Vattayappam
Gluten free, Vegan , Spongy Easter bread made with rice and coconut.
Equipment
- Steamer
Ingredients
- 3 cups drinking water
- 1.25 cups Raw rice
- 1 cup grated coconut
- 1 pinch salt
- 0.75 cup unrefined sugar
- 0.5 tsp yeast i used the dry one.
- 2 pods green cardamom
Instructions
- Soak the 1 1/4 cuprice with 3 cups of water for 6-8 hours.
- Grind this into a smooth paste using just enough water to make it a consistency thicker than pancake batter.
- Pou the batter into a bif stockpot with enough space to ferment.
- Grind the coconut with salt and sugar into a fine paste. Use just enough water to get this smooth.
- Add this to the batter.
- Add the yeast and mix well. Bring it to the consistency of pancake batter.
- Mix well and set aside to ferment for 3-4 hours. If in colder regions place in a oven preheated to about 60 degrees.
- Once fermented, add the cardamom seeds mix the batter well and set aside.
- Prepare the steamer with water at the base.
- Grease the mould you are making the bread in and pour the batter half way up.
- Decorate the top with raisins on top.
- Place the mould in the steamer and cook for 20 minutes.
- Once done the batter will seperate from the sides easily.
- To test the doneness, use a toothpick. If it comes clean the vattayappam is done.
- Stand the bread for 5 minutes in the mould, run a knife along the edges and remove from the mould.
- Unmould the vattayappam, and slice to serve.
Tried this recipe?Let us know how it was!