Vattayappam

VATTAYAPPAM

Vattayappam is a traditional and delicious steamed thick pancake. It is soft ans spongy. It can be served as a sweet snack or as a breakfast dish.

Ingredients:

1. White rice / Pachari- 1 cup

2. Cooked rice- 1/8 cup

3. Salt- 1/4 tsp

4. Sugar- according to your taste

5. Yeast- 1/2 tsp

6. Grated coconut- 1 1/2 cup

7. Ghee- 1 tsp

8. Raisins and cashew nuts- 1 tbsp each

9. Cumin seeds- 1/4 tsp

10. Cardamon powder- 1/2 tsp

Soak pachari for 4 to 5 hours. 

Grind 1/2 cup of coconut, yeast and 2 tbsp of sugar into a fine paste.

Drain soaked rice and transfer it into a blender along with cooked rice. Grind into a smooth batter adding enough water. Pour it into a deep bottomed vessel and mix ground coconut paste. Mix well. Let it sit aside for fermenting. It will take at least 6 hours for fermenting. (This is the recipe for making appam. Once fermented, you can add adequate salt and make soft appam also)

Grind 1 cup of coconut, cumin, cardamon and sugar without adding water. Add it to the fermented batter and mix well. Add salt. Add more sugar if you want more sweetness. Batter should have a  thick-medium consistency. Let it rest for 30 minutes.

Grease a cake tin or a round steel plate with ghee. Pour batter and sprinkle some raisins and cashew nuts. Cook in a steamer for 30 minutes.

Let it cool down a bit before slicing.

Enjoy.

Notes

I always make vattayppam with left over appam batter by adding ground coconut, cumin, cardamon and sugar.