Apr 13, 20201 min read

Vattayappams

It’s a delicious thick steamed pancakes made from fermented rice flour and coconut which has a soft pillowy texture. It pairs beautifully with tea or coffee. It’s one of the favorite breakfast of Keralites.Traditionally the batter is made using Kerala Toddy ( liquor extracted from the Coconut Palms 🌴 -naadan kallu as we call it ) which acts as the leavening agent.Living in Dubai and when you crave for these Kerala foods....made me to experiment and come with this recipe

Vattayappams

1.Basmati/Idli Rice-1 cup

coconut scraped-1 cup

2.sugar -1 cup

yeast -1tsp

salt -to taste

3. rice pwdr. -1 tbsp

water -1/2 cup

Soak rice overnight/atleast 4 hrs.Make kappi with items of 3.After removing from fire add sugar to this & set aside to cool.Add the yeast. Ina grinder/mixie coarsely grind coconut withLittle sugar-kappi mixture.Now add the soaked rice without water to this & grind.If water is needed add remaining yeast sugar-kappi mixture.The final mixture should be of idli batter.Set aside & let the batter rise.Between 2-4 hrs u can see that the batter has risen to the top of the pot/vessel.without disturbing the batter pour the foam [only] on a oiled steel plate & steam until done.Vattayappam should be demoulded only when it is cold.#vattayappamlover #vattayappam #vattayappamrecipe #eveningsnacks😋 #traditionalsweetsnack #christiantraditionalfood