2Wash and clean the rice thoroughly. Soak it rice overnight.
3Grind all the above mentioned ingredients together except baking soda to a smooth paste.
4Transfer the batter to a high container.
5Let the batter ferment for 6-8 hrs.
6Grease two 8” pan with ghee or use aluminium cup cake moulds.
7Mix baking Soda in 1 tbsp of water. Add to the batter. Add 2-3 tbsps of extra water if the batter is too thick. Stir well. Pour the batter to the prepared pans. Sprinkle raisins and cashew nuts on top.
8Steam in idlli cooker for 15 minutes on low flame.
9Drizzle some jaggery syrup flavoured with dry ginger powder on top. Serve hot.
10To make jaggery syrup- In a saucepan add 1 cup jaggery and 1/2 cup water. Heat on low flame for 10 minutes. Add 1 tbsp of dry ginger powder. Pass the liquid through a strainer. Drizzle over the prepared vattayappam.