- 1 1/2 cup jeerakashala rice
- Soak the rice in water for 3 to 4 hrs.
- 1 cup grated coconut
- Grind the coconut with water.
- Extract the milk.
- 1 egg optional
- Grind the rice with the extracted coconut milk.
- Add the egg and salt.
- Blend the mixture until it turns into a smooth batter with
- no grains left.
- Set the steamer to steam.
- Take a deep flat steel bottom pan that will fit inside the steamer.
- Brush inside the pan ghee and then place the pan inside the steamer.
- For layer 1 pour the thin rice batter into the greased pan.
- Steam for 3 to 4 minutes until it sets.
- Before pouring for next layer , gently apply ghee or drizzle on it.
- Then pour the rice batter on top of it.
- Steam for 5 minutes.
- Repeat this process of applying ghee, pouring the batter and steaming until all the batter is been used.
- Usually one gets 5 to 6 layers with above quantity.
- Do not apply ghee for the top layer.
- Use a thin knife and make sure it comes out clean to check if its cooked all the way.
- Let it cool completely.
- Gently run a knife around the pan to loosen it.
- Serve it with any malabar or coastal curry.
Enjoy Cooking
S