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.
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| Fermented batter |
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.
Foodolicious Pictured 
vattayappamum, chayayaum super! looking very fluffy and soft
Vattayappam ready to be served with kuruma or simply with thengapaal and sugar.. looks so perfect and soft.Wishing you a very very Happy New year
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Preetha
Event Name : “Dish-it-out” – “Light Dinners”
http://abowlofcurry.blogspot.in/2013/12/dish-it-out-light-dinners.html
Its been long since I made it…its a great tea time snack.
Looks like soft cake.. Thanks for sharing the recipe..
adipoli, rekha… umma always makes this with leftover vellappam batter… 🙂
Hai Rekha…Happy New Year. My !! the vattayappam looks soo soo soo tempting…fluffy and soft. What caught my eyes is the glass that you have served the tea..the kind that we see in the naadan roadside chaayakadas back in kerala…good thought !
Yummy vattayappam..perfect one…
Looks soft n tasty…..I always prefer rice flour instead of raw rice…try out n enjoy more fluffy n soft vattayappam…
Lotus
wow looks yum Rekha. U bring out a lot of dishes that I have never tried or tasted, and this one is bookmarked for experiment! Thanks for sharing..:-)
Lovely…… I can imagine it is yummmm with sweet coconut milk as you suggested or then with a spicy curry of some sort!