VATTAYAPPAM

[Oldposts]

Topic started by Maya Varma (@ 213.42.0.242) on Tue Feb 26 02:09:47 .



Roasted raw rice flour 2 cups

Coconut grated 1½ cup
Jeera ½ teaspoon
Sugar 3 tablespoon
Salt ½ teaspoon

Ghee 1 tablespoon
Water 1 cup

Yeast ferment:

Dry yeast 1 teaspoon
Sugar 1 teaspoon
Lukewarm water ¼ cups

Mix yeast with sugar. Pour lukewarm water, mix and keep aside to ferment (until froth appears on the surface).

Mix rice flour and yeast ferment and knead into a soft dough. It must be kneaded well for at least 10 minutes. Grind coconut, jeera and sugar and add it with water to the dough to make it a stiff batter . Keep it over night.

Add salt and mix well. Grease a cake dish or round bottomed aluminium vessel well with ghee. Pour the batter into it up to the half way mark. Keep it in an iddli steamer and cook for 20 minutes. Take it out from the steamer. Loosen the sides with a knife and cut it into pieces.

[Oldposts]

Thanx a lot Maya..Will try it out soon!

[Oldposts]

I think if we are cutting and pasting the recipe from a website,
(eg: http://www.keralataste.com/Vattayappam.htm
in this case) it is a good practice to mention the source of the recipe also.

[Oldposts]

My God!!!!!!!!!

[Oldposts]

Hehhehehe!!!

[Oldposts]

Culinary plagarism. Hmm.
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