I got this recipe from my Amma, but she used to call it as "kinnathappam".But blogging taught me, what is kinnathappam and that is entirely different from vattayappam.I don't know why she has given that name to vattayappam!!!!!She will mix leftover idly batter with jaggery and cardamom and will make an appam just like vattayappam and that too named as kinnathappam! So finally I concluded that whatever items she is preparing in plate(kinnam) that all are kinnathappam !!!!!!!!!
This is vattayappam a lovely soft rice cake... In malayalam vatta means round and appam means cake..I like the sweet version so added more sugar.You can reduce the sugar quantity and take it with any side dish of your choice
Batter preparation is almost same as Appam but in Appam I won't use cardamom and in vattayappam the batter should be thicker than Appam
- Raw rice / Pachari : 1 cup
- Grated coconut : 1 cup
- Cooked rice : fistful
- Dry yeast : 1/4 tspn
- Sugar : 1/2 cup + 1 tspn
- Salt : 1/4 tspn
- Cardamom : 2
- Cumin seeds / jeerakam : A pinch
- Oil/ghee : To grease the plate
- Soak raw rice for 2 to 3 hours
- Grind it with 3/4 cup of coconut and sugar
- Add water carefully
- The batter should be thick
- Now add 1/4 cup of coconut and cardamom seeds to it
- Grind it for few seconds.
- Pour it in to a vessel
- Meanwhile Add 1 tspn sugar to 1/2 glass of luke warm water.Let it dissolves completely
- Now add yeast to the sugar solution.Allow iot to raise(3 to 5 minute)
- Place it in to the hot steamer or idly pot.
- Close it and keep the stove in simmer mode
- Wait for 15 to 20 minutes.
- If you like to serve it with side dish use only 1 tbl spn sugar .
- While grinding instead of water you can add coconut water too