Topic started by Shalini (@ d221-216-98.systems.cogeco.net) on Fri Oct 18 12:44:45 .
All times in EST +10:30 for IST.

Could anybody please tell me the recipe to make vatteyappam, I had a neighbour in Kerala who used to make it for Christmas and it was so soft and delicious that I start dreaming about it the day before!!! Could anyone please help me out, it can be eaten alone or with chicken or mutton stew.Thanks in advance!

Responses:

• From: Vineeth (@ dclient80-218-128-169.hispeed.ch) on: Sat Oct 19 17:05:42
  
  Actually, Vatteyappam is a dessert!
  It's sweet.
  
  I think you mean the ordinary paalappam!
  
  Try it on http://www.chefmate.tripod.com
  
  Good Luck
  
  
• From: Rimi (@ dsc02-aui-tx-4-16.rasserver.net) on: Mon Oct 21 14:53:08
  
  Hi Shalini;
  Here's one of my grandmother's 'ancient' recipes for Vattayappam and it tastes simply awesome! I make it every once in a while, because compared to modern time saving methods it is quite labor intensive. But I assure you the end product will be absolutely delicious and worth the 'grind'. You may try it if time permits. Hope it turns out fine.
  
  Ingredients:
  **********
  Rice flour - 3 cups.
  Cream of rice (thari) - 2 tbsps.
  Water - 1 cup.
  Coconut water - 2 cups.
  Pieces of day old bread without crust - 1 packed cup.
  Coconut flakes (freshly scraped) - 2 cups.
  Small red shallots - 2 cloves.
  Jeera - 1/2 tsp.
  Sugar - 1 1/2 cups.
  Salt - 1/4 tsp.
  Baking soda - 1/4 tsp.
  
  Method:
  ********
  Soak bread pieces in coconut water for 1/2 hr. Strain with a cheese cloth and retain the pulp free liquid. Boil cream of rice in 1 cup water till it thickens and reduces to 3/4 cup. Set aside.
  In a bowl mix rice flour with the strained liquid and make a smooth, soft dough.
  Grind coconut flakes with shallots and jeera to a fine paste.
  Add this to the dough with sugar and salt. Mix well and set aside in a warm place for 12 hours.
  The next day mix baking soda with a tsp of water and add to the risen dough and mix well again. Divide into 2 portions. Grease two 9 x 2 stainless steel thalis with ghee and spread the dough evenly inside them. Close and Steam the contents separately for 45 min. When the vattayappam is done it will be spongy and springy to the touch. Remove from stove and open lid immediately to avoid moisture. When slightly cool loosen sides of thali with a knife dipped in warm water and remove vattayappams. Cut into wedges and serve warm with steaming hot mutton, chicken or potato stew. It has a festive flair, so eat, share and enjoy.
  
  NOTE: Vattayappam can also be eaten as a dessert. Just eliminate shallots and mix in raisins and crumbled cashew nuts to the dough just before steaming.
  
  
• From: Chitra (@ sdn-ap-025txhousp0210.dialsprint.net) on: Mon Oct 21 23:57:30
  
  Hello Rimi,
  After reading your mouth watering Vattayappam recipe, I feel like making one!
  Instead of coconut water (after removing the soaked bread), can we use yeast? I hardy ever get good coconuts here, and becaus of that I am buying frozen coconut.
  
  
• From: Rimi (@ dsc03-aui-tx-2-95.rasserver.net) on: Tue Oct 22 11:48:27
  
  Hi Chitra,
  Thanx a bunch for such a nice compliment.
  As for using yeast to make Vattayappam, I've never tried it that way before. But Chitra, the idea coming from an innovative cook like you sounds quite logical and I think you should certainly give it a shot. Thanx again
  
  
• From: Shalini (@ 216.221.81.98) on: Wed Oct 23 14:00:55
  
  Hi Rimi,
  Thank you so much for the recipe. I have to try it this weekend, run out of coconuts?????? I can't wait to try it out!
  
  
• From: Chitra (@ sdn-ap-018txhousp0392.dialsprint.net) on: Wed Nov 13 14:39:21
  
  Dear Rimi,
  I made Vattayappam last week. I followed your recipe except for the bread soaked coconut water, I used 1 teaspoon yeast. I placed the yeast in 1/4 cup of tepid water to which 2 teaspoon sugar was added and waited for this to rise. Added this as the rising agent.
  The Vattayappam turned out great, and our guests enjoyed them. Thanks for the great recipe.
  My mother used to make them using toddy (Kallu) as the rising agent. We used to finish them off in no time!
  
  
• From: Rimi (@ dsc02-aui-tx-1-237.rasserver.net) on: Wed Nov 13 15:40:22
  
  Dear Chitra,
  Glad to know your vattayappam turned out great. Thanks for letting me know the outcome. Next time I am going to follow your method of using yeast. Of course as you said back home adding Kallu was the norm and I think it even enhanced the flavor of many of our 'Appams'...Yum!
  
  
• From: :)punnahai (@ d150-35-51.home.cgocable.net) on: Tue Dec 24 18:33:41
  
  Rimi:
  Is the sugar quantity 1-1/2 cups?
  
  Thanks
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Wed Dec 25 11:17:35
  
  Hello Pinnahai,
  Yes, the sugar is 1 1/2 cup. If you want this as a snack or a dessert you may add 1 1/2 cup sugar. I added only 1/2 cup of sugar, for I served this for dinner with Chicken stew and I didn't want the appam to be very sweet.
  
