Wednesday 8 August 2012

Vattayappam

Vattayappam is a sort of steamed pancake, typically about 3 inches or so in thickness & 10 inches accross, made of rice & coconut.A traditional dish from Kerala Vattayappam loosely translated to circular appams or pancakes is eaten for breakfast or as a snack.As they are really easy to make & not time consuming to make even in large quantities boarding schools & hostels patronised vattayappams as one of there featured snacks. See 'The curious case of missing appams' .So here we go, try this out at home.

IINGREDIENT LIST

Rice(raw) - 1.5 Kg

coconut - 1/2 (grated)
sugar - 2 table spoons (or suit your taste)
Yeast - 1/4 tea spoon
cooked rice - 2 table spoon ( adds to the softness they say)
Cardamom - powdered 1/2 tea spoon

METHOD
soak rice in water for about 4 hours.Wet grind the soaked rice & grated coconut into a thickish batter, add the sugar & yeast & mix/grind to make sure it has mixed well with the batter. cover & leave undisturbed to ferment overnight or for 5-6 hours.Taste & add powdered cardamom.
pour into a steaming dish & steam.Once fully cooked, remove from fire & lt cool for a while.
Cut to pie slices.

In case coconut processing is the stumbling block use ready made coconut milk that comes in cartons.Could add raisins, fruit or preserves if you like, though I prefer mine just plain.

Tuesday 7 August 2012

Welcome to Recipes from GOC

Hi, glad you are here! am working on the recipes from God's own country & will post soon.Thank you for your patience