Vattayappam is made of rice flour, sugar and coconut. It is a steamed food item. The texture is like that of the regular bread. It is a main dish, but also served at tea time.
Vellayappam is prepared in a pan /appachatty, which is specially kept for the purpose. Serve along with fried coconut chutney or vegetable stew or egg curry.
1. Rice Flour - 300 grams
2. Sugar - 2 tablespoon
3. Coconut milk ( thick) - 100 ml + 100ml or grind half a coconut and add the paste
4. Dry yeast -1/2 teaspoon + 1/4 teaspoon sugar + 1/3 cup warm water
5. Semolina / idly Rava - 2 tablespoons
6. Water - 1 cup
7.Cardamom - 2 -3 pods crushed
8. Coconut Water - 1/2 cup ( optional ) You can use 1/2 cup water
9. Salt - 1 teaspoon
10. Cashew nuts ( Fried) - 6 nos. or as required
11. Raisin (Fried ) - a handful
Preparation:
Mix the semolina or idly rava in 1 cup of water thoroughly and boil it stirring continuously. Cook until it thickens into a loose dough like consistency. Keep aside to cool.
In a glass dish add the dry yeast and sugar. Pour 1/3 cup warm water, stir well and keep aside. Let it prove for 5 - 10 minutes.
Mix together rice flour , sugar and salt. When the semolina mix is cool add it into the dry mix along with 100 ml of coconut milk or coconut paste, half cup of coconut water or just ordinary water and the yeast mix. Now mix all of these into a thick dough, there should not be any lumps. Keep it covered overnight for proving.
Next morning i divided the dough into 2 parts. One part for making Vattayappam and the other part for making hoppers ( vellayappam )
The part i kept apart for vattayappam was a little more than half of the total mix.
Add 4 teaspoons sugar ( if you like it sweeter you can add more sugar ) to the dough you have kept apart for vattayappam. Mix well. The dough should be thick like idly batter. Add the crushed cardamoms. If you think the batter is too thick add 1- 2 teaspoons of water / coconut milk.
Grease a steel plate or cake tin with ghee, pour the prepared mix into it, garnish the top with raisins and cashew nuts, cover and steam cook for 15 -20 minutes.
How to make Vellayappam / Hoppers:
To the second part of the dough add 100 ml of coconut milk/ plain water and 1 teaspoon of sugar and make a thin batter.
Heat a non-stick pan, smear it lightly with oil. Pour a spoonful of batter into the pan. Holding on to the handles on either side of the pan, rotate the pan so that the batter spreads out. Now keep the pan back on the stove, cover with the lid and cook for 2-3 minutes on medium flame . Remove the cooked hopper to a casserole. Repeat the process. There is no need to smear oil every time. Once is enough.
Note: If you don't like the taste of yeast, add 1/4 teaspoon of baking soda to the fermented batter and keep aside for 1/2 - 1 hour. Then prepare hoppers as usual.
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