Vattayappam: Rice and coconut steamed cake - a Syrian Christian speciality | Kukskitchen

Whether savoury or sweet vattayappam is so delicious. The best vattayapam I have ever had is my thresiamma ammachi's. She uses Toddy instead of yeast. I know, what pains did our nans take to get that superb taste. My dad still has tales to tell about how he managed to get it for her in Trivandrum , the capital city of Kerala. :-)

Still remember the easter mornings when she used to prepare vattayappams with chicken stew, beef cutlet and beef and kurkka ualrthu for nombu thurakkal. I'm drooling now. :-)

Here is how I make it

My vattayappam recipe is very much similar to how I make appam. Check it out here.

Rice noodles different ways | Kukskitchen

Any rice based food is close to my heart, being a keralan :). I luv rice noodles and frequently try to add it to my menu. Last week I went to a south asian shop with my neighbour P. She introduced me to this new brand of rice noodles called 'Niru'. I used it this morning for my breakfast and it gave me the silkiest smoothest rice noodles ever. We all loved and ate to our hearts content.

Presented is my easy recipe for rice noodles and its keralan style.

Appam | Rice and coconut pancakes | Vellayappam | Kukskitchen

അപ്പങ്ങള്‍ എമ്പാടും ഒറ്റയ്ക്ക് ചുട്ടമ്മായി, അമ്മായി ചുട്ടതു മരുമോളുക്കായ്‌  :)

Long gone are the days when you had to make a 'thari kurukku', have the best roasted rice flour and then wait and pray for the appam batter to rise. Not only is it easy and quicker to prepare, it is infallible and produces the softest yet crispy-frilled appams ever.

Appam, a popular South Indian delicacy, is a unique and versatile dish that tempts the taste buds with its soft, fluffy texture and slightly tangy flavor. Made from fermented rice batter, coconut milk, and a touch of yeast, appam is cooked in a special curved pan called an appachatti. The pan's curvature creates a thin, lacy edge while maintaining a thick, spongy center. Appam pairs perfectly with a range of accompaniments, from coconut chutney and vegetable stew to spicy curries. Its lightness and delicate taste make it a delightful choice for breakfast, brunch, or even as a satisfying snack. Indulge in the irresistible charm of appam and embark on a gastronomic journey to South India's culinary wonders.

From this recipe / batter I usually get 12-15 appams.