Kinnathappam

Ingredients :

Raw Rice/Pachari  >  1¾  cup

Parboiled Rice  >  ¼ cup

Cooked Rice  >  ½ cup

Grated Coconut  >  ¾ cup

Coconut milk  >  ¼ cup(optional)

Jaggery  >  125g (Melted and strained)

Cumin Seed >  ½ tsp (Roasted)

Chukki/Dry Ginger >  1 or 2 pinch

Sugar  >  ¼ tsp

Yeast  >  ½ tsp

Salt  >  1pinch

Cashew & Raisins  >  Garnishing

Cardamom  >  2 pods

Butter/Ghee  >  1tsp

 

Method:

• Wash & soak the rice for 5-6hrs.
• Stir yeast and sugar in 2tbp of warm water and keep it for 10-15mins.
• Drain the rice and grind soaked rice, cooked rice, grated coconut, coconut milk , cumin seed, chukka, jaggery, cardamom, yeast mixture and salt. (Batter consistency should be same as that of idly batter.)
• Transfer the batter to a bowl,  close it with a lid and keep in a warm place for 6-8hrs to ferment.
• Now the batter will be ready, check the sweetness.
• Grease a flat round steel plate by adding ghee. Now fill half of the plate with batter and stem it (using a steamer or double boil) .
• When it is half cooked(1Omins) garnish with cashews and raisins and again steam it for 10-15mins. Insert a toothpick at the center, if it comes out clean means your kinnathappam is ready.
• Remove the plate from the steamer and allow it to cool.
• Once it is cooled you can remove it from plate and cut into desired shape.

Serve it as a snack or breakfast.

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