ഒരു ചോദ്യം എന്താണ് ഞാൻ ഉണ്ടാക്കുമ്പോൾ വട്ടയപ്പം പഞ്ഞി പോലെ ആവത്തെ?.....ആവും😀 ഇതുപോലെ ഉണ്ടാക്കൂ How To Make Soft and Spongy Vattayappam
White rice - 2 glasses OR 500g (sona masuri OR kisan)
Grated coconut - ¾ th ofa grated coconut OR 125g OR 2 ½ handfuls
Flattened rice - 4 tbsp
Yeast - 1 tbsp
Sugar - 6 tbsp
Salt - to taste
Cardamom powder - to taste
Oil / ghee - to grease the plate
Hi everyone, today let’s make an easy Vatteppam with a twisty trick to make the vatteppam really soft..
To make the batter, soak two glasses of white rice in some water for around two hours.. you need not soak it for too long because the taste of the rice will be washed away by the water that is used to soak.
To prepare the batter, add a portion of the rice into the mixer grinder along with a little water used to soak the rice and grind it into a fine paste and transfer it into a large bowl.
Next, from the prepared paste, add 2 tablespoons of paste into a saucepan and add ¾ glass of water to it and bring it to a boil and thicken it up to a creamy texture
Next add another batch from the rice and a batch of grated coconut into the mixer grinder and grind it again well in batches..
I am using a total of 125 g of grated coconut for the recipe..
After grinding the first batch, transfer the watery the mixture into another bowl and add the rest of the coconut, 2 tablespoons of sugar, the thickened creamy mixture, and grind it again into a fine paste
If the batter turns too watery while grinding a batch, you may transfer half of it into the bowl and then add rest of the rice (without any extra water) and grind into a fine paste.. repeat the process until you grind up all the rice.
In the last step, add 4 tablespoons of soaked flattened rice, a tablespoon of instant yeast and grind really well..
Once the battery is ready, add a little salt to taste and leave the batter to ferment in a warm place
After around two hours, the batter will be fluffy and risen.. At this stage, you can add more powdered sugar to taste, if you need it.. if you’re not going to add extra sugar, give it a good mix and let it sit for around an hour more or so until it’s fermented, risen and ready to be cooked.
Next you can add some powdered cardamom and mix it really well, for flavour.
After around one more hour, the batter would be fully ready to be transferred into a greased plate and steamed until done!
Once the batter is ready, transfer the batter without disturbing it, scooping it from the top onto a greased steel plate or tin and steam it in the steamer until it’s cooked.. you can see if it’s cooked by picking it with a toothpick. You can steam the tin/plate using some ghee or coconut oil..
Once ready you can take it out from the plate and serve it!!
This vatteppam is not really sweet, you can add more sugar (up to 12 tablespoons, in 2 batches as shown in the video) if you like your vatteppams sweet.. I made this only sweet enough to be had with a curry..