pressure pan, close the lid, and steam cook for 10 to 15 minutes. If using pressure pan, do not use the weight/whistle.
Once finished, insert a toothpick in the center of the appam to ensure it is completely cooked. Turn off the stove if completed.
Set it aside for 10 to 15 minutes and kinnathu appam is now ready to eat!
Tips & Tricks
When you insert the toothpick, it should come out clean. If it has any wet flour, then it is not cooked.
If you want, in step 5, you can also add raisins.