Video guide to make Panjiyappam or steamed rice muffins

Preparation time: 10 hours

Cooking time: 8 minutes

Servings: 6

Ingredients

2 cups parboiled rice

¼ cup black gram

¼ cup rice flakes

¼ tsp fenugreek seeds

½ tsp yeast

1 tsp sugar

Salt to taste

Method

Step: 1

Wash and clean the rice and black gram.

Step: 2

Soak the rice, black gram, and fenugreek seeds in water for four hours. Also, soak the rice flakes for 10 minutes.

Step: 3

Use a mixer grinder to grind the ingredients into a smooth batter. The consistency should be neither too thick nor too thin.

Step: 4

Add yeast and sugar, and then mix well using a spatula. Cover and keep it aside for 6 hours to ferment.

Step: 5

After 6 hours, add the salt to the risen batter and mix thoroughly with a spatula.

Step: 6

Grease the small bowls lightly with oil.

Step: 7

Pour the batter into the small bowl up to ¾th level.

Step: 8

Put the bowl in a steamer and cover it with a lid. Let it steam for 7 to 8 minutes over medium heat.

Step: 9

Check if it's cooked by inserting a knife or toothpick in the centre. If it comes out clean, it's ready to serve.

Serve it with coconut chutney or with any curry.

Note:

Panjiyappams, also known as Sannas, are famous spongy steamed rice muffins in the Indian cities of Goa and Mangalore.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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