Soft and Fluffy Vattayappam

Ingredients

• 1.5 cup Raw rice (soaked for 6 hours)
• 0.25 cup Flattened rice (Aval) (soaked in water)
• 0.75 cup Sugar
• 0.5 tsp Salt
• 1 cup Grated coconut
• 0.5 tbsp Instant yeast
• 1.5 cup Water (divided: 3/4 cup for grinding, 3/4 cup for cooking batter)
• Oil (for greasing)

Steps

1. 1

   Soak the raw rice in water for approximately 6 hours.

2. 2

   Drain the soaked rice and add it to a mixer jar along with 3/4 cup of water. Grind until smooth.

3. 3

   Prepare the 'kappu' (cooked batter) by taking a small portion of the ground rice batter, mixing it with the remaining 3/4 cup of water in a pan, and heating it while stirring constantly until it thickens into a paste. Let it cool.

4. 4

   In the mixer jar, combine the ground rice batter, the cooled cooked batter (kappu), 1/4 cup soaked flattened rice (aval), 1 cup grated coconut, 3/4 cup sugar, 1/2 tsp salt, and 1/2 tbsp instant yeast.

5. 5

   Grind everything together until you achieve a smooth, uniform consistency.

6. 6

   Transfer the batter to a bowl, cover, and allow it to ferment in a warm place until it doubles in volume (time may vary based on temperature).

7. 7

   Grease a steamer tin or plate with oil.

8. 8

   Pour the fermented batter into the greased tin and steam for about 20 minutes or until a skewer inserted comes out clean.

9. 9

   Allow the Vattayappam to cool slightly before slicing and serving.

Notes

The transcript mentions a 'Christmas series' and suggests that the texture is identical to store-bought versions. The 'kappu' (cooking a portion of batter) is a traditional technique to ensure the appam stays soft.

Nutrition per serving

• breakfast
• snack
• steamed
• vegetarian
• Kerala cuisine
• rice cake
• gluten-free