Plain layered kinnapathil

•  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