I recently visited a friend and tasted this rice cake at her place. The cakes were so fluffy and moist and I had to immediately get the recipe. I have never heard of using yeast in Indian recipes and this was totally new to me. You can clearly see the yeast in action in these cakes. They were extremely good and the sweetness was just right for us. You can add less sugar and have this with a savory gravy too. She referred me to this link for the actual measurements. Off to the recipe.
Steamed rice cakes.
- raw rice - 1 1/2 cups
- coconut - 1 cup
- cooked rice - handful
- salt - 1/2 tsp
- sugar - 3 tbsp
- cardamom - few pods
- cumin seeds - a pinch
- water - as needed
- yeast - 1/2 tsp
Soak rice for 2 hours. Blend all ingredients except yeast to the consistency of idli batter. Add yeast and allow the batter to rise.
Grease a round pan with oil and pour batter, about 1/2 full. Steam for about 15 - 20 minutes. Use a tooth pick to check if the cakes are done if needed.
Fresh coconut is best, but I do not get fresh here. So I have used dry coconut.
1 year ago: Nutritious Oats Breakfast
2 years ago: Black Eyed Peas Soup
3 years ago: Yucca Root Fry
4 years ago: Black Bean and Pineapple Salad
1. Soak rice for 2 hours. Take all ingredients in a blender except yeast.2. Blend well to the consistency of idli batter.3. Add yeast and allow to rise.4. Batter has risen.5. Grease a round pan with oil and pour batter, about 1/2 full. Steam for about 15 - 20 minutes.6. Vattayappam ready. You can use a tooth pick to check if it is done.
Yummy cakes ready.