Name: Vattayappam (Kerala Style)
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups Raw Rice (you can use Idli rice/sona masoori); 1 cup Grated Coconut; 1 tbsp Yeast; 4 pods Cardamom (crushed); Salt (As reqd); Sugar (As reqd)

Vattayappam (Kerala Style)

Vattayappam is a kind of steamed rice cake commonly served as a snack or breakfast. The main ingredients of this dish are rice flour and coconut milk. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar. It is basically rice and coconut grinded together and fermented with yeast. Though the ingredients used are very similar to that of Appam, the method of cooking is different, Also, it's generally sweeter than Appam.

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Prep Time 10

Total Time 10

Cuisine Kerala

Servings people

Ingredients

2 cups Raw Rice you can use Idli rice/sona masoori
1 cup Grated Coconut
1 tbsp Yeast
4 pods Cardamom crushed
Salt As reqd
Sugar As reqd

Instructions

Method 1 To cook (Kappi Kachan) 1)Raw Rice - 4 tbsp 2) Water - 1 cup Grind the rice with water to form fine paste.
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 Wash and soak the rice in the water for 4-6 hrs and drain it. Grind the rice and grated coconut
Add the cooled Kappi (step 1) and yeast, sugar and salt add some water. The batter should have an idli batter consistency.
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.
Before making appams, add cardamom. Check for sugar and salt.
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

Notes

You can explore this dish Kerala Style Vattayappam
You can also visit Kerala Style Vellayappam

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Vattayappam (Kerala Style)