Vattayappam/Rice cake

Vattayappam

Vattayapppam is a steamed rice cake  usually served for breakfast or served as a tea-time snack. Rice and coconut are ground together and fermented with yeast. No oil is required in the preparation of Vattayappam. Airy and spongy by texture, Vattayappam completes a  wholesome breakfast especially in festive occasions.

Ingredients and measurements used

• 2 cups-Rice flour
  
• 2 cups-Grated coconut
  
• 1/2 cup-Sugar 
  
• 3 tsp-Semolina
  
• 1/2 tsp-Yeast 
  
• 1/4 cup-Raisins and cashew nuts( for garnishing)
  
  
• 4-5 nos-Cardamom
  
• Salt - As required

 Preparation

1. Cook semolina with 2 cups of water till it becomes soft  and thick.Allow it cool and keep it aside.
2. To Proof the yeast (Take about 2 to 3 tbsp warm water. and add a pinch of sugar and dissolve it. Now add the yeast and stir.Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy.)
3. Grind coconut with 1 cup of water and keep it aside.
4. In a bowl mix rice flour,cooked semolina  mixture,proofed yeast mixture,ground coconut and almost 2 cups of water.
5. Add crushed cardamon to the above mixture.
6. The batter consistency should not be too loose or thick.
7. Now keep it aside 3 hrs for fermenting.
8. After 3 hrs,add sugar and salt and mix well .
9. Now batter is ready for making vattayappam.

Method

1. Pour the batter into a cake tin about 3/4 th full and top it with cashew nuts and raisins.
2. Place it into the hot steamer. Close steamer and simmer for 15 to 20 min.
3. Check it with a fork or toothpick.If it comes out clean vattayappam is ready.
4. While it's still warm invert the pan into a serving plate and serve warm.