Vattayappam makes a healthy breakfast for Christmas, a picnic snack, or nalumani palaharam. It is also made for guests in Christian houses during weddings.
This speedy vattayappam recipe comes from a family friend of us Eve Martin, who is a passionate cook and share the same love for food as us. Eve’s recipe is easy to make for people with time constraints as it avoids the elaborate process of kappi kachal and soaking yeast. I have a post for mini vattyappam published earlier, where kappi kachal and soaking yeast is done.
If you crave for a slice of vattayappam, but not want to make vattayappams for the entire steps involved, Eve’s speedy vattayappam can come handy. Do try. You will love Eve for it.
Thanks Eve. We just had this for breakfast and was pushed to publish it.
Vattayappam
Recipe – Eve Martin
Ingredients
Basmati Rice – 1 coffee cup
Cooked basmati/cooked American parboiled rice – 1 coffee cup
Coconut powder – 3 tbsp
Yeast – 1/4 tsp
Grated coconut – 1/4 cup or coconut milk – 1 cup
Sugar – As required
Salt – As required
To Garnish
Cashewnuts
Raisins
Method
Grind grated coconut and water in a blender. Squeeze out the coconut milk (around 1 cup). Set aside.
Soak Basmati rice for 4-6 hours.
Grind soaked basmati rice, cooked rice, coconut powder, coconut milk, and yeast. The resulting batter should be of idli batter consistency.
Don’t add too much water at this stage, just the required amount to get the idli batter consistency is sufficient. The addition of sugar before steaming can also make the batter a little looser. So maintain idli batter consistency while grinding.
Keep this aside for 8-10 hours. If you are living in colder climates, put the batter for 10 hours in microwave or a place it can get some warmth.
After 8-10 hours, add sugar, salt, and cardamom powder to this and mix well.
Grease a plate with ghee. Pour the batter into the steel plate. It should be half full.
Place this in a steamer and steam them for 10-20 minutes.
Love appams! Check more appam recipes
So healthy appam beena, my grandmother prepare this delicious appam…
Lovely.. Thank U sooo much.
This is one of our favorite family breakfast option to carry away…and quite easy.
Goes well with spicy Beef fry….
This looks so delicious and beautiful click!
nice and perfectly done
Looks really so delicious… umma used to always make this with leftover appam batter…
Awesomely fabulous and remains me of those my mum makes.
Looks so soft and yummy… Kothippichu….
Looks so delicious, have to try this..
reading your recipe made me realize that it is so similar to the local baked dish here. Makati sinia, meaning bread in a tray, is made from rice and coconut milk and flavoured with cardamom. In the olden time it was made on a sigari with hot coal at the bottom and a bit placed on a lid on the top.
lovely one..I too make it often for after school snacks to kids 🙂
Looks soo delicious and soft… lovely click… 🙂
Looks too soft and spongy!
yummy..love to take the sweeter verson 🙂
nicely done