Authentic and Delicious Kariyappam Recipe from Kerala

Ingredients

  • 1 cup Basmati rice
  • 1/4 cup Black gram (Urad dal)
  • 1/4 teaspoon Fenugreek seeds
  • 2 cups Grated coconut
  • 1/2 cup Cooked rice
  • 1 cup Jaggery
  • 1/2 teaspoon Cardamom powder
  • 2 tablespoons Ghee
  • 1/4 cup Chopped cashews
  • 1/4 cup Raisins
  • 1/4 teaspoon Salt
  • Oil for frying

Steps and instructions

  1. Soak the basmati rice, black gram, and fenugreek seeds in water for 4 to 5 hours.
  2. Drain the water and grind the soaked mixture along with grated coconut and cooked rice into a smooth batter. Add water as required to adjust the consistency of the batter.
  3. Add salt to the batter, mix well and leave it to ferment overnight.
  4. In a pan, melt jaggery with a little water until it forms a thick syrup. Strain and set it aside.
  5. In the same pan, heat ghee and roast the cashews and raisins until golden.
  6. Add the jaggery syrup to the pan and then add the cardamom powder. Mix well until everything is well combined.
  7. Heat oil in a deep frying pan. Once the oil is hot, pour a ladle of batter into the oil. The batter will rise and form the shape of a doughnut.
  8. Fry the kariyappam on both sides until it turns golden brown. Drain the kariyappam on a paper towel to remove excess oil.
  9. Serve the kariyappam warm with the jaggery syrup, cashews, and raisins on top.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients.
  • Blender or Grinder - To grind the soaked rice, black gram, and fenugreek seeds into a smooth batter.
  • Pan or Saucepan - To melt the jaggery and roast the cashews and raisins.
  • Frying Pan or Deep Fryer - To fry the kariyappam until golden brown.
  • Ladle - To pour the batter into the hot oil for frying.
  • Strainer - To strain the jaggery syrup and remove any impurities.
  • Paper Towel - To drain the excess oil from the fried kariyappam.

Recipe variations

  • Use whole wheat flour instead of basmati rice for a healthier alternative.
  • Replace jaggery with honey or maple syrup for a different sweetness profile.
  • Add grated carrots or mashed bananas to the batter for added flavor and texture.
  • Incorporate chopped nuts like almonds or pistachios into the batter for added crunch.
  • Make it vegan by using coconut oil instead of ghee for frying.
  • Add a pinch of cinnamon or nutmeg to the batter for a warm and aromatic twist.
  • Experiment with different toppings like shredded coconut, chocolate chips, or dried fruits.
  • Add a teaspoon of baking powder to the batter for a lighter and fluffier texture.
  • Create a savory version by omitting the jaggery and adding spices like cumin, chili powder, and chopped onions.
  • Make it gluten-free by using a gluten-free flour blend or rice flour instead of basmati rice.

Recipe overview

Kariyappam is a traditional South Indian sweet delicacy that is often prepared during festive seasons and special occasions. This delectable treat, also known as 'Sweet Rice Doughnut', is made from fermented rice and black gram batter, fried until golden brown, and then doused in a sweet jaggery syrup. Enhanced with the rich flavors of cardamom and garnished with ghee-roasted cashews and raisins, Kariyappam is a delightful dessert that is sure to satisfy your sweet tooth. This recipe guides you through the process of making Kariyappam, from preparing and fermenting the batter to frying the doughnuts and making the syrup. Get ready to immerse yourself in the joy of cooking this traditional dessert from scratch!

Common questions

  1. Can I use any other type of rice? Yes, you can use any variety of rice if basmati rice is not available. However, basmati rice provides a unique flavor and texture to the kariyappam.
  2. Can I substitute jaggery with sugar? While jaggery is traditionally used in kariyappam, you can substitute it with an equal amount of sugar if needed.
  3. Can I skip the fermentation process? Fermenting the batter overnight helps in enhancing the flavor and texture of the kariyappam. It is recommended not to skip this step for the best results.
  4. Can I use dry coconut instead of grated coconut? Freshly grated coconut is preferred for the authentic taste and texture of kariyappam. If you cannot find fresh coconut, you can use unsweetened desiccated coconut as a substitute.
  5. Can I bake the kariyappam instead of frying? Kariyappam is traditionally deep-fried to achieve the characteristic texture. Baking may alter the texture and taste of the dish, so it is not recommended.
  6. Can I store the leftover kariyappam? Kariyappam is best enjoyed fresh. However, if there are leftovers, store them in an airtight container at room temperature for up to 2 days. Reheating the kariyappam in a pan before serving can help restore some of the crispiness.

Serving dishes and utensils

Origin stories

Kariyappam, also known as "Kerala's doughnut", hails from the stunning southern state of India, Kerala, often referred to as 'God's Own Country'. This endearing delicacy has been a part of the local culinary tradition for centuries. A true testament to the region's rich agricultural bounty, Kariyappam employs local ingredients like coconut and rice, which are staple crops of Kerala. The addition of jaggery, a type of unrefined sugar, reveals the locals' ingenious way of incorporating sweetness in their cuisine, while the doughnut shape of the dish is a whimsical touch that adds a playful twist to mealtimes. Every bite of this sweet, fried delight transports you to the rustic charm of Kerala, where nature and gastronomy entwine in perfect harmony.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.