Idiyappam, Sweetened Coconut Milk and Pazham Pori

Ingredients

• 2 cup Thick Coconut Milk (Freshly extracted or full-fat canned)
• 0.33 cup Jaggery (Grated or powdered. Palm jaggery (karupatti) is recommended.)
• 0.5 tsp Cardamom Powder (Freshly ground for best aroma)
• 2 tbsp Warm Water (To dissolve the jaggery)
• 1 pinch Salt (To balance the sweetness)

Instructions

1. 1

   Prepare the Jaggery Syrup (2 minutes)

   • In a small bowl, combine the grated or powdered jaggery with 2 tablespoons of warm water.
   • Stir continuously for 1-2 minutes until the jaggery is completely dissolved, forming a thick syrup.
   • Strain the syrup through a fine-mesh sieve or cheesecloth into a larger mixing bowl. This crucial step removes any impurities from the jaggery.
2. 2

   Combine Ingredients (2 minutes)

   • Allow the strained jaggery syrup to cool to room temperature for a minute. This is essential to prevent the coconut milk from curdling.
   • Pour the thick coconut milk into the bowl with the cooled jaggery syrup.
   • Add the cardamom powder and a pinch of salt.
3. 3

   Mix and Serve (1 minute)

   • Using a whisk or spoon, gently mix all the ingredients until they are well combined and the liquid is smooth and uniform in color.
   • Do not over-mix or heat the mixture.
   • Serve immediately at room temperature or chilled alongside appam, idiyappam (string hoppers), or puttu.

Ingredients

• 2 large Ripe Plantains (Use the Nendran variety with blackened skin for authentic sweetness.)
• 1 cup Maida (Also known as all-purpose flour.)
• 2 tbsp Rice Flour (This is the key to a crispy coating.)
• 3 tbsp Sugar (Adjust based on the sweetness of your plantains.)
• 0.25 tsp Turmeric Powder (Adds the characteristic golden color.)
• 0.25 tsp Cardamom Powder (For a subtle, sweet aroma.)
• 0.125 tsp Salt (A small pinch to balance the sweetness.)
• 0.75 cup Water (Add gradually as needed to achieve the right batter consistency.)
• 2 cup Coconut Oil (For deep frying; provides an authentic Kerala flavor.)

Instructions

1. 1

   Prepare the Plantains

   • Peel the ripe plantains carefully.
   • Slice each plantain lengthwise into 3 or 4 even slices, approximately 1/4-inch thick. If the plantains are very long, you can cut them in half crosswise first.
2. 2

   Make the Batter

   • In a medium-sized mixing bowl, combine the maida (all-purpose flour), rice flour, sugar, turmeric powder, cardamom powder, and salt. Whisk the dry ingredients together.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter.
   • The batter should be thick enough to coat the back of a spoon, similar to a thick pancake batter. It should not be too runny or too thick.
   • Let the batter rest for 10-15 minutes. This helps the flavors meld and the flour to hydrate.
3. 3

   Fry the Pazham Pori

   • Heat the coconut oil in a kadai or deep pan over medium-high heat. The oil should be about 350°F (175°C).
   • To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.