kallappam/കള്ള് ഒഴിച്ച വട്ടയപ്പം/Kerala Traditional Vattayappam

https://www.youtube.com/watch?v=tnY_6QFhFAo

Ingredients: (Makes 10)
Raw rice / Idly rice – 1 kg (Soaked for 5 hours)
Coconut – 1 big coconut
Sugar – 30 tbsp
Sweet toddy – ¾ bottle
Cardamom – 15 (Powdered)
Salt

Steps:
Set aside 2 tbsp of rice.

Grind drained rice and coconut adding some toddy to a smooth paste.
The batter should be medium thick.

Grind the set aside 2 tbsp rice adding water. Do not add toddy or coconut.
If the mixture is thick, add water and loosen it.
Heat this mixture and thicken it stirring continuously.
Switch off and let it cool.
Add a few spoons of the batter and pulse it a couple of times in the mixie.
Add this to the batter and mix well.
Add sugar and mix well.
Adjust the consistency of the batter by adding toddy / water.
Add salt and mix well.
Cover and keep the batter aside in a warm spot for 7-8 hours for fermentation.

Once fermented, add cardamom powder and mix well.

Grease a plate with coconut oil.
Transfer the batter to the plate.
Do not fill more than half of the plate.

Cover and bring water to boil in a steamer.
Transfer the plate to steamer.
Cook on high heat for 10 minutes.
Vattayappam is ready.
Let it cool.
Run a knife through the sides before unmolding.
I made 3 batches of vattayappam with this batter.
After the first one, the batter was left to ferment for another 3 hours.
The second one was softer than the first one.

Vattayappam With Rice Flour – http://y2u.be/m8tnDTYHtJA
Vattayappam with yeast – http://y2u.be/AoqnqI7z9tQ
Vattayappam with yeast and cooked rice – http://y2u.be/_SqqfvjYI5I

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