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Vattayappam

Vattayappam

Vattayappam is a steamed rice cake, made of fermented yeast batter. This is typically made by Kerala Christians.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 2 cups Vellayappam Batter
  • 5 tbsp Sugar
  • 2 tbsp Upma Sooji or semolina
  • Raisins for garnish
  • Oil for greasing

Instructions
 

  • Cook the upma sooji or semolina in 1 cup water till loose porridge like consistency. This will take about 4-5 minutes on high heat. Keep stirring continuously.
  • Add sugar to the porridge.The sugar will dissolve and loosen up the porridge.
  • Reduce the heat and keep cooking the porridge till it becomes thick (another 5 minutes). At this stage, the porridge would be thick and will not fall down in a smooth flow. And it will be reduced to approximately ¾ cup.
  • Remove from heat and cool to room temperature.On cooling, the porridge will thicken a little more and this is OK.[
  • Add 2 cups of vellayappam batter to the thick upma sooji porridge and mix well. You can use this batter immediately since the batter is already fermented.
  • Heat water in a steamer.
  • Grease a dhokla mold or idli molds with a little oil.
  • Pour the batter into the dhokla mold (fill only ¾ of the mold) and garnish with raisins on the edge.This batter is sufficient to fill two dhokla molds (approximately 7 inches in diameter).
  • Alternatively, you can fill the batter into idli molds and garnish with raisins. Note that this batter is sufficient for about 10 idlis.
  • Steam for about 15-20 minutes. The vattayappam is ready, when a skewer inserted comes out clean.
  • Cool the vattayappam before you remove it from the mold into the serving plate.Cut into wedges or squares to serve.
  • If you have used idli molds to make the vattayappams, serve them as is, no need to cut them.

Notes

Use only the un-roasted sooji to make the porridge.[br]Never stop stirring while making the sooji porridge.[br]Make sure the Vattayappam is at room temperature before you remove it from the mold. You can use a knife to loosen the edges.[br]Please note that this recipe does not work with the batter made with instant vellayappam powder that you get in stores.