  
• From: :)punnahai (@ d150-35-51.home.cgocable.net) on: Wed Dec 25 19:05:09
  
  Hi Chitra,
  Thanks. Could you also please let me know what the consistency of the dough should be like.
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Thu Dec 26 12:04:21
  
  Hi :)Punnahai,
  The consistency of the batter should be like that od idli batter. If you follow the recipe and add the same amount of liquid as written in the recipe, the batter should be just right. Good luck.
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Thu Dec 26 12:05:24
  
  Oops, like that of idli batter.
  
  
• From: Seema (@ 199.21.28.21) on: Fri Dec 27 00:09:07
  
  Dear Chitra,
  My mother used to make similar appam during Xmas and we used to call it Vellayappam. Only difference is that we don't put that much sugar in it. Only 1-2 spoon to ferment the yeast. And we used to make it like thick dosa instead of steaming.
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Fri Dec 27 11:18:43
  
  Dear Seema,
  For Vellayappam, rice flour, cooked cream of rice, yeast with a tablespoon sugar, salt and coconut milk are needed to make the batter. While making the vellayappam, the batter has to be thinned by adding coconut milk or water. Vellayappam and Vatteyappm are almost the same, except for these minor differences and the method of making the appams. Vattayappam is steamed, Vellayappam is made using a special wok. I have posted the recipe for Vellayappam somewhere on this forum.
  
  
• From: :)punnahai (@ d150-35-51.home.cgocable.net) on: Fri Dec 27 18:57:35
  
  Chitra,
  Thanks for the help. The first try was a disaster, let me try again. I think the consistency on my first one was that of cake batter :((
  
  
• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Fri Dec 27 20:18:21
  
  Hi :)Punnahai,
  Sorry to know that the Vatteyappam didn't turn out good :(
  Have you already started the second batch? If not, please reduce the recipe to half and then try it. Good luck.
  
  
• From: Tresa (@ 58-18-112-207.dial.tor1.sprint-canada.net) on: Fri Jan 24 16:40:20
  
  What rice flour can we use in toronto, canada. Can anyone help me out here ?
  
  
• From: Chitra (@ user-0ccsvpa.cable.mindspring.com) on: Sat Jan 25 13:41:40
  
  Hi Tresa,
  The rice flour we buy from the Indian store (any brand name) is fine to make Vattayappam. I make Vattayappam using that and it turns out good.
  
  
• From: jose (@ dialup-67.27.64.37.dial1.losangeles1.level3.net) on: Sat Jan 25 17:24:32
  
  Does anyone know how to make kalleppam, That is made with real coconut toody and rice flour
  
  
• From: Chitra (@ user-0ccsvpa.cable.mindspring.com) on: Sat Jan 25 19:16:18
  
  Hi Jose,
  Kallappam is the same as Vattayappam. In differnt parts of Kerala, they call different names for the same appam. The real Kallappam is made with toddy as the fermenting agent. For lack of toddy, we use yeast to ferment the batter. In the recipe written by Rimi, just substitute toddy for the coconut water in which bread was soaked.
  
  
• From: shivasankar (@ pc93662.chem.unt.edu) on: Sat Jan 25 20:47:23
  
  hi!!!
  i had a chance to go through ur receipes. it was when someone asked me to make kallappam that i happened to go through google and find the receipe. the appam came out well. it was very easy to follow the preparation process also. thank you very much.
  
  
• From: shivasankar (@ pc93662.chem.unt.edu) on: Sat Jan 25 20:47:56
  
  hi!!!
  i had a chance to go through ur receipes. it was when someone asked me to make kallappam that i happened to go through google and find the receipe. the appam came out well. it was very easy to follow the preparation process also. thank you very much.
  
  
• From: Chitra (@ user-0ccsvpa.cable.mindspring.com) on: Sat Jan 25 22:11:22
  
  Hello Shivasankar,
  Thanks for the feedback and very happy to know that the appam turned out well. It was Rimi's recipe and I hope she reads this thread. Thanks.
  
  
• From: Shalini (@ d221-216-98.systems.cogeco.net) on: Thu Feb 27 13:23:18
  
  Thanks to Rimi and Chitra for the wonderful recipe. The vatteyappam turned out great and my family loved it. I've been trying to make it for years and you made that happen. Hugs......))))))
  
  
• From: Rimi (@ dsc02-aui-tx-5-74.rasserver.net) on: Thu Feb 27 16:23:01
  
  Hi Shalini, Way to go girl!
  
  
• From: ross (@ hse-windsor-ppp251800.sympatico.ca) on: Mon Apr 7 19:58:28 EDT 2003
  
  Chitra,Rimi,
  for vattayappam u added both yeast & baking soda ?
  
  
• From: Chitra (@ user-0ccsvgs.cable.mindspring.com) on: Tue Apr 8 12:21:47 EDT 2003
  
  Hello Ross,
  When I made Vattayappam, I used yeast to ferment the batter and added baking soda to the batter before steaming the Vattayappam.
  
  
• From: Reena (@ adsl-63-197-254-117.dsl.snfc21.pacbell.net) on: Tue Oct 28 15:17:33
  
  Hi Rami,
  
  What is Cream of rice (thari) ???
  
  
• From: D (@ stratford.cuc.com) on: Wed Oct 29 14:14:26 EST 2003
  
  Hi,
  
  Looking at your recipe for vattayappam. Can someone tell me where to get cream of rice in the U.S.?
  Also can you give me a recipe for vegetarian stew or curry to go with this?
  
  Thanks
  D
  
  
• From: roslind jhon (@ gso26-140-015.triad.rr.com) on: Wed Mar 31 20:51:09
  
  Could anybody please tell me how to make uppumavu with rava in kerala style?
  
  

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