More Kerala Snacks Recipes
- Banana Fritters or Pazham Pori
- Parippu Vada (Masala Vada)
- Uzhunnu Vada
- Unniyappam
- Sukhiyan
- Banana Puffs
- Kozhukkatta
Ingredients
- ▢ 1 cup rice soaked for 6-7 hours
- ▢ ¾ cup desiccated coconut
- ▢ ¼ cup cooked rice
- ▢ ¼ teaspoon cumin seeds roasted & ground
- ▢ ¼ teaspoon cardamom seeds roasted & ground
- ▢ 2 cups water + 1 tablespoon water
- ▢ ½ teaspoon yeast
- ▢ ½ cup sugar + ¼ teaspoon sugar
- ▢ ¼ cup raisins/ sultanas & cashew nuts to decorate
Instructions
- Combine yeast, ¼ teaspoon sugar, and 1 tablespoon water, and leave it to ferment for about 10- 15 minutes.
- Meanwhile, grind rice, coconut, cooked rice, & water together to make a smooth, thick batter. Add in yeast, ½ cup sugar, and ground cardamom and cumin seeds. Mix well. Again, leave the batter in a warm place to ferment for 7 -8 hours.
- When the batter is ready, you can transfer it to an idli or vattayappam mould greased with oil. Decorate with cashews & raisins. Steam it for 15-20 minutes. When cooked, allow it to cool. Then slice and serve.
Nutrition
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- Idiyappam
- Beetroot Idiyappam
- Appam
- Palappam
Ingredients
- ▢ 1 cup rice soaked for 6-7 hours
- ▢ ¾ cup desiccated coconut
- ▢ ¼ cup cooked rice
- ▢ ¼ teaspoon cumin seeds roasted & ground
- ▢ ¼ teaspoon cardamom seeds roasted & ground
- ▢ 2 cups water + 1 tablespoon water
- ▢ ½ teaspoon yeast
- ▢ ½ cup sugar + ¼ teaspoon sugar
- ▢ ¼ cup raisins/ sultanas & cashew nuts to decorate
Instructions
- Combine yeast, ¼ teaspoon sugar, and 1 tablespoon water, and leave it to ferment for about 10- 15 minutes.
- Meanwhile, grind rice, coconut, cooked rice, & water together to make a smooth, thick batter. Add in yeast, ½ cup sugar, and ground cardamom and cumin seeds. Mix well. Again, leave the batter in a warm place to ferment for 7 -8 hours.
- When the batter is ready, you can transfer it to an idli or vattayappam mould greased with oil. Decorate with cashews & raisins. Steam it for 15-20 minutes. When cooked, allow it to cool. Then slice and serve.
