White Kinnathappam


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

This entry was posted in Lakshmi Nair recipes, malabar, Steamed palaharams, Sweets. Bookmark the permalink.

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