Vatteappams are quite easy to make, are gluten-free, vegan, and have a long shelf life when kept refrigerated. They are perfect for breakfast and or as an evening snack.
Memories
My amma would make Vattayappams for breakfast or especially during long travel like whenever we went to Kerala during summer vacation when we were little . However, when I see Vattayappams ,what makes me really nostalgic are Christian festivals celebrated by our family friends during my childhood days...What really pops out are the fond memories of my next-door neighbor, a Malayalee Christian family ...During Christmas and Easter eve, Mary aunty used to prepare these appams, her chicken curry ,fruit cake etc etc and she would distribute it among all her friends including us ...I used to look forward to that pothi/packet full of Christmas edible goodies ...My mother would do the same during Onam..
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| I vibe where I get a sense of oneness/belonginess, like a feel at home.... |
Well,in the US,as per my observations and experience,I find Americans and others quite friendly than Indians here...(No offense to anyone,but sad truth be told !) ...Hence ,we have very few close friends (quality over quantity !) , all scattered in different states in the U.S...Rest all are hi,how are you types..or meet and greet types or friends with benefits type...Pride and prejudice types...who ironically have a big friend group as well...and it is funny how some people can't stop to show off the same....😃😋
Still, remember her sleeping next to my mother on the left side and me sleeping on the right side like a family....How people change !.... There are many like her....Having said that,I may hate a particular trait in someone but I don't know how to hate people forever. Since I ain't perfect either!
All my childhood friends whether I am in touch or not regularly, they always say one thing in common that I've not changed a bit, like a burst of sunshine...They all love talking to me which can go to an hour or more (my preferred way of being in touch), that is one reason I don't call/text them all often due to time crunch or sheer laziness...That's the reason they all have iPhones and all and I don't as it is of no use to me...And I don't like to be in touch with people through social media too until and unless it is the only way.....#WeirdoFactsAboutMe
So , this year my hubby mentioned Vatteyappam out of the blue, and I was like bingo,I should make a tri-color Vatteyyappam.
This Vatteyyappam came out so spongy, soft, tasty, and colorful that I am excited and so happyyyy....Usually, Vatteyappam is a plain white rice cake in the traditional way....but I tri-colored it, the idea is to convey ,we are Indian first and to the core regardless of where we specifically originated from (statewise etc)...Well,that's my style and attitude ! 😊 Each to their own beliefs etc though...
So,let me share with you all how I make soft,spongy Vatteyappam my style
Tricolor Vatteyappam
Ingredients
Rice,basmati,raw - 1 cups
Coconut,grated - 1 cup
Sugar - 1 cup
Water - 1 cup
Cardamom pods - 3-4 Nos.
Rapid rise Instant yeast 1 Packet (1/4 oz/ 2 1/4 Tsps)
Salt to taste
Food colors - orange and green
Ghee as needed
Mixer grinder
Steamer
Preparation method to make Vatteyappams:
- Clean the rice under water twice or thrice, drain off any water.
- Then transfer the first five ingredients from above into the mixer grinder and grind it into a smooth batter.It should never be too thin nor too thick.
- Once you ground all these, the batter will be warm ,the perfect stage to add the instant yeast and give it a good stir. Keep this well-mixed batter at a warm temperature be it, room temp, otherwise if it is winter or cold,keep it in the oven with the light on inside and closed.Since I am using instant yeast,it will take only 4-6 hrs to ferment and rise well.The key to make a soft,spongy vatteyyappam.Too hot batter will kill the yeast and spoil the batter and texture of Vatteyappam.Also, check the expiration date of the yeast used. Old yeast may mess up with the proper texture of the vatteyyappam as well.If using regular yeast it may take more hours to ferment .
- Sugar helps with yeast fermentation but salt if added together will hinder the proper process.So, add salt just before steaming this rice cake.
- Take a small pan that can hold the batter and fit into the steamer being used without over-filling it.
- Apply ghee inside which will help in removing the Vatteyappam easily once cooked without being stuck to the pan and spoiling the shape.
- Now divide the batter into three bowls. Add a few drops of orange color or red+yellow color and mix well the batter and the other with a few drops of green food color and stir well until well-mixed, So, now we have a bowl with white batter, orange batter, and green batter respectively.
- Then put the orange batter into the pan greased with ghee, followed by the white batter and then the green batter GENTLY.Do not mix!
- If you wish you can also add cashew nuts, raisins, and cherry pieces as well. They may sink to the bottom, to prevent this, once the batter is being cooked, halfway through carefully remove the lid and sprinkle them but before being all cooked.
- I use the idli cooker for steaming the vatteyyapam .A Rice cooker, pressure cooker without the whistle, or any other steamer can also be used for steaming the batter.
- So add like 2-3 inches of water in the steamer. First make sure the water is boiling,only then, reduce the flame and put the pan with the batter carefully and let it get cooked/steamed for 10-20 minutes until cooked inside out.
- Put off the flame.Let it rest for a while and then carefully open the lid and let the pan with the batter cool off a bit.
- Remove the pan carefully and let it cool off well enough. Insert a knife or fork to make sure it is well cooked.
- Then use a large spoon to remove the rice cake from the side and under, over to the serving plate.
- That's it the most beautiful and delish Vatteyappam is ready to eat.
- Cut into slices and enjoy with a hot cuppa of chai or coffee.
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| Incredible India and refreshing my G.K. about my motherland !! |
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🙌🙌🙌🙏👌👏PIC CREDIT: https://ankushtiwari.wordpress.com/2018/08/15/indias-independence-day/ |
Phir bhi dil hain Hindustani,
On a lighter note,on Independence day watched SherShaah 😊,Son Of Sardar😊,Toofan😊, Radhe 😊 and looking forward to Ajay Devgan sir's Bhuj movie😊and Malayalam movie ,Meppadiyan😊😁...(good movies to watch with the family !)🙏
Take good care of yourself inside out ,
Love and light,
P.S
Other tricolor food recipes : Tricolor Popsicle ,Tricolor Puttu ,Tricolor Panna Cota ,Tricolor Custard ,Tricolor Barfi...
