Kerala Plantain Dumpling Recipe – Ethakka Appam with Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Kerala Plantain Dumpling Recipe – Ethakka Appam with Coconut Milk

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Ethakka Appam. This sweet, comforting dumpling in a creamy coconut milk bath is a classic Kerala delicacy. I remember my grandmother making this during Onam, and the aroma would fill the entire house. It’s a little bit of work, but trust me, every bite is worth it!

Why You’ll Love This Recipe

Ethakka Appam isn’t just a dessert; it’s a hug in a bowl. The soft, slightly chewy dumplings, paired with the sweet coconut milk and caramelized plantain… honestly, it’s heavenly. It’s a unique treat that’s perfect for festivals, special occasions, or just when you need a little something to brighten your day. Plus, it’s a wonderful way to experience the flavors of Kerala cuisine.

Ingredients

Here’s what you’ll need to make this delightful treat:

• 2 small-medium Ripe Plantain (Kerala Ethakka)
• 1/2 – 1 tbsp Sugar (adjust to taste)
• 1 tbsp Ghee
• 1/2 cup Rice flour
• 1/2 cup Grated Coconut
• 1/2 cup Boiling water
• A pinch Salt
• 2.5 cups Water
• 4-5 tbsp Sugar (adjust to taste)
• 1 Cardamom
• 1/4 cup Thick coconut milk

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kerala Plantain (Ethakka) Varieties: There are different types of Ethakka. The ones with a slight reddish tinge when ripe are perfect for this recipe.
• The Importance of Ghee in Kerala Cuisine: Ghee isn’t just a cooking fat in Kerala; it’s flavor! It adds a beautiful richness to the fried plantain and the overall dish. Don’t skimp on it!
• Using Freshly Grated Coconut: Seriously, if you can, grate your own coconut. The flavor is so much better than pre-shredded. It makes a huge difference.
• Regional Variations in Sweetness Levels: Some families prefer their Ethakka Appam super sweet, while others like it more subtle. Feel free to adjust the sugar to your liking. I usually start with 4 tablespoons and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the ghee in a pan. Add the quartered plantain and sugar. Fry until the plantain is golden brown and caramelized – this takes about 5-7 minutes. Set this aside; those golden plantain pieces are pure magic.
2. In a bowl, combine the rice flour, grated coconut, and a pinch of salt. Gradually add the boiling water, mixing as you go, until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
3. Now, reserve about 1-2 tablespoons of the dough. This is important! Shape the remaining dough into small, bite-sized dumplings. They don’t have to be perfect – rustic is charming!
4. Take that reserved dough and combine it with 1/4 – 1/2 cup of hot water to create a thick paste. This paste is what will thicken the coconut milk later.
5. Bring 2.5 cups of water to a boil in a saucepan. Gently add the dumplings and simmer for 6-8 minutes, or until they float to the surface.
6. Stir in the sugar (4-5 tablespoons) and cook for another 5 minutes, allowing it to dissolve completely.
7. Add the dough paste you made earlier and mix well. This will start to thicken the liquid.
8. Pour in the coconut milk, add the fried plantain, and a cardamom pod. Simmer for 4-5 minutes, stirring occasionally, until everything is heated through and the flavors have melded together.
9. Serve warm and enjoy!

Expert Tips

A few things I’ve learned over the years that might help you:

• Achieving the Perfect Dough Consistency: The dough should be soft and pliable, like playdough. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of boiling water at a time.
• Tips for Frying the Plantain: Don’t overcrowd the pan when frying the plantain. Fry in batches to ensure even caramelization.
• How to Tell When the Dumplings are Cooked Through: The dumplings are cooked when they float to the surface and are slightly puffed up.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Ethakka Appam: Substitute the ghee with coconut oil and use plant-based milk.
• Gluten-Free Considerations: This recipe is naturally gluten-free as it uses rice flour!
• Adjusting the Spice Level: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom.
• Adapting for Onam or Vishu Festivals: My aunt always adds a few strands of saffron to the coconut milk for a festive touch during Onam.

Serving Suggestions

Ethakka Appam is wonderful on its own, but it’s also lovely with a side of pappadam (crispy lentil wafers). A cup of hot chai is the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It won’t be quite as good as fresh, but still delicious!

FAQs

Let’s answer some common questions:

• What is Ethakka and where can I find it? Ethakka is a type of plantain commonly used in Kerala cuisine. You can find it at Indian grocery stores or Asian markets.
• Can I use store-bought coconut milk? Yes, you can! But for the best flavor, I recommend using freshly squeezed coconut milk if possible.
• How can I adjust the sweetness of the appam? Start with 4 tablespoons of sugar and add more to taste. Remember, the plantain also adds sweetness.
• What if my dough is too sticky or too dry? See the “Achieving the Perfect Dough Consistency” tip above!
• Can this be made ahead of time? You can make the dumplings ahead of time and store them in the refrigerator. But it’s best to cook and serve the appam fresh.