Vattayappam

Ingredients

• - steamed fermented rice cake
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

1. Prepare batter: Wash 2 cups raw rice. Soak 6 hours. Grind very smooth with half cup fresh grated coconut and salt.
2. Add yeast: Dissolve a tiny pinch of active dry yeast in 1 tbsp warm water. Add to the batter. Mix well.
3. Ferment: Let the batter ferment 6-8 hours in a warm place until small bubbles appear and it has risen slightly.
4. Check consistency: The batter should be thicker than dosa batter — about like thick cream.
5. Prepare steamer: Fill steamer with water and bring to a rolling boil.
6. Grease a flat plate: Grease a wide flat plate or banana leaf with coconut oil.
7. Pour batter: Pour a ladle of batter onto the greased plate and spread gently into a round about 6 inches in diameter.
8. Steam: Place in steamer. Cover tightly and steam 10-12 minutes.
9. Check doneness: Surface should look dry and the vattayappam should feel firm when touched.
10. Serve: Vattayappam should be soft, spongy and slightly sweet from the coconut. Serve warm with sweet coconut milk or as a snack.