Vattayappam ( Kerala Snack )
- Rice Flour – 2 cups
- Coconut – 2 cups
- Sugar – 1/2 cup
- Rava ( semolina ) – 2 tablespoon
- Yeast – 1/2 teaspoon Sugar – 1/2 teaspoon
- Raisins – for garnishing
- Salt
Cook rava with 2 glasses of water till it becomes soft & loose. Let it cool. Add 1/4 glass of lukewarm water to yeast & 1/2 teaspoon sugar. Allow it to rise.Ground the coconut with enough water & keep aside. Take 2 cups rice flour in a vessel, add rava & mix well. Add yeast & mix well. Add gounded coconut & mix well. Make sure that the batter is not too loose . It should have a medium consistency. Keep it for 3 hours. After 3 hours add 1/2 cup sugar ( more sugar can be added if required ) & salt & stir well. Apply a liitle ghee/oil in a cake tin & pour the batter into it.Put some raisins on the the top. Steam it for 20 – 25 minutes.
You can see some of the reader’s feedback for this recipe here.
Check other appam recipes:
Source:My aunty,Tesschechy
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Hi Maria,
Looks yummy…well can i bake instead of steaming?
Thanks,
Rashmi.
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Hi Rashmi, Thanks for the comment. But i dont know whether it can be baked, anyways i will check it and let you know.
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plz post more cake recipe with icing
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Looks yummy i’ll try it anyways. I have tried this but it is not soft. Any suggestions?????
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Maria
Reply: on March 30th, 2009 at 10:59 amHi Nancy
Just wanted to know whether you were referring to my recipe when you said it was not soft?
Did the dough rise well? If it didnt that can affect the texture of vattayappam. Also if you cook it for a longer time, that can also harden the vattayappam.
Hope it comes out well next time.
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rhea
Reply: on September 30th, 2009 at 2:33 pmIn yr vattayappam recipe do u say coconut or coconut milk..
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Maria
Reply: on October 1st, 2009 at 1:22 pmHi Rhea
I’ve used grated coconut in this recipe.
regards
maria
hi maria..
i was jst wondering how do u do it if we wanna use raw rice..instead of the rice flour..and is rava a must.?looking forward to a quick response frm ur side…hey i am also frm bahrain…take care
HAPPY EASTER..
regds
Sindu
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Maria
Reply: on April 10th, 2009 at 9:16 pmHi Sindu
Please check out the vattayappam recipe at my cousin sister’s blog, she has made it with raw rice. You can see the recipe here:
http://deepann.wordpress.com/2008/07/15/vattayappam/
Also rava is used to soften the batter I guess. You can use puttu podi also instead of rava to make kurukku, tgh am not very sure about it.
Happy to hear that you too are from Bahrain.
Happy easter to you and your family.
Take care
Maria
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Palappam with Mutton Stew is very nice combination.Thank u for this recipe..
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Maria
Reply: on June 25th, 2009 at 6:08 pmHi Reshma
Thanks for dropping in. Hope you liked the preparations, please do drop in again :)
Cheers
Maria
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loved ur pic of kozhakatta. its hard to photograph indian goodies, u have done a wonderful job. Was checking out recipes for vatayyapam. will try this one out
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Maria
Reply: on January 15th, 2010 at 10:01 amHi B,
Thank you :)
Hope you will like the vattayappam.
Cheers
Maria
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hi maria,
i made the vattayappam. but it was too soft and little sticky. it was not fluffy.
i made it with the ready made rice flour we buy from indian stores . do i need to broil the flour or steam it before making.
do you know what will be the reason for stickyness.
rgds,
sheeba
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Maria
Reply: on September 7th, 2010 at 3:08 pmHi Sheeba,
First of all, sorry for the delayed reply :(
I use the appam/idiyappam podi for making vattayappam, which is usually roasted. May be you can try roasting the flour for a few minutes.
I’m guessing the reason for stickiness can be the high starch content in the rice powder. Try using the same rice powder which you use for making appam. Also try cooking for a bit more longer time…
Hope it comes out well next time…
Cheers
Maria
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Hi Maria,
I tried this out yesterday.. it came out really well.. we both loved it ! Its really simple to make as well..
Can you please suggest some veg recipes to go with chappathi..Thanks in advance !
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