1 cup extra long grain rice.
1/4 cup almonds.
3 cardamom pods.
1/4 cup grated coconut.
1/8 tsp yeast.
1/4 cup sugar.
Salt to taste.
1/8 tsp baking soda.
2 tbsp raisins.
2 tbsp cashew nuts.
METHOD:
Soak the first three ingredients for 3 to 4 hours. Almonds' skin can be removed after soaked, if desired.
Grind the soaked ingredients with coconut, yeast, (or yeast substitute) till its smooth. Cover and let it ferment overnight or for 8 hours. The batter should be thick. After it is fermented add salt, baking soda, sugar and mix well. Keep it aside for half hour. Pour the batter into greased round or rectangle pan, (about 8 inch diameter and 3 inch deep). Sprinkle the raisins and cashew nuts on top of that and steam, in a steamer for at least 20 minutes or until its cooked. Let it cool. Slice and serve.
If the batter went thin, pour one ladle full of batter on a hot griddle, cook as pancake and serve. Repeat the procedure with the remaining batter.
SUBSTITUTE for yeast:
1.Add one tsp sugar to half cup of coconut water and let it stand and ferment for 8 to 12 hours.
2.Keep 2 to 3 tbsp, left over batter in the refrigerator, and use for future use, as a substitute for yeast.
"ENJOY COOKING AND EATING"
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