Vattayappam (Kerala rice flour cake)

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.