As dusk nears, most Malayali households love serving some locally brewed tea and delicious Vattayappam. These circular treats are easy to digest, light on the palate, and extremely decadent with the just the right hint of cardamom capturing your taste buds. Enjoy this traditional snack of God’s Own Country with the help of the recipe below.
Soaked rice - 2 cups
Cooked rice - 1 cup
Grated coconut - 1 cup
Yeast – ½ tsp.
Sugar – ¼ cup
Salt – ¼ tsp.
Roasted cashews and raisins – for garnishing
Cardamom powder - a pinch
Method of Preparation
First the rice needs to be soaked in water for 5-6 hours, drained and kept aside. Next, grind this with grated coconut, sugar and cooked rice by adding enough water to create a smooth batter. Be careful while adding water as the batter should not become too watery.
Now, add yeast, salt and mix well together. Cover this with a lid and keep it in a warm place for 6-8 hours to ferment. Once fermented, check for sweetness and also add cardamom powder. Gently stir the mixture and keep it aside.
Proceed to grease a flat pan with a little oil and spoon in the fermented batter. Garnish it with cashews and raisins and steam it for 20 - 25 minutes. Vattayappam is ready.