🇮🇳 Indian Vegetarian

Vattayappam

Name: Vattayappam
Prep time: 37 min
Cook time: 25 min
Total time: 62 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 1 tsp Sugar; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut; 1 tsp Green Cardamom

🇮🇳 Indian

Kerala steamed rice cake, lightly sweet with coconut and cardamom. The batter does the work; the pan does the magic. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 37 min Cook 25 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Sugar1 tsp
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup
Green Cardamom1 tsp

Instructions

1
Grind the soaked rice and dal to a thick, fluffy batter — it should ribbon off the spoon — and ferment 8 hours.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Get the pan properly hot; the first attempt tells you everything about the temperature.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

In cold weather, leave the batter in the oven with just the light on.

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Watch how it's made

Video: വട്ടയപ്പം - അരിപ്പൊടി ഉപയോഗിച്ച് | Soft Vattayappam Recipe with rice flour · on YouTube