Ingredients with Measurements:
- 1 cup of rice flour
- 1 cup of grated coconut
- 1/2 cup of jaggery
- 1/4 cup of cashews, chopped
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 2 tablespoons of ghee
Special equipment needed:
- Kuzhiyappam pan or a steamer
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated coconut, jaggery, chopped cashews, cardamom powder, and salt. Mix well.
2. Gradually add water to the mixture and mix it well until it forms a smooth batter.
3. Heat the kuzhiyappam pan or steamer on medium heat.
4. Grease the kuzhiyappam pan or steamer with ghee.
5. Pour the batter into the kuzhiyappam pan or steamer.
6. Cover the pan or steamer with a lid and steam it for 10-15 minutes or until the kuzhiyappam is cooked.
7. Remove the kuzhiyappam from the pan or steamer and let it cool for a few minutes.
8. Serve the kuzhiyappam with coconut chutney or any other chutney of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g
Substitutions for ingredients:
- You can use brown sugar instead of jaggery.
- You can use almonds or any other nuts instead of cashews.
Variations:
- You can add mashed bananas to the batter to make banana kuzhiyappam.
- You can add grated carrots to the batter to make carrot kuzhiyappam.
Tips and tricks:
- Make sure the batter is not too thick or too thin.
- Grease the kuzhiyappam pan or steamer well to prevent sticking.
- You can add more or less jaggery according to your taste.
Storage instructions:
- Store the leftover kuzhiyappam in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Steam the leftover kuzhiyappam for a few minutes before serving.
Presentation ideas:
- Serve the kuzhiyappam on a plate with coconut chutney and garnish with chopped cashews and grated coconut.
Garnishes:
- Chopped cashews and grated coconut
Pairings:
- Coconut chutney, tomato chutney, or any other chutney of your choice.
Suggested side dishes:
- Sambar, rasam, or any other South Indian curry.
Troubleshooting advice:
- If the kuzhiyappam batter is too thick, add more water.
- If the kuzhiyappam is not cooked properly, steam it for a few more minutes.
Food safety advice:
- Make sure the kuzhiyappam pan or steamer is clean before use.
- Use fresh ingredients.
Food history:
- Kuzhiyappam is a traditional South Indian snack that is made with rice flour and coconut.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve the kuzhiyappam as a snack or as a breakfast dish.
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Region: Indian