Vattayappam is a traditional sweet dish made of ground rice and coconut. These steamed spongy cakes remind me of my childhood as my mom used to make these often, especially during Christmas and Easter.
2 Cup - Rice
2 Cup - Coconut, grated
1/2 Cup - Cooked rice
1 Cup - Sugar (adjust to your taste)
2 Teaspoon - Yeast
3/4 Teaspoon - Salt
1/2 Teaspoon - Cardamom Powder (optional)
Raisin and Cashew nuts for garnish (optional)
Ghee for greasing the pans
Yields: 3 - Eight inch appams
- Soak rice in water overnight or atleast for 6 hrs.
- Grind the rice , cooked rice and coconut to a fine paste. The batter should be thicker than appam batter but not as thick as dosa batter.
- In a separate bowl add some yeast and warm water. Keep it aside and mix it to the Vattayappam batter once it it frothy
- Add sugar and salt and let the batter rise.
- After 4 hours or when the batter becomes frothy ladle the batter from the top into greased pans or idly maker. Garnish with Raisin and Cashewnuts for and steam it for 20 minutes or until it is cooked through.
- Adjust the sugar according to your taste. Please note that after steaming the sweetness of vattayappams reduces.
- Make sure you ladle the frothy batter that is on top into the greased dish. This will help you get spongy appams.
- Cardamom Powder is optional.
- Black raisins and cashew-nuts add a nice flavor to the vattayappam.