What is Orappam?
I don't know how to describe it. Once when we had lots of extra coconuts at home, Ammachi made orappam for me and the process was long. She had to manually squueze the coconuts to get the milk, manually pound the rice to get the flour and as she didn't have an oven and she had to burn coconut shells and place them on top of the pan to bake the Orappam. I have only eaten it once as a child.
I have modified Ammachi's version of Orappam. I don't have the patience to manually squeeze coconuts or make molasses syrup. Instead I use canned coconut milk and brown sugar.
2 cups of rice flour
2 cups of brown sugar
I can of coconut milk(400ml)
2 tbls spn ghee
2 tbl spn coconut oil
1/2 t spn cake Jeera/caraway seeds
1/2 t spn cardomom powder
1/4 tspn nutmeg powder
10 cashews broken in to pieces
Take 6oz of of coconut milk and add 2 oz of water to it and boil it along with the broken cashews for 10 minutes.
Beat the egg and add the rest of the coconut milk, brown sugar, rice flour, spices and the ghee. Mix well. Add the boiled coconut milk along with the cashews.
In a thick bottom pan, heat the above mix on medium heat, stirring often. It will get lumpy as you cook and that is ok. Once the mix forms a thick lump( ie, there is no more liquid) put in to a 7 inch buttered cake pan. Level the top with a spoon.
Pour the coconut oil on top.
Pre heat oven to 350 degrees F( 170 C). bake it for about 20 minutes till the top is golden brown
Take it out of the oven and cool for 10 mints. Cut it in to slices and serve