Steamed rice cake recipe

                             VATTAYAPPAM / SOFT FLUFFY RICE CAKE / STEAMED RICE CAKE

METHOD – 1

INGREDIENTS

• Raw rice – 1 cup
• Cooked rice – ½ cup
• Freshly grated coconut – ½ cup
• Sugar – 3 tbsp [as per taste]
• Yeast – ½ tsp
• Coconut water or plain water – 1cup
• Salt a pinch
• Ghee or coconut oil for greasing the steaming plate

PREPARATION

1. Mix yeast  +  ½ cup lukewarm water , cover and keep aside to rise .
2. Soak rice for 3 – 4 hrs. Grind the soaked rice  + coconut + cooked rice to a fine batter by adding coconut water or plain water [ the batter should be of idli batter consistency] by adding coconut water or plain water

METHOD

Take the batter in a big vessel.

Add the yeast mixture + salt + sugar.

Mix well .

Keep aside for 8 hrs for  fermentation.

After fermentation again mix the batter well.

Grease a steel plate or cake tin with ghee or oil.

Pour the batter in the plate upto half level and steam for 20 minutes.

Remove from steamer and keep aside to cool.

Loosen the sides with knife.

Remove it on a plate and cut in diamond or triangle shape .

Serve it.

METHOD – 2

INGREDIENTS

• Rava – 2 tbsp
• Yeast -1/2 tsp + sugar- ½ tsp
• A pinch of salt
• Fine rice flour – 2 cups
• Freshly grated Coconut [grounded] – 2 cups
• Sugar powdered – ½ cup or ¾ as per the sweetness you want
• Ghee or coconut oil for greasing

PREPARATION

Take  ½ cup of luke warm water in a bowl add yeast + ½ tsp  sugar. Mix well and allow it to rise.

Cook rava in 2 ½ cup of water , till it becomes loose and soft. Allow it to cool.

Grind the coconut with little water and keep aside.

Grease a cake tin or steel plate with coconut oil and keep aside.

METHOD

Take a pan , add the rice flour in it .

Now add the rava mixture + yeast + grounded coconut .

Mix all well and make a batter of medium consistency.[idli batter consistency]

Cover and keep aside for 3 hrs.

After 3 hrs add the sugar powder + salt.

Mix well .

Pour the batter in the greased plated.

Steam it for 20 minutes.

NOTE

1. It has to be steamed like we steam dhokla in a idli cooker.
2. ****You can also use appam batter to make this ,just add sugar pwdr and eno  – refer here –Homemade appam
3. Do the tooth prick test after 12 minutes to check if it is steamed well.
4. The batter should not be too loose.
5. You can add cardamom pwdr while adding sugar.
6. You can also garnish with raisins and cashew roasted  in ghee .
7. In some parts of Kerala they give it a variation by adding jeera /shallots /or garlic while grinding instead of sugar.
8. Even Mangalorean sannas or goan rice cakes [ less sweet ] are prepared somewhat in the same way but they are steamed in small steel bowls and served with non veg gravies.
9. Instead of yeast we can add toddy / fermented coconut water.
10. It is served as snack or breakfast.
11. You can reduce the sugar quantity and serve it with any non veg gravy, kurma, and stew.

VARIATION – made the below appam using remaining appam batter –

for more recipes click on the names below :-

In this video – I have used fermented Appam batter – added sugar pwdr and eno .And steamed it for 12 – 15 minutes till it is done .

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