Ingredients with Measurements:
- 1 cup of rice flour
- 1 ripe banana, mashed
- 1/2 cup of grated coconut
- 1/4 cup of jaggery, grated
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of salt
- 1/2 cup of water
- Coconut oil for frying
Special Equipment Needed:
- Kuzhiyappam pan or an appe pan
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, mashed banana, grated coconut, grated jaggery, cardamom powder, and salt. Mix well.
2. Gradually add water to the mixture and mix until it forms a smooth batter. The batter should be thick and not too runny.
3. Heat the kuzhiyappam pan or appe pan on medium heat. Add a few drops of coconut oil in each cavity.
4. Once the oil is hot, pour the batter into each cavity, filling it up to 3/4th of the way.
5. Cover the pan with a lid and let it cook for 2-3 minutes or until the bottom of the kuzhiyappam turns golden brown.
6. Flip the kuzhiyappam using a skewer or a fork and cook the other side until it turns golden brown.
7. Repeat the process until all the batter is used up.
8. Serve hot with a cup of tea or coffee.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 12-15 kuzhiyappams.
Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 15g
Protein: 1g
Fiber: 1g
Sugar: 5g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Jaggery can be substituted with brown sugar or honey.
- Cardamom powder can be substituted with cinnamon powder.
Variations:
- Instead of banana, you can use grated carrots, pumpkin, or sweet potato.
- You can add chopped nuts like cashews, almonds, or pistachios to the batter for added crunch.
Tips and Tricks:
- Make sure the batter is not too runny, or the kuzhiyappam will not hold its shape.
- Use a non-stick kuzhiyappam pan or appe pan for easy flipping.
- You can add a pinch of baking soda to the batter to make the kuzhiyappam fluffy.
Storage Instructions:
- Store the leftover kuzhiyappam in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, microwave the kuzhiyappam for 30 seconds or until heated through.
Presentation Ideas:
- Serve the kuzhiyappam on a plate with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Chopped nuts
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Chutney
- Sambar
Troubleshooting Advice:
- If the kuzhiyappam sticks to the pan, add a little more oil to the cavities.
Food Safety Advice:
- Make sure the batter is cooked through before serving.
Food History:
- Kuzhiyappam is a traditional South Indian snack made with rice flour and coconut.
Flavor Profiles:
- Sweet
- Coconutty
- Banana flavor
Serving Suggestions:
- Serve as a snack or a breakfast item.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Sweet, Spicy, Coconutty, Banana, Banana-Flavored