- Roasted Rice Flour – 1 cup
- Salt – To taste
- Melted Jaggery – 3 table spoons
- Water – 3/4 Cup
- Cumin Seeds powder – 1 teaspoon
- Cardamom – 4
- Jack fruit paste – 1 Cup (Ripe Jack fruit clean, remove seeds, take the flesh of the fruit and grind in mixi )
- Scraped Coconut – 1 Cup
Mix all the ingredients together adding water little by little. Water should not be too much, batter should be thick; if you add hot water the appam will be softer.
Those who love it very sweet can add more jaggery. If you like the taste of ghee and no cholesterol or obesity problem, add one teaspoon of ghee to the mixture and mix well before filling the cones. Take Cinnamomum malabathrum (Edana /it’s a plant which looks similar to cinnamon but leaves are broader and longer) leaves,
wash and wipe them with a clean plate wiper or tissue paper. Make a cone with the leaf as shown in picture and fill the corn with the mixed flour then close the corn (refer picture). Push the stem tightly in. You can use clean unused broom stick or tooth pick to keep the cone steady. I haven’t used it, because I am very lazy to add extra work. After filling all the corns keep them in an idly pot or a steamer with sufficient water to steam. Let it cook for 20 to 30 minutes. You get 14 Poochayappam with this quantity.
Open the steamer and empty the Poochayappam (I just have no idea how this sweet got the name poochyappam in some parts of Kerala (kumbilappam/Edana Ila Appam) into a plate. (If these leaves are not available in your region, can make it in jack fruit leaves or banana leaves but won’t get the flavor of these leaves. This also can be steamed in idly plate if you don’t want to use leaves). After 5 minutes dash to your dining table with your family and in no time you will find an empty plate on the table. It’s a very tasty snack which you will always love to cherish in your memory.
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