Vattayappam (Kerala Style)


Vattayappam (Kerala Style)


Category : Snacks, Pure-Vegetarian

By mia anthony

Published On: 15 Dec 2013

Rating: 3
14 Votes, 0 Reviews
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10 Minutes
Served : 4
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Step 1

Method of Preparation

(Step 1)

To cook (Kappi Kachan)

1)Raw Rice - 4 tbsp

2) Water - 1 cup

1) Grind the ricewith water to form fine paste.

2)Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.

Method 2

1)Wash and soak the rice in the water for 4-6 hrs and drain it.

2)Grind the rice and grated coconut.

3) Add the cooled Kappi (step 1) and yeast, sugar and salt add some water. The batter should have an idli batter consistency.

4) Allow it to ferment in a warm place for at least 3 - 5 hrs. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow.

5) Before making appams, add cardamom. Check for sugar and salt.

6)Grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer.

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