I love this version of baked muffin, as it gave me a taste of all the flavors of snacks we used to have as a kid and even now. The main components being jaggery and cinnamon, is just a lovely combination! It’s an evening snack recipe, easy to prepare in less than an hour.
In South Indian Mangalorean cuisine, the same recipe is used to make “Appa” (pancake balls) traditionally prepared during festive seasons mostly by the Hindu households. It is sweet and light. It is cooked/steamed on a stove top in a aebleskiver pan, with a distinctive shape of a sphere.
Preparation Time: 10 minutes
Cooking time: 7 minutes
Required Appliance: Electric Blender
Beaten rice – 1/4 cup
Jaggery – 1/4 cup, pounded into small pieces
Fresh grated coconut – 1/4 cup, (can use desiccated coconut, if fresh coconut is not available)
Salt – 1/8 tsp
Baking powder – 1/4 tsp, (or baking soda 1/8 tsp)
Coarse semolina – 1 tbsp
Cardamom pods – 1, seeds crushed
Chapathi flour – 1/2 cup, if necessary can add more
Ghee to coat the pan
1. Preheat oven at 200 degree Celsius (390 degrees Fahrenheit).
2. Place the beaten rice in a strainer and wash under cold running water so that the beaten rice flakes are wet and soft. Tap to strain excess water.
3. Now, using an Electric blender, add the beaten rice, jaggery, coconut and salt with 1/4 cup (75 ml) water. Blend for 2 mins to form a thick batter.
4. Transfer the batter to a bowl and add 1/4 cup water into the blender to recover the rest of the batter. Pour this into the bowl.
5. Stir in the baking powder, semolina, cardamom. Gradually, stir in the chapathi flour mixing between each addition.
6. Make a thick batter of pouring consistency. After they are well combined. Let the batter rest for 30 minutes at room temperature.
7. Prepare the muffin pan by brushing it with ghee.
8. After 30 minutes, pour the batter into the pan and insert it into the middle of the oven. Bake at 200 degree Celsius for 10 minutes or until you see it starts browning. Remove it out of the oven and flip them upside down. Place the tray back in the oven and bake for another 2 minutes.
9. Remove the pan out of the oven. Carefully remove the each muffin and place it on a serving plate to cool. It tastes good when it is hot or cold. Enjoy!
*Double the ingredients if you want to prepare more quantity of muffins.
*I used Pillsbury ‘Chakki Atta’ (Indian chapathi flour) for this recipe.