Recipe Source: Shn
Sugar-1/2cup( If you want it to be sweeter add 1/8th cup extra)
Water-1/2cup(For Thari Kurukku)
1. Wash and soak rice for 3 hours.
2. Grind it to a coarse paste in a wet grinder.
3. Remove 2tbs of this paste for preparing thari kurukku.
4. Add coconut and cooked rice and grind it to a fine paste.
5. Meanwhile heat 1/2cup water and when it boils add the 2 tbs coarse paste and stir well.
6. It will become a thick paste. Switch off flame and allow it to cool.
7. Add 4tbs of this paste to the batter and grind it well.
8. Transfer the batter to a large bowl.
9. Add 2tsp sugar and yeast to the batter and mix it well.
10. Allow it to ferment. It takes 4-5hours. When the batter has doubled, add sugar and cardamom powder and mix well.
11. Set it to ferment for 1 1/2 hours.
12. Heat ghee and fry broken cashew and raisins till golden brown.
13. When cool, add to the fermented batter and mix well.
14. Grease a cake tin large enough to hold the batter. The batter should fill 3/4th of the tin.
15. Steam cook for 30 minutes or till a tooth pick inserted comes out clean.
16. Allow it to cool.
17. Invert it onto a plate and slice it.
18. Serve it along with tea or you can serve this for breakfast with sweetened milk.
P.S: If you want the cashews to be visible, then save half the fried cashew. After 15minutes of steaming, top the cake with the saved cashews and cook it till done. It will look so cute.
Vattayappam – April ICC
For this month’s ICC , Srivalli selected vattayappam,an authentic dish from Kerala. The recipe was sourced from Shn’s Mishmash. It is a sweet rice cake which needs fermenting. Shn describes it as the Kerala’s queen of steamed ricecakes The final result was yummy. Next time I would add a little more sugar, because the amount mentioned in the recipe is insufficient for one who have a sweet tooth (Like me, of course!) I served it along with sweetened milk(somewhat like aappam). We enjoyed it a lot. Pour the milk on the cake and let it absorb the milk. Taste it and you will want more..