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Main Course

Kerala Style Kinnathappam

A filling snack very popular in Kerala and surrounding areas. Kinnam means ‘plate’ and appam means ‘cake’ and hence the snack is termed ‘cake in a plate’.

Ingredientsfor 4 servings

2 cup Rice flour roasted and without any granules
11/2 cup Thick coconut milk
3 nos Cardamom — powdered (Elakka)
Cumin seeds — powdered (Jeerakam)
5 nos Cashewnuts broken into small pieces
10 nos Groundnuts roasted and broken into small pieces
3/4 cup Sugar
Baking soda A pinch

Preparation

Step 1
For preparing Kerala Style Kinnathappam, Stir everything together thoroughly roasted rice flour and coconut milk.
Step 2
Make sure that no lumps are formed.
Step 3
Add powdered cardamom, powdered cumin seeds, cashews, groundnuts, sugar and baking soda.
Step 4
Stir everything together thoroughly the whole mixture.
Step 5
Pour a ladle of the above batter into the moulds provided with the Appachembu and spread it evenly and thinly.
Step 6
Place the Appachembu on fire, cover it and allow it to cook.
Step 7
When the steam comes, remove from the fire.
Step 8
Cut Kerala Style Kinnathappam into desired shapes while it is still warm.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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