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)
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)
