#veenascurryworld #kalathappam #kunjikalathappam #malabar
Authentic Kerala Dishes with my personal Touch 😍

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Ingredients

White rice - 1 cup
Kaima Rice (Jeerakasala ) -1/2 cup

Cooked Rice -3tbsp
Salt -
Sugar -3/4cup
Cardamom -6
Water -1/4 cup plus 2 tbsp

For Coconut Filling

Coconut -7tbsp
Salt -one pinch
Sugar -3tbsp
Cardamom Powder -1/4stp
Ghee -1tsp
Cooked Chana Dal -1/4cup
Hot Water -2 tbsp

Method

Wash the rice and soak it overnight. In a separate dish soak ¼ cup channa daal. We need to grind the raw rice, the cooked rice sugar(according to your taste),salt and cardamom. Grind it finely with just enough water for grinding. Keep the batter closed and aside for atleast 1 hr.

Take a heavy bottomed wok and add 2 – 3 tbsp coconut oil. Keep it on the smallest gas ring with medium flame. Only after the coconut oil is heated up we have to pour the batter. We need to keep adding the coconut oil spoon by spoon. This will help the batter to be fully cooked in the middle.keep pouring the oil on top of the appam. Cook the channa daal to ¾ done.no need to pressure cook it.
Adjust the flame :-
When pouring the batter it should be in high flame.
When there is foam like in the middle of the appam you need to reduce the flame to medium . towards the end the flame should be at its lowest.

Keep another wok with oil being hot always so that we can keep on pouring hot oil on top of the appam for easy cooking.

Take another kadai .Add ghee or coconut oil. Then saute the grated coconut.Add cardamom and sugar. Add a bit of salt and little water.the sugar will have to completely dissolved. Add the cooked channa dal.Mix it well. This filling is had along with the Kunji Kalathappam.

Now serve both this together.

Enjoy!!!

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veeenajan@gmail.com

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