VATTAYAPPAM

 

Ingredients

1. Raw rice/idily rice – 2 cups
2. Soaked poha/ flattened rice – ¼ cup
3. Grated coconut – 1 cup
4. Sugar – 4 tbsp (or as per your taste)
5. Water – 1 cup / 200 ml
6. Instant yeast – 1 tsp
7. Sugar – 2 tbsp
8. Warm water – ¼ cup
9. Baking soda – a pinch
10. Raisins – few for decoration.

Method

1. Wash and soak rice for 3 hrs.
2. Soak the poha in little water for 20 mins.
3. Soak yeast in ¼ cup lukewarm water adding 2 tbsp sugar, mix well and keep aside for 30 mins before grinding the rice.
4. After 3 hrs, drain water from soaked rice. Grind the soaked rice together with grated coconut, sugar, soaked poha and  1cup water to a thick coarse batter (batter should be slightly grainy).
5. Transfer the batter to a large mixing bowl, add yeast mixture, salt and baking soda, mix well, then add little water and mix again. Cover and keep it in a warm place for about 6 hrs for fermenting.
6. When the fermented batter rises to the top of the bowl, give it a nice mix.
7. Grease a pan with ghee, fill ¾th with batter, place the pan in a steamer, cover it with a lid, steam for 20- 25 mins, then let it cool.
8. When cooled, unmould the appam, decorate it with raisins and serve in room temperature.