Here is the recipe for easy Rice Flour & Coconut pancakes made on a griddle. There are so many traditional Kerala dishes made using Rice Flour and Coconut, some of which are Appam, Palappam, Kallappam, Vatteyappam, Indriyappam, Ada, Orotti, Ottada, Elayada and so on.
These pancakes are like a thicker version of the Malabar special Orotti or Ottada and are sweetened. I made this on a griddle but I am sure it can be steamed like Vatteyappam for a softer texture. We enjoyed these mini Rice cakes as an evening snack. These rice cakes aren’t fluffy like a regular cake but are slightly Crusty on the outside with a dense interior something similar to the texture of Pesaha Appam.
- Roasted Rice Flour – 1 cup
- Grated Coconut – 1/2 to 3/4 cup
- Egg – 1 cup
- Sugar – 2 tbsp (Alter according to desired sweetness)
- Salt - a pinch
- Hot Water – 2 cups approx (depends on the rice flour used)
- Cardamom Powder (Elakka podi) – 1/2 tsp
- Raisins – a small handful (optional)
- Broken Cashews – a small handful (optional)
- Beat the egg thoroughly. Prepare a thick batter using all the above ingredients. Let stand for 15 minutes.
- Heat a cast-iron or non-stick griddle. Pour one or two ladles of batter. Spread the batter lightly to make a round and thick pancake (around 1/2 to 3/4″ thick).
- Cover and cook on medium heat for 3-4 minutes. Once the top appears to be set, flip the pancake and cook for a few more minutes.
- Remove the pancake when the inside is cooked and the outsides are light golden brown in color.
- Cut it into squares and serve it as a tea-time snack.