Kunji Kalathappam – A Malabar recipe

 

Kunji Kalathappam

Kunji Kalathappam is a special recipe mostly popular in the northern regions of Kerala.

Kunji kalathappam is not similar to that of a Kalathappam recipe. Ponni rice, coconut milk and sugar are the main ingredients used for the preparation of Kunji Kalathappam. Ponni rice is a hybrid rice variety mostly cultivated in Tamil Nadu and it has a light golden colour. The use of sugar imparts a sweet taste. Fennel seeds are used for a unique flavour. Compared to other appam recipes, Kunji Kalathappam is a relatively easy recipe and it would take about 1-2 hours for its preparation. This yummy deep fried snack can be served as a breakfast recipe or a teatime snack recipe. Have a look at the ingredients used and the method of preparation of Kunji Kalathappam or deep fried snack with coconut milk and rice.

Ingredients used for making Kunji Kalathappam
  • 1 cup of Ponni rice
  • 2 cup of sugar
  • 1 cup of thick coconut milk
  • 8-10 broken cashew nuts
  • A pinch of salt
  • Coconut oil for deep frying
  • 1 teaspoon of caraway seeds/Sa jeerakam
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Method of preparation of Kunji Kalathappam
  • Wash the Ponni rice in clean water and soak the rice in water for 1 hour.
  • Meanwhile, to make a thick coconut milk, add a cup of boiling water to 1Ā½ cup of freshly grated coconut.
  • Squeeze the mixture to form thick coconut milk. Keep it aside for later use.
  • Drain the rice and grind the rice along with sugar and half of the thick coconut milk.
  • Little by little add the remaining coconut milk while grinding to get the required consistency.
  • The batter should be of a smooth consistency (The required consistency is between dosa and idli batter)
  • When the batter is ready, add the fennel seeds, broken nuts, caraway seeds/Sa jeerakam and salt. Mix it really well.
  • Heat some coconut oil in a deep frying pan or wok.
  • Take a ladle full of batter and pour into the hot oil. Do not flip the sides of the appam, using the ladle take hot oil from the pan and pour it over the appam as it gets cooked.
  • Appam should have a white colour and the sides should be of a light golden colour.
  • Take it off from the pan and keep it on tissue paper for draining excess oil.
  • Kunji Kalathappam is ready, serve it with a cup of tea.