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Vattayappam

Ingredients
  • Dosa rice / sona masoori rice - 1cup
  • Coconut - 1/2 portion (grated)
  • Cumin seed (jeerah) - 1tsp
  • Yeast - 1tsp
  • Steamed Rice - 1/4 cup
  • Salt - 1/2 tsp
  • Sugar - 1cup
  • Ghee - 1tsp
  • Cashew nut
  • Raisins
Preparation Method
  1. Wash and soak the rice for 4-5hrs.
  2. Grind soaked rice, steamed rice, grated coconut, cumin seeds, yeast, water and 1tsp of sugar together.
  3. Batter consistency should be same as that of idly batter.
  4. Keep the batter aside for 5-6hrs to ferment.
  5. Add salt and mix well.
  6. Add 1cup of sugar and mix well and keep aside for 10mins:
  7. Apply ghee to a 1inch tall steel tray and pour the batter.
  8. Garnish with cashew nut and raisins.
  9. bring water to boil in a steamer and place the tray and close the lid.
  10. Cook for 5mins: in high flame and then cook for 10mins: in low flame. (Prick the center of the vatatyappam with a sharp knife/fork. If the batter is not getting sticked to the knife the vattayappam is cooked well).
  11. Remove from the flame, let it to cool down.
  12. Cut into square/rectangular pieces.
  13. The sweet, soft, yummy Vattayappam is ready to taste.

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