Vattayappam
Ingredients
- rice flour - 2 cups (300g)
- sugar - 3/4 cup (170g)
- coconut milk - 21/4 cup
- active dried yeast - 1 tsp
- salt - 1/2 tsp
- cardamom powder - 1 tsp
Method
step 1 : kappi kachal ( rice cream )
- take 1 tbs rice flour in a saucepan
- add 1 cup of water
- cook this on low medium flame,until thickened, with continuous stirring
- when it is ready, turn off the flame and allow it to cool down
step 2 : activate yeast
- add 1 tsp yeast in 1/4 cup water along with 1 tbs sugar and mix well
- keep this aside until frothy (about 6 - 7 minutes)
step 3 : prepare batter
- mix together rice flour, salt, sugar, activated yeast, cardamom powder and warm rice cream
- now add in the coconut milk in batches and make a thick batter of flowing consistency
- now grind this in a mixer jar for about 30 seconds to make vattayappam more soft and fluffy
step 4 : proofing
- pour the batter in a big vessel and keep this in a warm place for fermentation(4 - 5 hours)
- fermentation time may vary depending on weather conditions
step 5 : cooking
- boil water in a steamer
- grease a round shaped tin with oil or ghee
- collect the top portion of fermented batter using a ladle and pour into the tin
- fill up to 3/4 - 1 inch
- steam this for 5 minutes on high flame and and then on low medium flame for 5 minutes - total cooking time 10 minutes
- once it is done remove from heat and allow this to cool completely before remove from tin
- repeat the same with the remaining batter
- soft vattayappam is ready to serve
- you can have it along with tea/coffee or gravy
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