Ingredients
White raw rice - 2 cups
(sona masuri rice)
water to soak rice
Scoop out tender coconut - 1
Rice flour - 2 tbsp
Yeast - ¾ tsp
Sugar - 2 cups
Cardamom - 6
Sultanas -
Preparation
Wash rice twice and then
soak rice in warm water for 8 hrs.
After 8 hrs, grind the rice using the same water,
into a fine batter.
Scoop out tender coconut and blend it into a
fine paste separately.
Now pour the coconut paste into the rice batter and
run the grinder for 5 more minutes.
In a tumbler take ¼ glass of warm water and
mix in yeast and 1 tbsp of sugar. Keep in a warm
place to rise.
In a vessel pour 1 ½ glass of water and 2 tbsp rice flour.
Keep this on low flame and keep on stirring till the
mixture gets thick yet has a loose consistency.
Combine yeast, sugar, thickened rice flour with
the batter and keep it to rise for 8 hrs.
After the batter has doubled add salt, cardamom powder,
sultanas pour in the desired moulds and steam for 20 minutes.
Vattayappam is a sweet dish made on Christmas and Easter.
Though a sweet dish it goes well with spicy motton curry.
In olden days during christmas, in Kerala
all types of
appams were made-
steamed, sweet, savoury, deep fried
vattayappam,vellayappam,achappam, kuzhalappam, chippappam,
avulosundda and many more regional recipes.
But cake baking was never part of home cooking.
