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Yes it’s possible … in an IFB Microwave Oven!
With cashews, raisins and aromatic cardamom, Vattayappam is perfect for your post Onam teatime munching.
Preparation time: 15 min
Cooking time: 12 min
Serves: 4 portions
Ingredients:
- 2 cups rice flour
- 2 cups grated coconut
- ½ cup powdered jaggery
- 2 tbsp roasted rava (semolina)
- ½ tsp yeast
- ½ tsp sugar
- Raisins for garnishing
- Salt
Preparation:
1.Add 2 glasses of water to rava and cook at 100% micropower level for 6 min. Let it cool.
2.Mix yeast and ½ tsp sugar into ¼ glass lukewarm water. Allow it to rise. Ground the coconut with sufficient water and keep aside.
3.Take 2 cups rice flour in a glass bowl, add rava and mix well. Add yeast and mix. Add grated coconut and mix. Make sure that the batter is not too loose and has a medium consistency. Keep it for 1 hour in microwave oven on ferment mode. Then add ½ cup powdered jaggery and salt; stir well.
4.Heat the idli steamer with water at 100% micropower level for 6 min.
5.Apply a little ghee in the idli mould and pour the batter into it. Put some raisins on the top. Steam for 4 min and serve.
