Vatteppam or Vattayappam as it is called in some parts of Kerala, is a simple steamed sweet rice cake, which tastes absolutely amazing!
Its the time for Indian Cooking Challenge again and this time we have some from God’s Own Country Vatteppam…. I have missed last two or three ICCs for some reason or the other!
Oh, the last one I missed because the khandvi didnt turn out well and you know why because I used maize flour instead of gram flour ha ha ha anyways I made it again with gram flour and it turn out super mast post it soon! So, I was determined to do it this time and when I saw what the theme is, I was very excited because I have eaten it once and I loved it.
Before starting to make this I exchanged some notes with Valli who had already made it and that made it easier for me. I increased the sugar a little bit and made just 1 cup of the recipe, it was pretty yumm and we at home just eat like dessert in the evening with tea 🙂
When I was reading about Vatteppam, I came across several interesting references for Appam. Appam is similar to pancakes in many ways, and is usually made from fermented rice flour and coconut milk. It is eaten regularly for breakfast in Kerala. It is something which the Christians in Kerala make more often! The plain Appams are usually eaten with vegetable stew or some egg curry. They are also served with kadala curry which is basically the black channa which we used in North India, but this curry has a coconut base to it! Apart from the plain appam, there are loads of different kinds of appams, but the common factor in them is the rice flour!
Speaking of egg curries, have you tried the done in 20 minutes everyday egg curry on the blog?
Recipe – Vatteppam/Vattayappam (Adapted from From Shn’s)
Vatteppam/Vattayappam : ICC : BM#4 Day 5
- 1 cup rice Idli , soaked for 4 to 6 hours
- 3/4 cup coconut freshly grated
- 2 tbsps rice cooked
- 1/2 cup water or enough to grind the above ingredients to make a batter
To Proof yeast:
- 1/2 tsp active dry yeast ( I use Fleischmann's )
- 1/2 cup water lukewarm
- 2 tsps sugar
To Make Thari Kurukku/Rice porridge: (Use only 4tbsp of this paste/porridge)
- 1/2 cup water
To sweeten and flavor
- 3/4 cup sugar
- 1 tsp cardamom powder
- 1/2 tbsp cashew nuts
- 1/2 tbsp pistachios
- 1 tbsp ghee
- Mix the ingredients of the yeast proofing together and keep aside for 15 mins so that yeast starts to act.
- In the meanwhile, grind rice in a mixer, adding water, just enough to operate the mixer. When ground rice reaches a coarse texture, remove the required quantity mentioned under the heading To Make Thari Kurukku/Rice porridgeand keep aside. Now add freshly grated coconut to the main batch of ground rice and grind thoroughly to a fine batter. Towards the end, add cooked rice and grind again.
- Make the Thari Kurukku/Rice porridge by heating a pan and coarse ground rice taken out from the above mixture , add water and bring it to a boil. Keep stirring in low heat until it is fully cooked and reaches the consistency of a thick paste /porridge. I used a egg beater for stirring it to avoid the formation of lumps.
- After the porridge cools down add it to the ground batter and give it one more whiz in the mixer. Mix the yeast mixture in it and keep aside for about 4 hours or till it doubles in volume in a large container.
- After 4 hours add the sugar and cardamom powder to it and leave aside for 1 hour again.
- Heat the ghee in a small pan and roast the nuts in it.
- Add the batter to a well greased pan (I greased it with ghee too) and just before putting it for steaming sprinkle the nuts on the top.
- Steam for about 15-20 mins till done (mine took about 18 mins)
- Let it cool down completely before you take it out and after than well enjoy.