Vattayappam
#goldenapron #post4
#indiankitchen #tasteofMalabar #kitchenofIndia
Fluffy yummy, mildly sweet Steamed Rice Cake has been one my childhood favourite snack. My grandma used to make using kallu chettu (palm wine/toddy) and the taste is so heavenly that I can still feel in my mouth. Here I have used yeast however I will recommend using toddy to make it. Vattayappam is popular snack in Kerala so I am sure anyone who has visited Kerala would have tasted it
Vattayappam
#goldenapron #post4
#indiankitchen #tasteofMalabar #kitchenofIndia
Fluffy yummy, mildly sweet Steamed Rice Cake has been one my childhood favourite snack. My grandma used to make using kallu chettu (palm wine/toddy) and the taste is so heavenly that I can still feel in my mouth. Here I have used yeast however I will recommend using toddy to make it. Vattayappam is popular snack in Kerala so I am sure anyone who has visited Kerala would have tasted it
Open in Cookpad AppSteps
- 1
Clean, wash and soak rice for 6-7 hours
- 2
Drain excess water and transfer rice to grinder. Add cooked rice and cardamom
- 3
Add grated coconut and little water. Grind to form smooth batter
- 4
Add salt, sugar and yeast. Mix well. Do not add salt over yeast. They should be added in 2 different wells/slots and then gently mixed. Since this is mildly sweet dish, I added 1/2 cup sugar
- 5
Cover and rest batter in warm place for 3 hours
- 6
Batter has doubled and risen well
- 7
Grease cake tin or any dish that can be placed in steamer or Idli vessel
- 8
Mix the batter well
- 9
Pour batter into prepared pan. Since I wanted to ease the appam easily out of pan, I added baking paper to sides
- 10
Heat ghee and fry raisins until puffed up and cashews are golden brown
- 11
Add the cashews and raisins on top of batter
- 12
Place the vessel in steamer and steam for 15-20 minutes over medium heat until knife inserted into centre comes out clean
- 13
Allow to cool slightly
- 14
Slice and serve. Best served warm
Cooksnaps
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