Vattayappams are usually prepared among the Christian community in the Central Travancore. This is can be served as desert or eaten with a spicy curry or stew. It is a variation of the appam recipe and is steamed in one piece and then cut it into pieces having the shape of diamonds.

Ingredients

Roasted raw rice flour -2 cups

Coconut grated - 1 ½ 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

METHOD

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.