Curryworld

Ingredients

Idly Rice-2 cup

Coconut Milk- of 1/2 coconut

Sugar-8tbsp or according to ur taste

Coconut Grated-1/2

Salt-

Yeast -1/2 tsp

Roasted Cashew nuts-10(opt)

Cardamom Powder-less than 1/4 tsp

Ghee/oil-for greasing

Vattayappam

Method

Wash rice thoroughly 3 to 4 times and soak over night ..

In the morning take 2 cup of coconut milk from 1 coconut and grind the rice along with this coconut milk  and grated coconut in batches ..

The consistency of the  batter should be like dosa batter…

Take one ladle of batter  and to this add some more water and make it loose ..

Cook this batter in medium flame till it become thick ..

Let it cool for sometime and then slowly mix with the batter  along with instant yeast ,sugar ,cardamom powder and salt..

Then again give a quick blend so that everything can mix well ..

Can add cashew nuts if u want

Amount of sugar is depending up on each person ..

(In our area we used to add sugar in good quantity and in some other places very less ..)

So close the vessel with a tight  lid and keep aside in a warm place for  fermentation (3 to 4 hours) or until it is frothy

Try to keep this in a big vessel as this batter will double its size after fermentation .So if u  keeps this in a small vessel the batter will spill and will get only half  🙂

Now grease the mould with  ghee or veg oil ..

Boil water in a steamer ,then place this mould in the steamer and pour the batter (fill up to half portion of the mould,when done it will be double in size)

Steam for 10 to 15 minutes  or until cooked well ..Check with a fork or toothpick  ,if it comes out cleanly ur vattayappam is done ..

Keep aside for cooling .. Cut into desired shapes and sizes …

Try this yummy authentic kerala snack …

Vattayappam

Love

🙂

Veena