Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Panni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the watter will loosen.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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