Soak 1 cup of rice in water for 4 hours.
Grind the rice with egg and coconut milk to get smooth batter.
Filter batter using muslin cloth ( its optional - its for removing particles and getting more smooth).
Add sugar and stir to dissolve fully. (White Kinnathappam)
Alternate of 4 step: Add the melted jaggery and stir well. (It will give a brown color to Kinnathappam).
Optional: Add cooked bengal gram dhal and keep stir.
Add cardamom and cumin seed to batter.
Add remaining coconut milk for consistency- batter not more thick or more thin.
Apply ghee in a stainless steel plate and pour batter.
Garnish the top of batter uisng coconut flakes, cashew etc.
Steam cook for 20 minute over low flame using steamer.
Now Malabar Kinnathappam is ready to serve. Keep 30 minute in fridge, then it will be more tasty.
If you don't have a steamer, follow the below method :
Fill ? of a wide bottomed vessel/pan with water.
Cover the plate/pan with the batter with aluminum foil.
Place the plate into the vessel and cover it with its lid.
Steam cook in medium heat for 20 to 25 minutes.
