Kumbalappam
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 4 servings
- 1 cup Rice powder fried
- 1/2 cup Chakka varattiyathu
- 1/4 cup Jaggery syrup warm
- 1/2 cup Coconut — grated
- 1/2 tsp Cumin seeds — crushed (Jeerakam)
- Salt, to taste
Preparation
Step 1
Mix everything together adjusting the jaggery syrup.
Step 2
Make a smooth dough out of it.
Step 3
Make cones with vazhana leaf or with cinnamon leaf.
Step 4
Fill the cone to 3/4th.
Step 5
In a steamer, steam these cones for 30 - 40 minutes.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Ari Pappadam - Vishu Special
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...
Main Course
Avial - Traditional Recipe
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...
Snacks
Aval Nanachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Payasam
Aval Payasam | Poha Kheer
This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.