Rice flour Pazham steam cake
Ingredients:
Filling:
Ghee: 1 tablespoon
Chopped nuts (cashews and almonds):
Grated coconut: 1 cup
Sugar: 1 teaspoon
Banana: 1 small, chopped
Cardamom powder mixed with sugar: 1 teaspoon
Condensed milk: 1 tablespoon (or more sugar/jaggery syrup)
Jaggery Syrup:
Jaggery: 3 pieces, crushed
Water: 1 cup
Batter:
Puttu powder: 1 cup (250ml)
Grated coconut: 1 cup
Warm jaggery syrup:
Lukewarm water: ½ cup, then another ½ cup
Cardamom pods: 4
Salt: a pinch
Preparation
Prepare the Filling:
Heat ghee in a pan and roast the chopped nuts. Add grated coconut and mix well for about a minute.Stir in sugar.Transfer the mixture to a plate. In the same pan, add more ghee and sauté the chopped banana for about two minutes.Combine the roasted coconut-nut mixture with the sautéed banana. Add cardamom powder mixed with sugar and condensed milk (or more sugar/jaggery). Mix thoroughly and let it cool.
Prepare the Jaggery Syrup:
Melt crushed jaggery in water. Turn off the flame and let it cool slightly.
Prepare the Batter:
Combine puttu powder and grated coconut in a blender.Add warm jaggery syrup, lukewarm water, cardamom pods, and salt.Mix and let the puttu powder soak for about 5 minutes.Stir, add more water, and blend until smooth (dosa batter consistency).
Steaming the Snack:
Grease a cake tin with ghee and line with a banana leaf.Pour half the batter into the tin. Steam for 1 minute on high flame.Spread the prepared filling over the steamed batter, leaving a gap around the edges.Pour the remaining batter over the filling. Cover with a banana leaf.Steam on medium flame for 25 minutes. Check for doneness with a toothpick. If not done, steam for another 5 minutes.
Let it cool completely before demolding.
for details watch video
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