Allipidi, a sweetened rice dumplings cooked in coconut milk is a classic Kerala breakfast or an evening snack/ nalumani palaharam. I usually make this for breakfast on weekends. So yesterday when I made this I thought of taking some fresh pictures and reposting. A perfect gluten free and vegan recipe from Kerala Christian homes....
Allipidi / Rice Dumplings in Sweetened Coconut Milk
(Recipe Source: Vanitha Pachakam)
Roasted Rice flour-200gm
Salt- one pinch
Freshly Grated Coconut – 2 nos
Sugar- to taste
Cardamom, Cumin and Dry ginger -1 tsp (powdered together)
- Mix roasted rice flour and salt, add enough boiling water to this and make a smooth and soft dough using a spoon to blend everything well. When it is warm enough to touch knead well and make tiny balls and keep aside.
- Separate thick and thin milk from grated coconut and keep aside thick milk. Boil thin milk in a pan. (you can also add little fresh milk to enhance the taste).
- Add the shaped balls to the boiling milk one by one and let it simmer. Add sugar to taste and mix well. Lower the heat and cook till gravy thickens; about 10-15 minutes.
- Add thick coconut milk and ground spices and turn off the heat when the gravy is thick.
- Serve hot.
Instead of grated coconut I used coconut milk powder to make coconut milk (Mix 6 or 7 tbsp coconut milk powder in 500 ml water and boil).
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