Vattayappam is a popular Kerala delicacy, which traditionally was made in households with left-over appam batter. However now, most of the bakeries in Kerala sell packaged Vattayappam. This can never beat the freshly prepared homemade ones.
Vattayappams are steamed soft rice cakes with a perfect blend of coconut and fermented by yeast to make it fluffy. This is definitely on my Easter Menu.You guy's better rethink yours:)
Vattayapam usually has cashew nuts and raisins for richness along with a tinge of cardamom. My recipe has a whole lot of dates which gives it the sweetness and of course you may do away with the sugar that you add.
- Dosa Rice/White Rice -1 cup
- Dates - 40 to 50 - you may reduce or increase as per your choice.
- Coconut - 3/4 cup grated
- Cardamom powder -1/4 tsp
- Boiled rice - 1/4 cup
- Cashew nuts and raisins -a handful
- Salt to taste
- Yeast -1tbsp
- Water -1 cup
Soak the rice and de-seeded dates over night in water separately. Wash the rice and strain the water.
Blend together the rice, dates, water, boiled rice, grated coconut in batches and pour into a deep vessel since the batter rises after adding yeast. Add cardamom powder to this and mix well.
Soak yeast in 4 to 5 tbsps of warm water for about 20 minutes till it becomes foamy and is fermented.
Mix the yeast with the batter and keep the vessel closed and in a warm place to let it ferment for at least 6 hours or till it rises.
Add salt once the batter has risen and stir it just enough for the salt to mix.
I have used cake pans in idli cooker to steam the cake. You may alternatively use a deep steel plate. Just grease the plate with a little ghee. Pour the batter into the dish and top it with nuts and raisins. Kerala bananas also make a good topping.
Steam this for 20 minutes. Remove from the flame and set aside for cooling. Wedge it out of the dish once cool and cut into shapes of your choice.