Kinnathappam

Ingredients

Raw Rice (sona masoori or any good variety): 1 cup

Thick Coconut milk: 2 cups

Eggs: 2

Water: 2 cups

Salt: needed

Sugar: 1 cup

Cumin seeds: 1 tsp

Cardamom powder: ½ tsp

Ghee: 1 tsp

Method of Preparation

Soak rice for 4 hours.

Grind the rice by adding 2 cups water and strain this batter in a muslin cloth or a fine strainer.

Blend egg, coconut milk, sugar and salt.

Add this to the rice batter and also add cardamom powder and cumin seeds. Stir well.

The consistency of batter should be a bit watery

Grease a steel plate or a cake pan, and pour the batter to 1 ½” thickness.

Close the plate with an aluminium foil.

And steam in a steamer for 25-30 minutes or till done.

When it is cooled a bit, cut into desired shapes.

Do the same with the remaining batter.