Friday, March 20, 2015

Vattayappam (From scratch and using Instant Mix)

Vattayappam is a typical kerela Dish.
This bread is one of the staple breakfast in kerela. This is made of fermented rice flour , this is similar to appam with a spongy, sweet, creamier taste. 
This goes well with any spicy dish especially non veg but it also goes with a coconut milk with little sugar and cardamon pd.
Now a days you get instant mix to make this in a min.All you need to do is mix all and let it ferment for 1 hr and pour it in a pan and steam.Its so easy that way.
This is a change from regular idly and dosa or even rice.
So if you are looking for a change in your meal try this recipe. 

Ingredients :

Vattayappam from scratch:

Soaked Raw White Rice/ Pachari: 1 1/2 cups.
Fresh or frozen Grated coconut: 1 1/2 cups
Cooked Rice: A handful (heaped)
Instant Yeast: 1/2 tsp.
Salt: 1/2 tsp.
Sugar: 2-3 tbsp.
Cardamon seeds: 4 to 5
Jeera: 1/4 tsp
Coconut milk /Water: As needed.
Oil to grease, preferably coconut oil or use ghee

Vattayappam Using Instant Mix:

1 Package of Vattayappam Mix With Taste Maker
2 Cups Coconut Milk
CArdamom Pd - 1/2 tsp
Salt - 1 tsp
Jaggery / Sugar - 1/4 cup
Water - 2 cups for boiling the taste maker in small packet.
Extra Water - as needed to make batter

Method :

From Scratch:

1.Soak raw rice/pachari for about 2 hours.
2. Put the rice, 1 cup coconut, cooked rice, and instant yeast into a blender / mixer.
3. Add the 3 tbsp of sugar and 1/2 tsp of salt.
4. Add water, it should be just covering the ingredients not more, the batter should be thick, so do not add too much water.
5. And grind it for 2 min, the batter should be thick like that of idli batter.
6. Then add the 1/2 cup coconut and cardamom seeds.
7. And a pinch of jeera ,again grind it for a minute without adding water,don't grind  coconut finely.
8. Pour into a steel or glass bowl...keep it untouched for 2 hours.
9. Take a round pan or cake pan or whatever you have (I used spice box which is used to keep multiple spices in small container in a single box, found in most indian kitchen) grease it with a few drops of coconut oil. At this point if you like nuts and raisins, you can sprinkle them,but I did not use it here, I used it on top at the end of last 5 min of cooking.Pour only 1/2 the pan.
10. Place it into the hot steamer,always keep when steam starts to come and not before. Close steamer and simmer for 15 to 20 min.
11. Like cake or bread when you insert a toothpick and if it comes out clean.The sides do come off a bit,when they are cooked nicely.
12. While still warm, invert the pan and serve.

Using Instant Vattayappam Mix:

1.1 package of instant mix, it includes small packet of dry mixture to help ferment batter.
2.Add the dry mixture to 2 cups of water and boil it stirring smoothly to a thick batter.
3.In the mean time mix the whole package of flour with salt and 1/4 cup of jaggery / sugar and 2 cups of coconut milk and make a thick dough like consistency. DON'T ADD TOO MUCH LIQUID KEEP IT THICK IF WE WANT MORE WATER WE  CAN ADD LATER.
4.Add the cooked mixture to the batter and mix well and put it in a deep vessel and let it sit for 1 hour, the Batter would be bubbly and risen.
5.Add cardamom powder and extra water(if needed) to make it into a idly batter consistency.
6.Take a steamer with a round pan greased with ghee which sits inside the steamer. (I used masala/spice box which is found in most indian kitchen)
7.Pour the batter till it fills half the pan and cover and steam it for 15 min to 29 min.

8.Remove cover and garnish with dry fruits and nuts in the last 5 min of cooking and again cover and steam.
9.Remove when it's Luke warm and serve with spicy side dish.Preferably non- veg .
Or serve it with thin coconut milk with little amount of sugar and cardamom pd.

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