Vattayappam is nothing else but a simple "Rice Bread"!.
This sweetened steamed up bread is a popular tea time delicacy in Christian homes of Kerala and said to be a delicacy served for breakfast during Christmas time.
Usually I make them using rice flour, the easiest way, but this time tried out the traditional method from Anita’s, which I 'd bookmarked a few months ago, which turned out to be a mega hit at home yesterday.
Just follow blindly what she has explained step by step and you are there with the perfect vattayappams in the end.
A few "musts" to keep in mind for the best Vattayappams.
- Usage of cooked Rose matta while grinding along with soaked raw rice as Anita has suggested.
- Collecting the froth atop the fermented batter, spooned out with care.
- Usage of shallow round pan for steam cooking.
- Always use the best quality yeast, raw rice and freshly grated coconut.