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Vattayappam Recipe

This is a traditional Kerela breakfast.

  • Prep time:
  • 7 hours
  • cook time:
  • 25 minutes
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #Breakfast&Branch
Ingredients

Ingredients For Vattayappam Recipe

Methods
  • 1. Wash and soak the rice for 6-8 hours.
  • 2. Then finely grind the rice in a food processor with minimum amount of water.
  • 3. Pour this mixture into a large container and set aside. Stainless steel or glass container preferred. The container should have enough room to accommodate the fermented batter.
  • 4. Coarsely grind together the ingredients mentioned under 'For coconut paste' into an almost smooth consistency. Add this into the rice batter and combine well.
  • 5. Cover the container and let it ferment in a warm place for about 6-8 hours or overnight.
  • 6. Depending on the weather zone you are lived in .
  • 7. In a heavy bottomed pan melt the grated jaggery with little water on low-medium heat.
  • 8. Once melted strain to remove the impurities. Let it cool completely.
  • 9. Then add the jaggery syrup cardamom powder into the fermented batter and mix well. Set aside for another 30 minutes.
  • 10. In a pressure cooker or idli cooker or steamer.
  • 11. Add enough water to steam cook.
  • 12. Grease a round pan or cake tin with little ghee. I used an 8 cake pan.
  • 13. Pour the prepared batter and fill till ½ - Âľ portion of the greased round pan. Gently place some cashews and raisins on top.
  • 14. Place it in the steamer cook for about 20-25 minutes or until an inserted toothpick comes out clean.
  • 15. Remove the pan from steamer and allow to cool. Once cooled pull it out from the pan by slowly pulling the edges using a knife or spoon.
  • 16. Cut into desired shape and serve.

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