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Rice is cooked in coconut milk to make kinnathappam, an evening time snack
Published On: 16 May 2010
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Take a vessel and boil the jaggery in 2 cups of water. Let the jaggery melt completely and thicken a bit. Keep this aside.
Grind the rice well and add coconut milk to make a thin batter.
Cook the rice batter in a thick bottomed pan in low fire, stirring continuously. Let the quantity be reduced.
Add the melted jaggery and stir.
Add bengal gram dhal and cardamom powder. Keep stirring.
If the batter sticks to the vessel, add ghee and stir.
Let the ghee start draining out of the batter.
Pour the malabar kinnathappam into a greased dish and spread fried coconut flakes on top.
Flatten using a spoon and cool before slicing.
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