Traditional Kerala kinnatappam are made with rice flour and fermented batter but, I was craving for kinnatappam and decided to skip the lengthy process. Basically, patience is not my biggest quality 😂. I skipped rice flour for all purpose flour and no grinding involved thus, no fermentation as well. Trust me, with all the left out process, the end result do came out perfectly fine. This recepi is something I call as instant kinnatappam as it is easy,simple and never compromise on taste.
Do use organic jaggery so that you won't end up with residues in your batter. For non-organic jaggery, boil the jaggery to make jaggery syrup and strain to discard impurities before adding to the batter. Of you are adding jaggery syrup do adjust the amount of water accordingly to form a semi thick batter. Delicious kinnatappam which is beautiful on the eyes and absolutely satisfying on the palate
Ingredients
1 cup all purpose flour
1/3 cup freshly grated coconut
1 cup water
3/4 powdered jaggery
10-12 cashews
1 tbsp black raisins
Pinch of cardamom powder
Pinch of salt
Ghee for greasing
Methods
Grease a round pan with ghee and keep aside.
In a large bowl, whisk in all purpose flour, salt,jaggery,coconutda b and cardamom powder.
Add water and stir to form a semi thick batter without lumps.
Pour the batter into the greased pan and sprinkle with cashews and raisins.
Steam for 35-40 minutes on medium heat.
Remove from steamer and cool completely before slicing.
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