Sharkara (Jaggery) Vattayappam

 

250 gm rice (kachha chawal)

200 gm jaggery (adjust as per taste)

1 cup grated coconut

½ tsp instant yeast

2 tbsp sugar

1 cup poha or cooked rice

½ tsp jeera powder

½ tsp elaichi powder

½ tsp salt

Kaju-kismiss for garnish (optional)

Heat jaggery in 1 cup water till it melts. Strain and keep aside to cool

Wash rice and soak in water for 4-5 hrs. Wash poha and soak for 10 minutes before grinding the rice

In a mixie jar add all the ingredients, jaggery syrup and grind into a smooth paste. Add water if needed to make a dosa like consistency.

Keep aside to ferment for 4-5 hours.

Grease a pan and pour the batter into it. Garnish kaju kismis over it and steam in cooker or vessel on high flame for 15-20 minutes. Vattayapam is ready. Serve as breakfast or tea time snack.