Orappam is a very delicious snack; it has a crispy exterior & a super soft fudge like interior.


Roasted Rice flour – 1 cup ( I used Nirapara Idiyappa podi)

Grated coconut – 3 cups

Egg – 1 large, well beaten

Sugar – 3/4 cup ( You can substitute sugar with brown sugar/ jaggery)

Salt – a generous pinch

Ghee – 1 tbsp

Shahjeera/ Caraway seeds – 1/4 tsp

Powdered cardamom – 1/2 tsp

Powdered nutmeg – 1/4 tsp

Chopped cashews – 1/4 cup


Add 1 cup of lukewarm water to 3 cups of grated coconut & run it in your mixer for a minute. Extract 1 cup of thick coconut milk.

Add 2 cups of lukewarm water to the grated coconut & run it in your mixer for a minute. Strain & squeeze 2 cups of randaampaal.

Preheat the oven to 190C.

Mix together the rice flour, randaampaal, well beaten egg, sugar, ghee, salt & nutmeg powder.

Bring the thick coconut milk to a boil in a thick bottomed vessel. Keep stirring continuosly till the color changes to golden brown.

Add the rice flour – randaampaal mixture slowly & mix. When the mixture turns somewhat thick add the caraway seeds, powdered cardamom & nutmeg.  Keep stirring on low heat till the mixture turns very thick & starts leaving the edges of the wok just like halwa.Transfer mixture to a greased, round ovenproof dish & smoothen the tops with a spatula. Bake at 190C for 30 minutes/ till the top turns crisp & lightly brown.

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