Fluffy yummy, mildly sweet Steamed Rice Cake has been one my childhood favorite snack. My grandma used to make using kallu chettu (palm wine/toddy) and the taste is so heavenly that I can still feel in my mouth. Here I have used yeast however I will recommend using toddy to make it. Vattayappam is popular snack in Kerala so I am sure anyone who has visited Kerala would have tasted it and if you have not, you have missed this delicious cake. This uses zero oil and is really delicious in taste
Preparation time: 8 hours Cooking time: 15 mins Total time: 8 hrs 15 mins
Servings : 4
Ingredients
- 1 cup Ponni Rice/ Sona Masoori Rice
- 1/4 cup-3/4 cups sugar adjust
- 1/8 teaspoon salt
- 1/2 teaspoon instant active yeast
- 1/4 teaspoon cardamom powder
- 1 cup freshly grated coconut
- 1 tbsp ghee
- 1 teaspoon raisins
- 1 tbsp cashews
- 1/2 cup cooked rice
Steps to prepare
- Clean, wash and soak rice for 6-7 hours
- Drain excess water and transfer rice to grinder. Add cooked rice and cardamom to grinder
- Add grated coconut and little water.
- Grind to form smooth batter
- Add salt, sugar and yeast. Do not add salt over yeast. They should be added in 2 different wells/slots and then gently mixed. Since this is mildly sweet dish, I added 1/2 cup sugar
- Mix everything well until well combined
- Cover and rest batter in warm place for 3 hours
- Batter has doubled and risen well
- Grease cake tin or any dish that can be placed in steamer or Idli vessel
- Mix the batter well again before pouring in the greased cake dish
- Pour batter into prepared pan. Since I wanted to ease the appam easily out of pan, I added baking paper to sides
- Heat ghee and fry raisins until puffed up
- Fry cashews in same pan until golden brown
- Add the cashews and raisins on top of batter
- Place the vessel in steamer and steam for 15-20 minutes over medium heat until knife inserted into center comes out clean
- Allow to cool slightly
- Slice and serve. Best served warm
Cook with Rekha 