Vattayappam is a traditional steamed rice cake from Kerala and served as a tea time snack or breakfast item. The name comes from its shape and texture, “Vatta” means round and “appam” means cake.Vattayappam is a very easy dish … healthy ,spongy, mild sweet one enjoyed by all age groups. Cashew nuts and raisins gives a crunchy bite. This dish is supposed to be less sweet but you can increase or decrease the quantity of sugar adjusting to your taste.Here I have flavored the vattayappam with jaggery .Usually we can make them without using jaggery.
- Raw Rice(Pachari)-1 cup
- Cooked rice-2 tbsp
- Grated coconut-3/4 cup
- Water (enough to grind the raw rice into a batter)
To Prepare Thari Kurukku/Rice porridge: (Use 4tbsp of this paste)
- Coarse rice paste(from above ground batter )-2 tbsp
- Water-1/3 cup
To Proof yeast:
- Warm water-1/4 cup
- Sugar -1tbsp
For Garnish and Flavor
- Salt-a pinch
- Sugar-1/2 cup
- Gaggery-1/2 cup(200 gm grated)
- Cardamom (crush seeds alone)-4-5
- Ghee/ clarified butter-2 tbsp
- Cashews(broken)-as per individual taste
- Soak the raw rice in water overnight.
- In a bowl, mix the yeast, lukewarm water and 1 tbsp of sugar. Keep it aside for the yeast to rise.
- Melt jaggery in just enough water.Drain it to remove impurities.
- Wash the raw rice and Grind rice in a blender, adding just enough water.
- When ground rice reaches a coarse texture, remove the required quantity mentioned under, “To Make Thari Kurukku/kachiyathu” and keep aside.
- Add coconut to the remaining ground rice in blender and grind thoroughly to a fine batter.
- Towards the end, add cooked rice and grind again.
- Leave this mixture to cool till it reaches room temperature.
How to Make Thari kurukku
- Heat a pan and add in 2 tbsp of the coarse paste (kept aside for this preparation) .
- Add in 1/3 cup of water and bring to boil.
- Stir continuously without making any lumps and bring the mixture to a creamy texture.
- Keep it aside till it cools completely
- Once the thari kurukku cools down ; take about 4 tablespoons of above Thari Kurukku,melted jaggery and add it to the ground batter (from step 8)in the blender.Blend one more time.
- Add yeast mixture and pulse one or two times just to blend everything well.
- Pour the entire batter to a steel/glass bowl and let it ferment in a warm place for about 4-6 hours or overnight, depending on the weather zone you are in.(In cold places the batter will not ferment;so place the batter filled bowl in a warm place or in a bowl filled with warm water.If the climate is too hot keep in comparatively lesser hot area)
- Adjust the consistency of the batter by adding water if required to attain a runny consistency.It shouldn’t be too watery but just that when you dip your hand in the batter and raise it ;the batter should flow down easily.
- Transfer the batter to a bowl big enough to hold double the quantity of batter (fermentation will double up the batter)
- Just before making the vattayappam fry the raisins and cashews in ghee and keep it aside.
- Once the batter is risen, add the crushed cardamom and mix it well. Leave it aside for another half and hour or so for it to rise again.
- Grease a pan with ghee and pour in the fermented batter to it, without mixing it.
- Steam cook it for about 10 minutes. Open the lid of the steamer and spread the ghee roasted dry fruits on top of it. Close the steamer and let it cook for another 10 minutes or until done ( a toothpick inserted should come out clean).
- Add sugar as per your taste.
- To attain a soft vattayappam, you should never mix the batter after it has risen(after the adding cardamom). Mixing of batter after fermentation will break the air bubbles. Keeping the air bubbles while steaming helps in getting a spongy vattayappam.
- For individual servings, you can steam them in the idli moulds to serve it individually (kids will love this way)
Thanks And Regards