Vattayappam/ vatteppam

A childhood hot favorite! A coveted 'naalu mani palaharam' - vatteppam. My grandmother made awesome vatteppams and my Mummy (mother in law) makes even better ones. This is her recipe and it comes out awesome every time! So here goes....

                        Vattayappam

 Raw rice (pachari) - 2cups

Grated coconut    - half a coconut

      Yeast              - 1/2 tsp

Cardamom       - 4, big (seeds, crushed) 

Sugar                - to taste

Salt                   - a pinch

Soak the rice in boiling hot water, for 4 hours.

Grind the rice with coconut with cardamom   adding water or milk.

When it reaches a semolina consistency (Rava thari paruvam), take 4 tbsp out, into a pot. Grind the rest to very smooth.

Into the half ground mix, add a cup of water, mix welland cook to a  soft porridge consistency, stirring constantly.

Cool this porridge (cast /kappi) completely and add to the ground mix. Preferably, blend together in the mixie.

Add the salt, sugar and yeast and mix well. 

The batter should be of 'dosa batter' consistency,  and should taste sweeter than you would like your vattayappam to be. Steaming makes it slightly less sweet in my opinion.

Keep in a warm place for fermentation , overnight.  Maybe 4 hours in warmer climates.

Coat the steaming mold /plate with a little oil or butter and steam the batter for around 20-25 minutes, depending on the size/depth of the plate.

You may add fried cashew or raisins to the better before steaming.

Enjoy with Kattan kaappi for best effect!

Enjoy and let me knows how it goes. 

Cheers!