This recipe will make two 8″ vattayappams or one 8″ vattayappam & ten mini vattayappams of the size of an idli. This recipe will make Vattayappams that are really sweet, soft & fluffy. You can reduce the quantity of sugar if desired. I always like real sweet vattayappams & 1.25 cups of sugar was perfect for me.
You could put thinly sliced kerala bananas / seeded & halved dates on the top of your vattayappam instead of the regular cashew & raisin garnish. I had used instant yeast instead of active dry yeast this time.
This is the recipe for Vattayappam.
- Mix together 1/4 cup of rice flour & 1 cup of water. Cook on low heat till the mixture turns really thick. Let this kappi completely cool down to room temperature.
- Grind 3 cups of freshly grated coconut adding enough water to a very smooth paste.
- In a large mixing bowl, mix together the cooled down kappi, the coconut paste, 11/4 cup of powdered sugar and 2 cups of roasted fine rice flour (Appa podi). Add 1/2 level tsp of instant yeast & 1 tbsp of white butter & mix really well.
- Cover & keep aside for 6-8 hours till the batter ferments & doubles in volume.
- Add 1/2 tsp of salt, 1/2 tsp of powdered cardamom & 1 well beaten egg white & gently fold in.
- The consistency of the batter should be like that of idli batter. Add enough milk ( I had to add around 1 cup) to get that consistency.
- In a pan, heat 1 tsp of butter & toast 1 tbsp of cashews & 1 tsp of raisins till done. Keep aside for garnish.
- Grease an 8″ cake tin generously with white butter.
- Pour half of the batter into a 8″ cake tin.
- Cook in the steamer for 1o minutes. Place the cashews & raisins on top & cook further for 20-25 minutes. The vattayappam will rise & turn soft & fluffy.
- Let the vattayappam cooled down completely to room temperature. Run a knife around the sides of the tin & carefully seperate the vattayappam from the tin.
- Cut into wedges & serve it with tea/coffee.
Recipe source:- Vanitha Magazine, Ammu Mathew