Vattayappam

Vattayappam is a steamed rice cake prepared by fermenting the batter with yeast. It is a traditional and famous dish from Kerala served as a tea time snack or have it with curry. Vattayappam must be soft and tender.

Ingredients:

Idly rice - 1 cup (standard measurement cup)

Freshly grated coconut - 1/2 cup (standard measurement cup)

Cooked rice - 1/2 cup (standard measurement cup)

Sugar - 6 1/2 tablespoon +1 teaspoon for dissolving yeast

salt - 1/2 teaspoon

Rava/ semolina - 1 tablespoon + 1/2 cup of water

Instant yeast - 1 teaspoon

Cardamom powder - 2 pinch

Warm water - 1/2 cup for dissolving yeast

Water for grinding

Cashews and raisins for garnishing

Direction to make:

1. Wash and soak 1 cup of idly rice in water for at least 5 to 6 hours

2. Dissolve 1 teaspoon of yeast in 1/2 cup of water with 1 teaspoon of sugar.Wait until it is fermented.

3. Mix 1 tablespoon of semolina or rava with 1/2 cup of water and boil it for 3 minutes (keep stirring continuously) till we get a porridge like consistency. Then allow it it to cool down.

4. Grind the 1 cup soaked idly rice, 1/2 cup freshly grated coconut, 1/2 cup cooked rice,6 1/2 tablespoon of sugar, cooked semolina, salt, cardamom powder with yeast dissolved water.Make a smooth batter(consistency must be same as idly batter).

5. Keep this batter for fermentation in a warm place for at least 8 hours.

6. Take an idly maker or steamer and spread ghee in a wide plate and pour the batter( fill only up to1/2 of of the plate)*.

7. After 5 to 7 minutes open the lid and fill the raisins and cashews.

8. Steam it for 15 to 20 minutes .After it is done, switch off the flame and allow it to cool completely.

9. Now vattayappam is ready to serve.