KINNATHAPPAM (Steam cooked rice plate cake)

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