Emprimir
Correo Electrónico
 |
Ingredientes
- Raw Rice - 1 cup (you can use Sona Masuri too)
- Grated Coconut - 1 cup
- Water - 3 cups
- Sugar - 2-3 Tbsp (as per personal preference - the sweetness can be reduced if this is going to be served for a meal along with a side-dish)
- Salt - 1/4 tsp
- Oil for greasing the pan
- Raisins/cashews fried in ghee - 1 -2 Tbsp (optional)
View Full Recipe at Spoonful of Delight
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 770g | |
| Calories 200 | |
| Calories from Fat 117 | 59% |
| Total Fat 14.0g | 18% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 620mg | 26% |
| Potassium 253mg | 7% |
| Total Carbs 20.22g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 13.68g | 9% |
| Protein 1.82g | 3% |
%3C/p%3E%3Cp%3ESo%20here%20is%20my%20mom's%20vattayappam%20recipe%20which%20results%20in%20soft,%20cloud-like%20vattayappams%20that%20melt%20in%20the%20mouth%20which%20found%20favour%20even%20with%20hard-to-please%20critics%20such%20as%20my%20son.%3C/p%3E%3Cp%3EMOM'S%20SOFT%20AND%20DELICATE%20VATTAYAPPAMS%3C/p%3E%3Cp%3ERecipe%20Source:%20Mom%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EUse%20any%20one%20as%20the%20fermenting%20agent.%3C/p%3E%3Cp%3EToddy%20-%201/3%20cup%20(You%20can%20make%20toddy%20at%20home%20by%20following%20the%20method%20here.)%3C/p%3E%3Cp%3EOr%3C/p%3E%3Cp%3EProofed%20Yeast%20-%20Mix%201/3%20cup%20of%20warm%20water%20and%201%20tsp%20of%20sugar.%20Add%201/8%20tsp%20of%20active%20dried%20yeast%20to%20this%20and%20mix%20well.%20Let%20it%20stand%20for%205-10%20minutes%20or%20till%20it%20begins%20to%20bubble.%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EWash%20and%20soak%20the%20raw%20rice%20for%202-4%20hours.%3C/p%3E%3Cp%3ECoarsely%20grind%20the%20rice%20with%201%20cup%20of%20water%20in%20the%20mixie.%20Take%201/4%20cup%20of%20this%20coarsely%20ground%20mixture%20and%20pour%20in%20a%20saucepan.%20Add%201%20cup%20of%20water%20to%20the%20sauce-pan.%20And%20cook%20this%20mixture%20over%20a%20medium%20flame,%20stirring%20constantly%20till%20it%20boils%20and%20thickens%20to%20a%20wet,%20sticky%20dough-like%20consistency.%20Then%20switch%20off%20flame%20and%20cool.%3C/p%3E%3Cp%3EOnce%20cool,%20add%20this%20cooked%20mixture%20to%20the%20rest%20of%20the%20coarsely%20ground%20rice.%20Add%20the%20grated%20coconut,%20sugar,%20salt,%20the%20fermenting%20agent%20(toddy%20or%20proofed%20yeast),%20and%201%20cup%20of%20water%20and%20grind%20well%20in%20the%20mixie.%3C/p%3E%3Cp%3EThe%20batter%20should%20have%20a%20free%20pouring%20consistency%20but%20not%20too%20watery.%20Add%20more%20water%20only%20if%20needed.%20Pour%20in%20a%20contailer%20which%20can%20hold%20at%20least%20more%20than%20double%20the%20amount%20of%20batter.%20Keep%20in%20a%20warm%20place/near%20the%20stove%20to%20ferment%20for%20at%20least%206%20hours%20or%20over-night.%20The%20batter%20will%20rise.%3C/p%3E%3Cp%3EWhen%20the%20batter%20has%20fermented%20and%20risen,%20give%20a%20good%20mix%20to%20the%20batter%20with%20a%20ladle.%20Grease%20a%20metal%20pan%20or%20steel%20plate%20with%20a%20few%20drops%20of%20oil.%20Pour%20the%20batter%20into%20it%20till%20at%20least%201/2%20inch%20thick.%20Top%20with%20fried%20raisins%20or%20cashews%20if%20using%20and%20steam%20cook%20it%20for%2015-20%20minutes%20or%20till%20a%20toothpick%20comes%20out%20clean.%20If%20the%20batter%20is%20thicker%20than%201/2%20inch,%20you%20will%20need%20to%20steam%20for%20a%20longer%20time.%20The%20vattayappam%20will%20rise%20when%20it%20is%20cooking.%3C/p%3E%3Cp%3EOnce%20cooked%20and%20cooled,%20slice%20into%20desired%20number%20of%20pieces.%20It%20can%20even%20be%20inverted%20onto%20a%20plate%20and%20then%20sliced.%3C/p%3E%3Cp%3EEnjoy%20either%20on%20its%20own%20or%20with%20a%20curry.%3C/p%3E){kind=link}