Vattayappam

Method

1. 1

   Prepare batter: Wash 2 cups raw rice. Soak 6 hours. Grind very smooth with half cup fresh grated coconut and salt.

2. 2

   Add yeast: Dissolve a tiny pinch of active dry yeast in 1 tbsp warm water. Add to the batter. Mix well.

3. 3

   Ferment: Let the batter ferment 6-8 hours in a warm place until small bubbles appear and it has risen slightly.

4. 4

   Check consistency: The batter should be thicker than dosa batter — about like thick cream.

5. 5

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

6. 6

   Grease a flat plate: Grease a wide flat plate or banana leaf with coconut oil.

7. 7

   Pour batter: Pour a ladle of batter onto the greased plate and spread gently into a round about 6 inches in diameter.

8. 8

   Steam: Place in steamer. Cover tightly and steam 10-12 minutes.

9. 9

   Check doneness: Surface should look dry and the vattayappam should feel firm when touched.

10. 10

    Serve: Vattayappam should be soft, spongy and slightly sweet from the coconut. Serve warm with sweet coconut milk or as a snack.