- Raw rice (Basmati, Sona masuri / Any aged raw rice will do) - 2 cups
- Grated coconut - 1 cup
- cooked rice (any variety) - 2 tbsp
- Sugar - 4 tbsp plus more if you like it sweeter
- salt - to taste
- coconut milk - to grind to thick batter
- yeast - 1 tsp
- nuts and raisins - to garnish
- Cardamom seeds powdered - 1/2 tsp
- Ghee - 1 tsp to fry nuts and raisins.
Soak the rice in water for 5-6 hours.
wash well , drain the water and grind to a smooth paste with coconut milk and cooked rice(dosa batter consistency)
Add the grated coconut, sugar and grind for 1/2 minute more . Then add yeast and pulse until everything is combined well.
Keep this batter aside to ferment - overnight.
In the morning right before you are ready to make the vattayappam , add salt to taste and stir to combine . Taste for salt and sugar . Add cardamom powder and mix. Add more salt or sugar as needed.
Keep aside for an hour until the batter rises again.
Fry the nuts and rasins in ghee .and of inverted plate inside it so that you can steam the appam without it touching the water.
Heat the pressure cooker with 2 glasses of water inside it .
place a st
Apply ghee or oil to a steel or aluminum/glass heat proof container that fits inside your pressure cooker .
Pour the batter into the greased container , arrange the nuts and rasins on top.
Place into the pressure cooker on the stand and steam for 15 minutes.
After 15 minutes open the cooker and allow it to cool .