Thursday, 18 October 2012

Vattayappam: Rice and coconut steamed cake - a Syrian Christian speciality | Kukskitchen




Whether savoury or sweet vattayappam is so delicious. The best vattayapam I have ever had is my thresiamma ammachi's. She uses Toddy instead of yeast. I know, what pains did our nans take to get that superb taste. My dad still has tales to tell about how he managed to get it for her in Trivandrum , the capital city of Kerala. :-)

Still remember the easter mornings when she used to prepare vattayappams with chicken stew, beef cutlet and beef and kurkka ualrthu for nombu thurakkal. I'm drooling now. :-)

Here is how I make it



My vattayappam recipe is very much similar to how I make appam. Check it out here.



I decided to make it when one of my dear friends R from school/dance class asked me for the recipe. This one is dedicated to u R.


Ingredients :


Raw rice – 2 cups
Cooked rice ( parboiled rice works best) – 1 cup
Grated coconut – 1 cup
Yeast – 1/2 tsp
Sugar – 1/4 cup or more to taste
Salt – a pinch
Cardamom powder – a pinch (Optional, I like it better without this)
Roasted Cashews and Raisins (Optional)


Method :



- Soak the rice in water for 5-6 hours and drain. 
- Grind this with grated coconut,sugar, yeast and cooked rice adding just enough water to a smooth batter, to be as thick as idly batter.
- Add salt and mix well together.
- Cover it with a lid and keep it  warm  for 8 – 10 hrs to ferment.
- Steam for 20 mts. There are a variety of ways in which u can steam this.

Check out my post on how to steam here.


tips:


- Add more sugar for a sweet version to eat as a snack

- Add even less sugar for a pure savoury version and enjoy with chicken stew or the like.

Linking this to:


Love2Cook's Event Deepavali Delights 2012


3 comments:

  1. I always wanted to make this. Love it yummy.

    ReplyDelete
  2. perfectly done....yummy

    ReplyDelete
  3. Thanks. Dears. Pls do try and let me know :)

    ReplyDelete

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin


Please do not re'print' this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Author

My Photo

 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

Recent Comments Widget

get free recipes straight to your inbox.

Related Posts Plugin for WordPress, Blogger...