Vattayappam is a kind of steamed rice cake commonly served as a snack or breakfast. The main ingredients of this dish are rice flour and coconut milk. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar. It is basically rice and coconut grinded together and fermented with yeast. Though the ingredients used are very similar to that of Appam, the method of cooking is different, Also, it's generally sweeter than Appam.
Instructions
- Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.
- Allow it to ferment in a warm place for at least 3 - 5 hrs. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow.
- Grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer
Recipe Notes
You can explore this dish Kerala Style Vattayappam
You can also visit Kerala Style Vellayappam
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