Vatteappam

Vatteappam
This recipe yields one 8" appam(1"thick). Serves-2

You will need:
Rice flour - 1cup
Semolina/Rava/Sooji - 1tbsp
Yeast - 1/4tsp
Sugar - 1/2tsp
Grated Coconut - 1/2-1/3cup
Cardamom powder - 1/4tsp
Sugar - 1/3cup
Salt to taste
Raisins for garnishing

Method:
Cook rava in a cup of water till it becomes soft. Let it cool.
When lukewarm, add yeast & 1/2tsp sugar to it. Allow it to froth.
Next, add rice flour to it and mix well. Set the dough aside to rise for 6 hours.
Grind coconut with sugar to a fine paste and add it to the dough.
Add cardamom powder. Mix well & let it ferment for another 4-6hours.
Add salt & pour the mixture into a greased 8" pan. Place raisins on top & steam for 5-10 minutes in a steamer or in a pressure cooker without keeping the weight. When done a toothpick inserted will come out clean.
Cool, cut into wedges and serve.

Tips: Alternately, for a quick vatteappam, you can mix rava gruel, yeast, rice, coconut & cardamom and keep aside to ferment for 3-4 hours. Add sugar & salt. Mix well and steam till done.

Flowers from my Mom-in-law's garden

White Orchid

Closeup .....


Another closeup....

Aviyal

Aviyal

Ingredients:
Raw Banana - 2nos.
Drumstick - 2nos.
Carrot-1
Snake Gourd - 1cup
Raw Mango - 1small
(Potatos, Yam, Beans, Kumbalanga/Ash Gourd can also be used)
Curry leaves - few sprigs
Turmeric - 1/4tsp
Salt
Coconut oil

For Grinding:
Coconut, grated - 1/2
Green Chillies - 3nos.
Shallots/Pearl onions - 3nos.
Curry Leaves - few
Garlic Cloves - 1(big)
Cumin powder - 3/4tsp
Curd as required, depending upon the sourness of the mango.

Method:
Cut the vegetables into thin long pieces. Cook the vegetables with salt & turmeric.
Grind coconut with rest of the ingredients. Once the vegetables are cooked, add the ground coconut.
Stir & cook till the raw smell of garlic goes. Add curry leaves & about 2tbsp of coconut oil , stir & switch off the flame.

Other Related Recipes:
Sambhar
Mathanga Erissery