Kinnanappam / Rice Cake

Kinnanappam / Rice Cake

Ingredients:-

• Raw rice / pachari - 2 cup

• Cooked rice - 1/2 cup

• Grated coconut – 1½ cup 

• Sugar - ½ cup  ( as required )

• Cumin seeds - a pinch ( optional, but it smells good with kinnanappam )

• Yeast - 1/2 tsp

• Ghee - 1tsp

• Raisins  & cashew nuts - 10 each

• Cardamom -2 pods ( crushed)

• Salt - a pinch

Preparation:-

 1. Wash & soak the rice for atleast 4 hrs.

 2. Grind both rices ( raw & cooked rice) ,coconut and cumin seed with required amount of water to a fine paste.

 3. Mix yeast with sugar in warm water and keep it aside for 10 minutes.

 4. In a bowl, add coconut rice paste, yeast water and a pinch salt .Mix it well to make a smooth batter.(Batter consistency will be like idli batter).

 5. Cover the batter and set aside to ferment, for 6 to 8 hrs.

 6. After fermentation, the batter should be ready for steaming. Check sugar.

 7. Grease the stainless steel flat plate with ghee and pour the batter .

 8. Steam cook it for 10 - 15 minutes.When its half done ,open and add cardamom, raisins & cashew nuts and steam it again for 10 more minutes or till done.

( To check whether its done , insert a toothpick at its center & if it come out clean then its ready)

Remove it from the steamer and open the lid to avoid any moisture and allow tha appam to cool.

Cut into wedges & serve as snack or break fast...

Enjoy......

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