![123456](https://villagecookingkerala.com/wp-content/uploads/2022/12/123456-678x381.jpeg)
Ingredients
- Rice flour – 1 1/2 cup
- Rava – 1/2 cup
- Dry yeast – 1 tsp
- Sugar – 1 cup
- Grated coconut – 1 cup
- Coconut oil- 1 or 2 tsp
- Cashew – 7 to 8 nos
- Raisins – 6 to 7 nos
Method
- Heat water in a pan
- Then, in a bowl, add a small amount of hot water.
- Then add yeast and sugar, mix them well, and set aside.
- Now, add the rava to the hot water pan and thoroughly mix it in.
- Boil and cook them well.
- Remove from heat and set aside.
- Take a bowl, add rice flour and cooked rava mix.
- Again, add the ground coconut mix and combine them well.
- Then add sugar and yeast mix water .
- Mix them well to make a thick batter.
- Now cover the batter with a lid and let it ferment for 4 to 5 hours.
- Heat water in an idli steamer.
- Then place the idli mould upside down .
- Now take the fermented batter and add sugar, mix them well.
- Then grease the plate with a few drops of coconut oil.
- Place it in the hot steamer.
- Then half-fill it with batter.
- Then add some raisins and cashew nuts on top of the batter.
- Cover and steam for 25 to 30 minutes.
- Then remove the vattayaappam plate and cool for 5 to 6 minutes.
- Then, after cooling, invert the plate.
- Cut and serve the tasty vattayappam with tea or coffee.
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