KINNATHAPPAM

Ingredients

• Raw Rice (I used basmati rice) - 1 cup, soaked in water for 4-5 hours better if kept overnight 
• Egg-1
• Sugar- 1 cup or less adjust accordingly 
• Coconut milk  -1 1/2cups
• Cardamom whole- 4-5
• Cumin seeds- ¾ tsp
• Ghee- 2 tbsp + ½ tbsp

Instruction:

Soak 1 cup of rice in water for 5 hours or overnight.

Drain the water from the soaked rice and grind it with egg and 1/2 cup coconut milk , cardamom ,sugar until very smooth.

Add the remaining coconut milk .

Strain the batter through a muslin cloth or a strainer with tiny holes. This would help to remove any coarse particles in the batter.

Strain twice .The batter consistency  should not be too thick or too watery, it should have a medium constituency.

If you feel the batter is thick, use more of the thin coconut milk or water to thin it down.

Grease the stainless steel or cake pan with ghee.

Pour the batter into a stainless steel plate that usually comes with the steamer or a cake pan would work too.

Steam cook for 5 min then open the lid and sprinkle jeera seeds.

Continue steam cook for 20 to 25 minutes over medium heat, or until a fork inserted into the kinnathappam comes out clean.After it's cooked, drizzle ½ tbsp ghee over the kinnathappam.

Let cool down and slice into wedges or slices and serve.

Leftover kinnathappams can be kept in the refrigerator, it tastes better when chilled.

If you don't have a steamer, don't worry follow the method I use:

1. Fill ¼ of a wide bottomed vessel/pan with water.
2. Cover the plate/pan with the batter with aluminum foil.
3. Place the plate into the vessel and cover it with its lid.
4. Steam cook in medium heat for 20 to 25 minutes.