VATTAYAPPAM

Very proud to announce that I have joined the ICC. For this month challenge they have selected Vattayappam a Kerala delicacy. The ICC focuses on traditional Indian cooking which are unaware to many of us.Thanks for bringing in such contests and making Indian cooking more popular and bringing us an opportunity to know about those recipes.The recipe is from here. This is the first time I  am tasting this dish. The recipe is simple and does uses only limited ingredients. Since its a steamed food it is very healthy to people of all ages. Though the texture resembles the traditional idli, there are variations in  preparing the batter.Good for evenings with tea or coffee.
INGREDIENTS :
For the batter:
Raw rice   1 cup( soaked for 6-8 hrs)
Coconut    3/4 cup(grated)
Cooked rice   2 tbsp
Water    1/2  to grind the above
To Proof Yeast:
Active dry yeast   1/2 tsp
Sugar                  2 tsp
Water                1/3 cup
To make porridge:
Coarse ground paste   2 tbsp
Water                 1/2 cup
To sweeten:
Sugar          1/2 cup
Cahews      1 tbsp
Raisins        1 tbsp
Ghee           1 tbsp
Cardamom    3-4no
METHOD:Grind the items given for batter along with cardamom. When batter is coarsely grinded take 2 tbsp of the batter for  the porridge. Continue grinding by adding coconut  to a smooth batter. Add the cooked rice towards the end of grinding.
Prepare warm water and add sugar along with yeast. Place this in a warm place for about 15-20 mins or till the yeast raises.
Prepare porridge with the ground paste and water. The porridge must be cooked and thick. Cool this and add to the batter and blend once again.Now add the yeast mixture and pulse once or twice to mix evenly.
Transfer the contents to a big bowl.Leave to ferment for 4-6 hrs or overnight.
When the batter is doubled add sugar and mix well. Leave for  about 2 hrs.
Heat ghee and fry cashews and raisins. Add this to the batter.

Apply oil to the bowl in which the batter is to be steamed. Here I have used the bundt cake pan.
Steam cook for about 20 mins.Run a knife around the vessel and invert to a plate.
Cut into desired shapes and serve hot

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Here, I have  added cardamom  at the grinding stage itself. So the flavour was wholesome.