Vattayappam/steamed rice cake is a typical Kerala sweet dish. This is made from raw rice and coconut. We can have it as a tea-time snack or even for breakfast. It is difficult to make vattayappam without steamer. Here I am sharing an idea to make the vattayappam without a steamer.
Ingredients
1. Raw Rice – 3 1/2 cup (you can use idli rice/sona masoori )
2. Parboiled rice/Kerala rosematta rice / kuthari – 1/2 cup
3. Cooked rice preferably Kerala rosematta rice – 1 cup
4. Coconut milk – 1cup or Grated coconut and coconut water or plain water
5. Sugar – 1/2 cup
6. Yeast – 1/2 tsp
7. Raisins/Cashews – to garnish
8. Salt
Method
1. Wash the rice( idli rice and parboiled rice) and soak it at least for 5-6 hrs.
2. Drain it. Grind the rice with cooked rice by adding coconut milk and little water if needed to a fine paste (If you are using grated coconut - grind the raw rice, cooked rice, grated coconut by adding coconut water or plain water).
3. Add the yeast, sugar, mix well,close with a lid and keep it in a warm place to ferment ( at least 8 – 9 hrs).
4. Add salt before preparing and check for sugar. If your batter is too thick, dilute it with whole milk/coconut milk. The consistency should be that of an idli batter. Keep aside for 20 minutes.
5. 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.
6. When the appam is half done, garnish it with raisins and cashews. Steam again. The whole process would not take more than 20 - 25 mts.
7. When it is cooked, remove from the heat and cool in the same pan. If it is cooked properly, it won’t stick to the knife or spoon.
8. When it cools down, gently take out and cut into any desired shapes.
Vattayappam with Rice Flour
Ingredients
- Raw rice flour - 3 cups
- Rice flour - 2 tsp + Rava / semolina - 2 tsp (kappi kachan)
- Cooked rice - 1/2 cup
Grated coconut - 1 cup or coconut milk - 1 cup
Sugar – 1/2 cup
Yeast – 1/2 tsp
Raisins/Cashews – to garnish
Salt
-
1. Mix 2 tsp rice flour and 2 tsp rava/ semolina with 1 cup of water.Transfer it to a pan and stir continuously in low flame until it turns to a thick paste. Remove from the fire and cool it.
2. Grind the grated coconut and cooked rice with enough coconut water / plain water to a very fine paste.
3. Place 3 cups of rice flour in a large vessel. Add the rice flour/rava paste (step 1) and the coconut-cooked rice paste (step 2). Mix well. Add the yeast, sugar and mix well to make a smooth batter. You can add little water if required. The consistency should be that of an idli batter so do not add too much water. Mix well, close with a lid and keep it in a warm place to ferment ( for at least 8 – 9 hrs). During winter you can keep this mixture in a warm oven with lights on.
4. Add salt just before preparing and check for sugar. If your batter is too thick, dilute it with whole milk/coconut milk. The consistency should be that of an idli batter. Keep it aside for 20 mts.
5. Grease a shallow round pan and pour the batter to it, and double boil in a larger pan.
6. When the appam is half done, garnish it with raisins and cashews. Steam again until done. The whole steaming process would not take more than 20 - 25 mts.
7. When it is cooked, remove from the heat and cool in the same pan. If it is cooked properly, it won’t stick to the knife or spoon.
8. When it cools down, gently take out and cut into any desired shapes. Enjoy!!
