Unlike my maternal grandmother, who loved cooking, my paternal grandmother hardly ever cooked.This is one dish she used to make, and this used to be a favorite of mine. Now this is Aishwarya's favorite too. In fact, she loves making this with me. She does most of the work, except for the frying the coconut pieces and doing the final steaming. She would do all the measuring and mixing. This is one dish where I don't have to worry about her taking a lick of the batter also. Since she is allergic to raw eggs, I don't usually let her help out with most of the other dishes because of this. But licking this batter is compensation enough as this is such a tasty batter. If you are someone who likes licking the batter for cookies and cakes, you would simply love this batter too! And you can take a lick of it or have your little ones lick it without a worry, as there are no raw eggs here. So whatever be the name, I would like to share this with you all.
Roasted Rice flour -1cup
Coconut milk-3 and 1/2 cups
Sugar-1/2 cup ( to your taste)
Coconut pieces or cashew nuts-2tsp
Cardamom-6 Powdered fine
Heat a pan and add the ghee and sliced coconut pieces and fry till coconut pieces turn golden. Leave it aside to cool. Now mix the rice flour with the coconut milk,honey ,sugar and cardamom add the fried coconut along with the ghee. Consistency of the batter should be that of dosa batter, a little lighter than the cake batter.To get the desired consistency you can add additional water if needed ,do this little by little.Now to a greased plate pour the batter about 1/2 " amount .Place this in a steamer and cook for about 10 minutes.You can check the doneness with a tooth pick ,if the tooth pick comes out clean when inserted in the cooked appam then its done Now remove from the steamer .When cool cut into desired shape.
Sending this over to Walking Through The Memory Lane, Kerala Kitchen EventCelebrate Sweets-Sweets with Rice by Nivedita hosted by Priya"Cooking with your Little Sous-chef "Event at Sugar'N Spice