Vattayappam is a around shaped soft bread and is a famous breakfast and tea time snack of Kerala made from fermented rice and coconut paste.
You need –
- Raw rice/ pacha ari/Dosa rice – 1 cup
- Grated coconut – 1/2 cup
- Instant yeast – 1/4 teaspoon
- Sugar – 1/4 cups or as per taste
- Cooked rice – 1/4 cup
- Salt to taste
- Coconut oil – 1 teaspoon
- Cardamom powder = 1/4 teaspoon
How to –
Clean and wash the rice well in several changes of water. Soak the rice in water for 4-5 hours.
In a blender/grinder, grind the soaked rice, grated coconut and cooked rice to a fine paste adding just enough water.
In a small bowl, take 2-3 tablespoon of water and sprinkle the yeast over and set aside until bubbles appear on the surface.
Mix the rice – coconut paste, yeast, sugar and salt well in bowl. Add water if needed as the batter should be of medium consistency and not thick or runny consistency.
Cover and let the batter sit over night or at least for 7-8 hours to ferment. After 8 hours the batter will ferment and double in amount.
Once the batter has fermented and you are ready to make the appam, add the cardamom powder and mix well. Grease a steel plate/ idili mold, or aluminum cake tin (I have used 8 inch here) with coconut oil.
Pour the batter into the greased plate/tin till 3/4 and steam for 12-15 minutes or till done. You can insert a toothpick in the center and if it comes out clean then its done).
Remove the plate/pan from steamer and allow the appam to cool. Once cooled completely, invert into a serving plate. Cut into wedges and serve with tea or coffee.