KINNATHAPPAM

This appam is normally made in a traditional way by stirring in big urulis and after cooking spreading them on kinnam/vessels and when they are cooled they are being cut into various shapes and served.This is one of the authentic malabar dishes and  something which cannot be left out in some of the major functions like post marriage visits,baby shower etc.This recipe is well blended with coconut milk,jaggery and bengal gram/chana dal.The crunchiness of the chana dal is something which adds an additional flavour to the dish.
As i like the taste of the  channna dal i have used a bit more quantity than needed,if u wish u can alter as per personnel wishes.

Ingredients


1.Raw Rice (pachari)                   3/4cup
2.Bengal Gram Dal                    1/2 cup( cooked)
3.Coconut milk                            11/2 cup
4.White Jaggery                           250gms
5.Sugar                                         3tbspn
6. Cardomom                               1/2teaspn(crushed)
7.Ghee                                         2tbsp


Method
            Heat about 2 cups of water in a vessel. Add white jaggery to it & let it melt completely to form a jaggery syrup.Now grind the soaked rice with half of the cooled jaggery syrup till it forms  a fine paste,make sure that no grains are left.
         Take a big vessel and add the other half of the jaggery and let it boil,then add in the grinded rice to it and stir continuosly as it may stick to the bottom easily.When the jaggery gets thickened up add the bengal gram dhal and coconut milk and stir again then add in cardamom powder & ghee into it and keep on stirring untill it becomes thick.. Then take it away from  fire and tranfer  to a greased tray  & flatten  using a spatula & let it cool before cutting.
When its well cooled cut them into triangular or square shapes and serve..