Nov 26, 2009

Vattayappam for Christmas

Vattayappam for Christmas
( Traditional Kerala Dish )

Recipe Credit - Ms Lily Babu Jose, Cochin


1 cup rice flour

1/4 cup Sugar

1/2 cup water ( for sooji / rawa )

1 tablespoon rawa / sooji
1/2 cup grated coconut
2 tablespoon water ( for grinding coconut )
1 1/2 teaspoon yeast

1/4 teaspoon cardamom powder

1/4 teaspoon salt
1 teaspoon oil for greasing

1 tablespoon raisins


For Yeast Solution:

Mix 2 tablespoon warm water with 2 teaspoon sugar. Add 1 1/2 teaspoon active dry yeast. Cover and keep aside for 20 - 25 minutes.

For Vattayappam:

Cook rawa with 1/2 cup of water into a thick porridge. Cook on a low heat and stirring continuously.

Grind grated coconut with water to a fine paste.

In a big bowl, combine rice flour yeast solution, ground coconut, cooked rawa, sugar and salt. Mix well, cover with a lid and keep aside for 8 -10 hours or overnight. Quantity of the mixture will be almost double after fermentation. Sprinkle cardamom powder and mix well.

Grease a steel bowl with 1 teaspoon oil. Pour vattayappam batter, spread it evenly with a flat spatula and decorate with raisins. Steam in a pressure cooker on a medium heat for 25 - 30 minutes. Cut into desired shape and serve as a snack or it goes well with spicy curries too.

Tip: Vattayappam is perfectly steamed when a cake skewer inserted in the centre comes out completely free of vattayappam dough / batter.

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