Soack the rice in water for 4 hours
Grind the rice in half of coconut milk
Add egg and grind again
Filter batter using maslin cloath or tea filters
Add sugar and mix well to dissolve fully
If we are using Jaggery, then first make its syrup and add
Optional : add cooked & grinded dal and gmix well with batter. Dal and jaggery will provide brown cor to Kinnathappam . If are using sugar only, then it will be whitish in color
Add cardamom and cumin seeds to batter
Ad coconut milk for consistency- not mor thick or thin
Apply ghee in a stainless steel plate or pan
Pour batter and cook 20 minutes in a steamer
Apply 1/2 teaspoon ghee over the KINNATHAPPAM
Now its ready to serve. KEep 30 minutes in fridge, then it will be more tasty
