Brown Vattayappam, Kerala style Steamed Rice Cake

Initial Preparation:

1. Wash and soak the rice for 6-8 hours.
2. Then finely grind the rice in a food processor with minimum amount of water.
3. Pour this mixture into a large container and set aside. Stainless steel or glass container preferred. The container should have enough room to accommodate the fermented batter.
4. Coarsely grind together the ingredients mentioned under 'For coconut paste' into an almost smooth consistency. Add this into the rice batter and combine well.
5. Cover the container and let it ferment in a warm place for about 6-8 hours or overnight, depending on the weather zone you are lived in.
6. In a heavy bottomed pan, melt the grated jaggery with little water on low-medium heat. Once melted, strain to remove the impurities. Let it cool completely.
7. Then add the jaggery syrup, cardamom powder into the fermented batter and mix well. Set aside for another 30 minutes.

Vattayappam Preparation:

1. Heat 1-2 tablespoons of ghee in a pan. Add in the cashew nuts, raisins and fry until light golden in color. Set aside.
2. In a pressure cooker or idli cooker or steamer, add enough water to steam cook.
3. Grease a round pan or cake tin with little ghee. I used an 8" cake pan.
4. Pour the prepared batter and fill till ½ - ¾ portion of the greased round pan. Gently place some roasted cashews and raisins on top.
5. Place it in the steamer, cook for about 20-25 minutes or until an inserted toothpick comes out clean.
6. Remove the pan from steamer and allow to cool. Once cooled, pull it out from the pan by slowly pulling the edges using a knife or spoon.
7. Cut into desired shape and serve.