Friday, April 15, 2011

Vatteppam/Vattayappam for ICC

This is my first entry for Indian Cooking Challenge.
For this month challenge Srivalli has chosen Vattayappam, an authentic rice cake from Kerala
The recipe looked really challenging for me as I have not used yeast much (except for croissants) and the procedure seemed bit lengthy.However after I started making this, I realized that it is not much different than our traditional idlis. And the way Shn has explained it was so detailed, that I got it right the first time itself.
Recipe Source:  Shn's Mishmash





Ingredients
Raw rice: 1 cup
Coconut:3/4 cup
Water: to soak
Active yeast:1/2 tsp
Water: 1/2 cup
Sugar: 1/2 cup
Cardomom: 4 or 5
Cashew nuts/raisins - as desired
Ghee: 1 tsp


Procedure:
Step1:
Soak raw rice for 6 - 8 hrs in water


Step2:
Grind the rice in a mixer/blender. When it is almost ground take 2 tablespoon of the batter and keep it aside


Step3:
Now add the grated coconut to the batter and blend together well. Let the batter cool over the counter


Step4:
Meanwhile mix yeast with 1/2 cup of warm water and 2 tsp of sugar.Let it sit undisturbed for 15 minutes. The mixture will start frothing


Step5:
Take 2 tablespoon of batter taken from step2 and mix with 1/2 cup of water


Step6:
In a sauce pan cook the batter in medium heat until it reaches the consistency of porridge


Step7:
Once the porridge is cooled, add this to the previously ground batter. Also add the yeast and blend everything well using the blender


Step8:
Pour the batter in a steel or glass container and let it ferment for 6-8 hrs (Make sure that the container you use is large enough as the batter will double)


Step9:
Once the batter has risen add 1/2 cup of sugar and mix well and let it to rise again for 1.5 to 2 hrs


Step10:
This time the batter would has risen well and when you taste it, it will be little sour.Now add crushed cardomoms and cashews fried in ghee.


Step11:
Pour the batter in cake tin/round plate and steam cook it for about 20 minutes.Can also use idli moulds for mini vatteppam


Step12:
When the batter is half cooked, add cashews and raisins on top (optional)

16 comments:

  1. Vattaiyappam looks soft and spongy

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  2. soft and delicious looking vatteppam

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  3. Mini vattayappams look very cute...

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  4. The vattayappams look delicious and awesome! Lovely!

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  5. cool dessert.love the colour and texture.

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  6. Steamed rice cakes looks very inviting, i loved having them..

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  7. I love this a lot... Its been a long time since I had this.. Will try this weekend...

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  8. Lovely vatteppam, looks very spongy and delicious.

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  9. Vatteppam look so authentic.Looks like you did a good work following the recipe.

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  10. Nice step by step pics. Looks yummy.

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  11. wow..that looks so delicious...this is my fav....!!

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  12. cute idli vattayapam.. :)

    new to ur space and happy to follow u for more wonderful recipes..

    do visit my space when u get time
    http://comeletseat.blogspot.com

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  13. Yummy and delicious...

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