Kallappam or Vattayappam ( Steamed rice cake made with toddy )2018-02-09
- Cuisine: Indian
- Course: Breads & Breakfast, Starters & Snacks
- Skill Level: Intermediate
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- Servings : 5
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 45m
Kallappam or Vattayappam ( Steamed rice cake made with toddy )
- Raw rice – 2 Cup (soak for about 6 hours)
- Water – as needed for grinding the rice.
- Fresh grated coconut- 3 to 4 cup
- Cardamom – 1 number
- Toddy – 1/2 cup
- Sugar – 2 tbsp
Grind the rice into fine thick batter by adding water. Take 3 tbsp batter separately and mix with 1 cup of water and boil over low flame, while stirring continuously. Make it to a thick paste and make sure that there are no lumps. Now grind the coconut and cardamom to a fine paste by adding toddy (can add toddy while grinding rice too). Mix well the ground rice, coconut, the cooked rice batter prepared earlier(4 tbsp) and sugar. Keep it for fermenting for about 4 – 6 hours.
If you don’t have toddy, you can use the mixture of half cup coconut water, 1 tablespoon sugar and half teaspoon yeast – fermented for 2 days
- Salt – as needed.
- Mixed nuts, tutti fruitti – 1.5 cup
Add half teaspoon of salt to the fermented batter and mix gently without bursting the bubbles. Transfer the mix to a greased tray ensuring enough space on the tray for the mix to expand. Add the dry fruits and steam it. Insert a toothpick to check – if it comes out clean, the appam is done. Remove from the tray after cooling down.
Refer detailed step by step cooking video below.
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