Vattayappam for Christmas ( Traditional Kerala Dish )
Recipe Credit - Ms Lily Babu Jose, Cochin
1 cup rice powder ?1/4 cup Sugar? 1/2 cup water ( for sooji / rawa ) ?1 tablespoon rawa / sooji? 1/2 cup grated coconut 2 tablespoon water ( for grinding coconut ) 1 1/2 teaspoon yeast ?1/4 teaspoon cardamom powder ?1/4 teaspoon salt 1 teaspoon oil for greasing ?1 tablespoon raisins
For Yeast Solution:
Mix 2 tablespoon warm water with 2 teaspoon sugar. Add 1 1/2 teaspoon active dry yeast. Cover and keep aside for 20 - 25 minutes.
Cook rawa with 1/2 cup of water into a thick porridge. Cook on a low heat and stirring continuously.
Grind grated coconut with water to a fine paste.
In a big bowl, combine rice powder, yeast solution, ground coconut, cooked rawa, sugar and salt. Mix well, cover with a lid and keep aside for 8 -10 hours or overnight. Quantity of the mixture will be almost double after fermentation. Sprinkle cardamom powder and mix well.
Grease a steel bowl with 1 teaspoon oil. Pour vattayappam batter, spread it evenly with a flat spatula and decorate with raisins. Steam in a pressure cooker on a medium heat for 25 - 30 minutes. Cut into desired shape and serve as a snack or it goes well with spicy curries too.
Tip: Vattayappam is perfectly steamed when a cake skewer inserted in the centre comes out completely free of vattayappam dough / batter.