- White Rice – 1 cup
- Thick coconut milk (Onnam Pal) – 1 cup
- Melted Jaggery – 4 table spoons
- Cumin Seeds – ¼ teaspoon
- Cardamom Powder – ¼ teaspoon
- Egg – 1
- Cashew nuts – 1 or 2 teaspoons
- Ghee – 1 1/2 table spoon
Wash and soak the rice in water for 1 to 2 hours. Once ready strain it and put in a wet grinding jar of the Mixi, add coconut milk, cumin seeds and cardamom powder. Grind into a very smooth paste. Break the egg and add yoke and white into the batter, add Jaggery and grind again for a second, then keep it aside. You can use rice flour also if you want to save time, but not the roasted one. Fry the cashew nuts using a little ghee and keep it aside. Get ready the idly pot with sufficient water for steaming.
Grease a cake plate or a steel plate for steaming with a little ghee, add the batter to the dish, add rest of the ghee and stir well; decorate it with cashew nuts and keep for steaming. After 20 to 30 minutes (timing may differ according to the depth of the plate used to cook the Appam) remove it from fire and set aside to cool. I have used roasted sesame seeds(Til) – Ellu in Malayalam)here instead of cashew nuts; because the other day some readers said they are allergic to nuts. When it is cool, cut into pieces and serve. This quantity can make 2 Kinnathappam; it shouldn’t be very thick, otherwise may not cook properly. If you could use all organic ingredients to make this dish, this will be a very healthy and sweet dish for you and family. Its an awesome fast and tasty snack to relish. You can use sugar instead of Jaggery but not healthy.
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