Saturday, 1 October 2011

Molasses Vattayappam

Ingredients

1) Raw white rice – 2 cups
2) Grated fresh coconut – 2 cups
3) Molasses – ¾ cup (3-4 small blocks)
4) Cooked Rice - ½ cup
5) Yeast – 1 ¼ teaspoon
6) Water – ½ cup
7) Cardamom powder – ½ teaspoon
8) Salt – 2 pinches.

Method

Soak the white rice in water for about 5-6 hours, Drain the soaked rice. Grind the rice to a fine paste with coconut, Molasses, cooked rice & ½ cup of water. Be careful while adding the water, the batter should not be very watery; it has to be in the consistency of idly batter. In the last stage of grinding add yeast, salt & cardamom powder.
Keep this batter over night or let it ferment for 6-8 hours. Grease flat containers then pour the batter into it (half way of the pan only).

Garnish it with cashews and raisins (if using). Steam for about 15-20 minutes, and Take it out from the steamer. Allow it to cool in the pan for about 10 mints and loosen the sides with a knife, then gently take it out and cut it into pieces.



BY GEETHU ELSA MATHEWS

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