Vattayappam

Vattayappam

Ingredients
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• Raw rice (Pachari) - 2 cups
• Grated coconut - 1 cup
• Cooked rice - 1 cup
• Yeast - 3/4 tsp
• Sugar - 6 tbsp
• Salt - 1 tsp
• Cardamom - 2 nos
• Raisins - 10 nos
• Water -as required (nearly 1/4 cup)

Method
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1. Soak rice for 5 to 6 hrs in water.Then grind half of the rice well with little water to make a smooth paste.
2. Take 2 tbsp of this paste to make kappi (Recipe below).
3.  Meanwhile add the half of rice ,grated coconut, cooked rice, yeast  and 4 tbsp sugar,and grind well to make a smooth paste.You can add water little by little to make the batter.  
4. Add cardamom and kappi mix and grind well to make a smooth batter.The batter should not be too loose.
5. Place the batter in a large airtight bowl and allow to ferment by placing it undisturbed in a warm place. After 8 hrs the batter will have risen well. 
6. Add remaining sugar and salt to your taste. You can increase the quantity of sugar to your taste.
7. Place the pressure cooker or appachembu with little water on med to high flame.Take a steel plate . Grease with  little oil and add the appam batter.
8. You can also add raisins at this stage if you like.Close the lid and cook in med to high flame for 20- 25 mins. 
9. Take the plate out and allow it to cool.After cooling cut it into small pieces.
10. It can be eaten simply or with curries such  as chicken roast, beef roast etc

For kappi
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1. Take 2 tbsp of the paste.
2.  Add 1/4 cup water and stir in low flame till it thickens.
3. Allow the kappi to cool well.

Notes
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1. Add water little at a time. Else  if the batter  becomes too watery the appam won't be soft.
2. The fermentation time depends on the temperature. it will ferment soon in warm climate compared to cold regions. In cold climate for easy fermentation you can place the batter inside an oven which is a pre heated at 200 F for 5 mins
3. The kappi should be cooled well before adding else it will hinder the process of fermentation.
4. Add 4 tbsp sugar while grinding and remaining after fermentation so that batter wont be over fermented
5. Add enough water in cooker (almost 2 cups) before putting the paste.Do not open the  lid in between as appam wont be  turn out soft if you do so
6. Cut it into pieces only after it is cool