STEAMED RICE CAKE (VATTAYAPPAM)
Raw Rice – 1 Cup
Cooked Rice – ½ Cup
Grated coconut – 1 Cup
Instant Yeast – ¼ teaspoon
Salt – To Taste
Sugar – As Required
Water – ½ Cup
Raisins – 2 tablespoon
Cashew nuts – 2 tablespoon
Cardamom – A few
Ghee – As required
Wash and soak the rice in the water for 6hrs.
Grind the soaked rice with the cooked rice and grated coconut to make a smooth paste.
Add enough water while grinding. Then transfer the batter to a large vessel.
Add enough yeast, salt and sugar into the batter. Mix it well.
Keep it aside for ferment overnight. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
Grease a round steamer plate with ghee and pour the batter into it. You can also use idli moulds and steam it like idlis. Steam it for 10 minutes. Open the lid and place the raisins, cashew nuts, and cardamom on top.
Then cover with lid and allow it to cook for 10 more minutes on a medium flame.
Cut the steam rice cake and serve.
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