This Kinnathappam is very soft & has a melt in mouth texture.
Parboiled Rice – 1 cup ( I used Ponni Rice)
Thin coconut milk – 21/2 cups
Thick coconut milk – 1 cup
Egg – 1, beaten well
Salt – 1/4 tsp
Sugar – 1 cup
Powdered cardamom – 1/4 tsp
Cumin seeds – 1/2 tsp
Ghee – to grease the steel plate/ kinnam
Soak the rice overnight in lots of water.
Next day drain water from the soaked rice & grind the rice very well in your grinder adding enough thin coconut milk. Add the sugar & grind again till the sugar completely dissolves. Strain this through a cheese cloth.
Add the strained rice mixture & all the other ingredients (except ghee) to the well beaten egg & mix well. You will now get a milk like watery batter.
Grease a steal plate with ghee & pour half of the batter into it. Steam the appam in your appachembu for 45 minutes. Make appam with the remaing batter too.Let cool. Cut into squares & serve chilled.
Source :- Mrs. Lakshmi Nair