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- Duration: 30 minutes
- Serves: 2 to 4 people
Fine rice flour is a must for the preparation of Vattayappam. Always remember to use a big vessel for storing the batter as it bloats up during fermentation. Also, the batter should be thick like idli batter in consistency. If the batter appears watery after the addition of the coconut mixture, you can add a few tsp of rice flour to get the desired consistency.
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Vattayappam is a Malayali steamed rice dish that is usually served for breakfast. This popular dish is a traditional healthy food item from Kerala and is made using rice flour and coconut milk. It is a must-have during Easter and Christmas.
- Rice flour (3 cups)
- Semolina (sooji) (2 tsp)
- Water, warm (½ cup)
- Coconut milk (1 cup)
- Yeast (½ tsp)
- Sugar (½ cup)
- Green cardamom (hari elaichi) (5)
- Garlic (lahsun) (1 clove)
- Desi ghee (2 tsp)
- Cashew nuts (kaju) (10 to 15)
- Raisins (kishmish) (10 to 15)
- Cherry (5)
- Salt (to taste)
- Add a glass of lukewarm water to the yeast, followed by ½-a-tsp of sugar. Allow it to sit till it turns frothy.
- Mix 2 tbsp of sooji in 2 cups of water and boil for about 5 minutes. Keep stirring continuously. Keep aside and cool.
- De-husk and crush the elaichi dana and garlic separately and keep aside.
- Then, add in all the cool rava into the rice flour, along with the yeast dissolved water, coconut milk, sugar, cardamom, garlic and salt. Run this through a mixer-grinder.
- Let it stay overnight in a warm place to ferment.
- Evenly spread ghee in an idli mould and pour the batter into it. Garnish it with cashew nuts and raisins.
- Steam for 20 minutes on medium heat. When done, remove from flame and let it cool. Once the Vatayappam has cooked, allow it to cool thoroughly and then transfer it onto a plate.
- Cut into desired shapes and serve with tea or coffee.
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