Raw rice – 1cup
Jiggery – 200gm
Coconut – 1/2cup
Boiled rice – 1/2cup
Cardamom powder – 1/2tsp
Yeast – 1/2tsp
Coconut oil – 1tsp
Wash and soak the raw rice for 3 hours.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add jaggery with half cup of water to the inner cooking pot and stir continuously. Once it thickens, Press Cancel. Transfer it to a bowl and strain the jaggery syrup.
Add soaked rice, coconut, boiled rice, cardamom and jaggery syrup to a bender and grind it to a smooth paste/batter and transfer it to a bowl.
Activate the yeast with warm water. Add the activated yeast into the batter and mix well. Pour the batter into the greased tray.
Clean the pot. Add water to the cooking pot. Place the batter filled mould into the pot.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Idly’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Transfer the steamed Vattayappam to a plate.
Serve tasty Vattayappam as a dessert.