Ingredients:
- Rice flour 2 cup & 1/4 cup (for kappi)
- Cardamom pdr 1/4 to 1/2 Tsp
- Coconut 1 to 1 1/2 cup
- Sugar 2 to 4 Tbsp
- Yeast 1 Tsp
- Water, as necessary
- Salt
Mix 1/4 cup of rice flour with 1 cup of water to make a liquid paste (kappi kurukkiyathu). Transfer it to a pan and stir continuously in low flame. When this turns to a thick paste remove from the fire and cool it.
Grind together coconut and water well. Mix the above prepared flour paste with 2 cup of rice flour. Then add the coconut mixture and mix well. Add sufficient amount of water to make a fine batter (don't add too much water). Add yeast, cardamom pdr, sugar and salt to this and mix well. Keep it for fermentation. Once the flour rises, stir it well and check whether the salt and sugar are in right proportion. If so, keep it unstirred for another 1/2 hr. Then without stirring the batter, take the batter from the top and steam it until it is cooked (like idly).
This is something very new to me. I have never even heard of this before!
ReplyDeleteX'mas nte vellayappam..i have had it in my frieds house..lovely..:)
ReplyDeleteTina,for many years i was wondering how to create such a white,extremely beautifully textures appam.After coming to blogs i tried many and finally succeeded.from 'Saffron Trail"..and for you a born kanjirappilly,it will be a cakewalk,i guess..yummy and so lovely of you..This can give a smell of perfect X'mas..
ReplyDeleteWow, this is something new! I have never heard of this before, so it's great to learn about it. Thanks for sharing the recipe. I might give this a try!
ReplyDeletehi tina, vattayappam looks perfect :)it is one of my fav snacks. I too make it the same way, with some minor changes. btw, are u from kanjirappally? read in ann's comment. my grandmother is from kanjirappally :)
ReplyDeleteWow awesome recipe. Perfect white.
ReplyDeleteHi Ann ..
ReplyDeleteGreat presentation..Looks yummy
Happy Christmas Teena..
ReplyDeleteTeena ..
ReplyDeletesorry dear njan nerathe Ann enna ezhuthiyee ...!!
Merry Christmas ...Enjoy ..
Soma, this is one of the common recipes in made all across Kerala.. anyways u can try it out...
ReplyDeleteVarsha Vipins, I am amazed many hav never tried it at home...
Ann, thanks yaar.. We have made it a lot of times at home and so it wasn't such a big deal...
Sharon, I am amazed again, I was of the opinion that all mallus wud surely know this item... my suggestion, it's simple and do give it a try..
Maria, yes I'm from Kanjirappally.. good to learn that u too have kanjirapplay roots...
Kitchen Flavours, thanks a lot...
veena, thank you...
Ann, wising you the same...
curryworld, it's ok, I got it... have a great time as well..
I never try it. It's my first time to see this dish. I want to try it and let u know. Before trying, pls let me know how the taste will be. I think u're in houston. If yes, come to coppell in dallas to visit me.
ReplyDeletewow new recipe for me.....but it looks so tempting!!!!
ReplyDeleteFirst time here... All the dishes are looking so yummy and nice blog.. Nice clicks too. Loved ur blog so much.
ReplyDeleteGood morning. I followed your comment over from Angie's Recipes on her Lunjiao Yeasted Sugar Cake. Your version sounds very very good too. I like the addition of the coconut and the cardamon. Sounds very yummy indeed. In her recipe Angie states to let the rice * yeast mixture rest for about 6-8 hours. yours says to let it rest for fermentation. To be sure that I understand, are you suggesting a similar time frame. How can I tell if it this is fermented otherwise.
ReplyDeleteHi Katy, u r absolutely right... we r indeed talking about similar timeframes of abt 6-8 hrs... and two other ways to understand the fermentation time will be by seeing that the paste has increased in volume and filled with bubbles and by tasting it which would have a slightly more sour taste than before...
ReplyDeleteOh yep...they look so much alike...shall try your recipe next time.
ReplyDeletehi Tina, please do let me know one thing....in what kind of vessel/pathram do you make this?? i really want to try out vattayappam but dont know in which vessel to make it!!
ReplyDeleteHi Anon,
ReplyDeleteThe Vattayappam is made in two different vessels:
1. An Idly Steamer and
2. A round pan (having dimensions sufficient to fit inside the idly steamer)
Pour the batter in the round pan, keep it inside the idly steamer and steam it.
Hey tina!!! thanks soo much for the reply!!!
ReplyDeleteYou know, people should really stop looking at pictures and rating the recipe. How can you say if it's good or not unless you make it and try it. I did and it came out awesome!!
ReplyDeleteHi tina, thank you for this recipe, looks soooooo yummy. Somthing new, this is the first time I've seen this kind of recipe. I'm going to try this today.
ReplyDeleteGood preparation. Check out my Kerala vattayappam recipe also.
ReplyDeleteBy the way, the photo looks so yummy :)